Grillades and Grits

Louisiana really knows how to make a meal that speaks to the soul, and Grillades and Grits is no exception boos! This dish transforms an inexpensive cut of meat into something so flavorful and comforting, you’ll swear it’s a secret family recipe passed down for generations. Slow-cooked to perfection in a smoky, sweet gravy, the tender meat is spooned over creamy, decadent Southern grits that’ll make you wanna lick your plate clean!

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I woke up this morning with a craving, a hankering, a straight-up need for Creole cooking. As I rolled out of bed, to the bathroom, and eventually, into the kitchen, all I could think about was how I was gonna get my fix. So, I raided the pantry and gutted the refrigerator in the hopes that genius would strike. And y’all, it did!

With grits in one hand and steak in the other, I made my way to the cast-iron pan resting on the stovetop. I had my grillades and grits recipe on the brain! A Creole classic, this stick-to-your-ribs dish is just about everything you need to start the day right. Whether you’re sleepy, starving, or hungover, every bite of this meal will soothe and serenade you back to pure joy. If you’re wondering whether or not I got my fix, I did. Now it’s your turn boos!

What Is Grillades and Grits?

Grillades (pronounced gree-yahds) are thin pieces of tender meat (beef, pork, or veal) coated in seasoned flour, browned in oil or butter, and then simmered in a rich tomato-based sauce. Serve ’em over grits, and you’ve got yourself a Creole breakfast or brunch that’s outta this world!

Now, where did grillades and grits come from? Well, the story’s a bit fuzzy. Even though “grillades” means “grilled meat” in French, this dish ain’t grilled or French. Down in the Bayou, people believe it started when local butchers would take cheap, thin-sliced pork, fry it up with onions, and serve it with grits or rice. It was the perfect quick meal for those busy boucherie folk.

Ingredients Needed To Make Grillades and Grits

• Round Steak: This lean cut from the hindquarters of the cow might be a bit tough at first, but give it some love, and it’ll turn tender and delicious. I prefer this cut because it’s readily available and super inexpensive. I can always buy enough for my family with plenty of leftovers to spare!
• Seasoned Salt & Black Pepper: These basics are essential for bringing out all the flavors in this grillades recipe.
• All-Purpose Flour: For dredging the meat and thickening the gravy.
• Vegetable or Canola Oil: Perfect for browning your meat and veggies to get that nice, crispy texture. If you’re out, you can use olive oil or even butter.
• Southern Holy Trinity: No good Cajun or Creole dish starts without the Holy Trinity – onions, bell peppers, and garlic. They bring A LOT of flavor! Salty, sweet, bitter, aromatic, acidic, you name it and these three got it.
• Chicken Stock: The secret to a rich, flavorful gravy is good chicken stock. It adds depth and brings out the best in our steak.
• Chopped Tomatoes & Tomato Paste: Our grillades are gonna tenderize in a tomato-based gravy so we need lots of tomatoey goodness. Tomatoes add sweetness, tartness, and just the right amount of acidity to break down the meat and make it super tender.
• Worcestershire Sauce: The tangy, savory kick of our gravy. If you don’t have it, a splash of soy sauce can do the trick.
• Hot Sauce: Brings da heat! Use your favorite brand, and adjust to your spice preference. But if you’re not into spicy, use a little or skip it altogether.
• Cajun Seasoning: Cajun is King! This blend is smoky, sweet, spicy, and packed with Southern flavor. If you don’t have a premade blend, you can whip up your own homemade Cajun seasoning.
• Thyme: Fresh or dried, either works fine.
• Southern Grits: Serving grillades over a bed of creamy, dreamy grits is what makes this dish irresistible. For the best results, use Big Mama’s grits recipe – it’s a classic for a reason.
• Chopped Parsley: For garnish, adding a fresh, vibrant touch to your grillades and grits.

How To Make Grillades and Grits

Step 1: cut the beef and dredge it in flour

1. Cut your round steak into medallions or strips, whichever you like.
2. Add seasoned salt, black pepper, and flour to a bowl.
3. Mix until all the dry ingredients are well incorporated.
4. Dredge those beef strips in the flour mixture until they’re nice and coated.

Step 2: brown the beef and cook the veggies

1. Heat up some oil in a heavy skillet over medium-high heat. Brown the meat until it’s golden brown, then set it aside to drain on paper towels.
2. In the same skillet, toss in the onions and bell peppers.
3. Cook them until they’re tender, making sure to scrape up all the tasty bits from the bottom of the skillet. Then, add the garlic and cook just until it gets fragrant.

Step 3: whisk in the rest of ingredients and add back in the beef and veggies

1. Remove all the veggies from the skillet and set them aside. Add the remaining oil to the pan, sprinkle in the rest of the flour, and cook until you’ve got a medium-brown roux.
2. Whisk in the chicken stock, tomatoes, Worcestershire sauce, hot sauce, tomato paste, Cajun seasoning, and thyme.
3. Bring the mixture to a boil, then lower the heat to medium-low. Add the meat and veggies back into the skillet.
4. Cover and let it cook until the meat is tender. Keep an eye on it and stir occasionally to make sure nothing sticks to the bottom. Lower the heat if necessary – it might take a bit longer. Once it’s done, serve your grillades over a bed of Southern grits, sprinkle with chopped parsley, and enjoy!

Tips For Making The Best grillades and grits recipe

• Perfect Steak Thickness: Don’t go too thin or too thick with that round steak – aim for about 1/2-inch pieces. This way, they’ll stay juicy and tender, not chewy.
• Be Patient with the Roux: Take your time with the roux, boo. Stir constantly and let it brown slowly to get that deep, nutty flavor without burning it. A good roux is key to any rich, flavorful gravy, especially for beef grillades.
• Low and Slow: Don’t rush the simmering process! Besides taking your time with the roux, keeping the heat low and allowing the meat to cook slowly ensures it becomes tender and absorbs every single drop of flavor.
• Taste and Adjust: Don’t forget to give your sauce a taste now and then. Sometimes it needs a lil’ more salt, pepper, or a kick of hot sauce to get it just right. Trust your taste buds, sugar – they won’t steer you wrong!

Popular Substitutions & Additions

• Stock Swap: If you don’t have chicken stock on hand, beef or veggie stock will work just as well. If you don’t have any type of stock, you can deglaze the pan with a splash of white or red wine, then add water. Homemade stock in a pinch, boo!
• Make it Vegetarian: For a vegetarian twist, follow the recipe as written, but use wild mushrooms instead of meat. Portobello or Cremini mushrooms work great because they’re hearty and flavorful. Oh and don’t forget to swap the chicken stock for vegetable stock!
• Make it Vegan: When making the grits, use a vegan butter substitute, omit cheese (or use your favorite substitute), and opt for a creamy plant-based milk like cashew or soy milk.
• Meat Swap: While I love using round steak, you can make this with any kind of beef, and even pork or veal. Feel free to experiment and find your fave!
• Herb Garden: Fresh herbs can elevate your grillades to the next level. Try adding a sprig of rosemary or a few fresh basil leaves to the gravy at the end of cooking, and let me know how it tastes!

What To Serve With this grillades recipe

• You can go with traditional Southern grits, cauliflower grits, or even go all out with baked grits for a special treat. My personal favorite? Creamy, cheesy grits that are pure Southern comfort on a plate.
• In addition to serving with grits, you can never go wrong with a side of rice to soak up all that delicious gravy. My go-to is fluffy jasmine rice, but a nice jollof rice can add a hearty touch too.
• Whip up some creamy mashed potatoes, boo! My garlic mashed potatoes or my buttery sweet potato mash are perfect for sopping up that rich, beefy, savory gravy.
• Don’t forget the bread y’all! A side of cornbread or fluffy biscuits is a must with these grillades. I’m partial to classic Southern cornbread, but cheddar biscuits? Sweet potato cornbread? You definitely gotta try those!

How To Store beef grillades

• Fridge: While grillades and grits are a match made in heaven, it’s best to store your grillades (that’s your meat and gravy) separately from your grits. For the grillades, let them cool and transfer them and the gravy to an airtight container. Seal it up tight and pop it in the refrigerator. They’ll stay tasty for 3-4 days. For the grits, just spoon them into a separate airtight container. They’ll keep well for about 3 days.
• Freezer: Your grillades will freeze beautifully in an airtight container for up to 2 months. Just be sure to let them cool completely before you tuck them into the freezer.
• Reheating: For the grillades, gently reheat them on the stove, adding a splash of broth or water if needed to loosen up the gravy. Low and slow is your mantra here – don’t rush it. For the grits, well… These may need a little TLC. Warm them over low heat on the stove, stirring frequently. Add a touch of milk or cream to bring back their creamy glory if they’ve thickened up in the fridge.

Frequently Asked Questions

How can I make the gravy thicker?
Just mix a tablespoon of flour or cornstarch with a bit of cold water to make a slurry, and gradually whisk it into the simmering gravy until it thickens up nicely. Be sure to let it cook for a few more minutes to get rid of that raw flour taste.

Can I use instant grits for this recipe?
Well, bless your heart, you can if you’re in a pinch! But nothing beats the real deal. Stone-ground or regular grits give you that rich, creamy texture that instant grits can’t quite match.

How do I keep my grillades from getting tough?
The secret to tender grillades is all about low and slow cooking. If you’re short on time, a pressure cooker can work wonders, but there’s something special about letting it slow cook on the stovetop. It’s the old school way!

Cajun Recipes

Craving a little more creole? Join the club! Try out some of my absolute FAVORITE Cajun & Creole inspired recipes:

• Dirty Rice
• Cajun Jambalaya Pasta
• Red Beans and Rice
• Seafood Gumbo
• Creole Pot Pie