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 itโ€™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 thatโ€™ll make you wanna lick your plate clean!

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Close up of grillades with vegetables served over creamy grits, garnished with parsley. A black and white striped napkin is nearby

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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 yโ€™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 youโ€™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 itโ€™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 youโ€™ve got yourself a Creole breakfast or brunch thatโ€™s outta this world!

Now, where did grillades and grits come from? Well, the story’s a bit fuzzy. Even though โ€œgrilladesโ€ means โ€œgrilled meatโ€ in French, this dish ainโ€™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.

The Lowdown of The Best Grillades and Grits Recipe

Closeup of Jocelyn in pink dress smiling

Cuisine Inspiration: Louisiana Creole, as Southern as it gets!

Primary Cooking Method: Braising & simmering

Dietary Info: Not exactly diet food, but definitely soul food!

Key Flavor: Smoky, savory meat, with a hint of heat. And of course, buttery corn from the grits.

Skill Level: Beginner to Intermediate โ€“ if you can handle a skillet, you can handle this boo.

Yโ€™all, this ainโ€™t just food โ€“ itโ€™s a cultural deep-dive! This dish will take you from your kitchen straight to the streets of New Orleans. A true festive parade for your senses, complete with all the jazzy, rich flavors youโ€™d expect.

Breakfast, brunch, lunch, or dinner โ€“ grillades and grits doesnโ€™t play favorites. Itโ€™s a treat at any hour!

Stressed, blessed, or just food-obsessed, this dish is comfort with a capital C. Itโ€™s like a warm, Southern-style bear hug, and who couldnโ€™t use one of those?

This dish shines with affordable cuts of meat. No need to break the bank, yโ€™all! You get gourmet flavor without the gourmet price tag.

Ingredients Needed To Make Grillades and Grits

Overhead shot of ingredients to make grillades and grits on the table before cooking
  • 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 itโ€™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 youโ€™re out, you can use olive oil or even butter.
  • Southern Holy Trinity: No good Cajun or Creole dish starts without the Holy Trinity โ€“ 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 donโ€™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 youโ€™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 donโ€™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 Mamaโ€™s grits recipe โ€“ itโ€™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 theyโ€™re nice and coated.
A step by step image collage of how to make grillades and grits with cutting the beef into strips, mixing the dry coating ingredients, and coating the beef

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.
A step by step image collage of how to make grillades and grits with browning the beef and cooking the veggies

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 youโ€™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 โ€“ 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!
A step by step image collage of how to make grillades and grits with making the roux, adding the rest of ingredients to the pan, and returning the beef and the veggies to the pan

Tips For Making The Best grillades and grits recipe

  • Perfect Steak Thickness: Don’t go too thin or too thick with that round steak โ€“ aim for about 1/2-inch pieces. This way, theyโ€™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: Donโ€™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: Donโ€™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 โ€“ they won’t steer you wrong!

Popular Substitutions & Additions

  • Stock Swap: If you donโ€™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 theyโ€™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!
Overhead shot of a skillet filled with grillades in a rich sauce. A black spoon is lifting some of the grillades

What To Serve With this grillades recipe

How To Store beef grillades

  • Fridge: While grillades and grits are a match made in heaven, itโ€™s best to store your grillades (thatโ€™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 โ€“ donโ€™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 theyโ€™ve thickened up in the fridge.
Grillades served over creamy grits on a white plate, garnished with parsley. The skillet with more grillades is in the background

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 youโ€™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 youโ€™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:

Grillades and Grits

Tender round steak slow-cooked in a rich, creamy Creole spiced gravy and served over buttery grits. A traditional Louisiana brunch or breakfast dish, Grillades and Grits make for the perfect deliciously Southern-inspired meal!
4.89 from 9 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course: Main Course
Servings: 6 servings

Ingredients

  • 1 lb round steak
  • 1 tsp seasoned salt plus more to taste
  • 1/2 tsp black pepper plus more to taste
  • 6 tbsp all purpose flour divided
  • 6 tbsp vegetable or canola oil separated
  • 1 large onion chopped
  • 1 bell pepper chopped
  • 4 garlic cloves minced
  • 2 cups chicken stock
  • 1 cup chopped tomatoes
  • 2 tsp Worcheshire sauce
  • 1 1/2 tsp hot sauce use less if you can't handle too much spice
  • 1 tsp tomato paste
  • 1/2 tsp cajun seasoning use up to 1 tsp/ taste until it reaches your preference
  • pinch a thyme
  • Southern Grits Find The Recipe HERE
  • Chopped parsley for garnish

Instructions

  • Cut round steak into medallions or strips.
  • Mix 1 tsp of seasoned salt, ยฝ tsp of pepper and 4 tbsp of flour together. Dredge beef strips in flour.
  • In a heavy skillet, heat oil over medium high and brown meat until golden brown then set aside to drain on paper towels. In the same skillet, add onions and bell peppers and cook until tender making sure to scrape up all of the bits cooked before in the skillet.
  • Then add garlic for 30 seconds then remove all of the vegetables from the skillet and place to the side.
  • Add remaining 2 tablespoons of oil to pan. Add remaining 2 tablespoons of flour to drippings in the pan and brown until a medium brown colored roux is developed. Whisk in chicken stock, tomatoes, worcheshire sauce, hot sauce, tomato paste, hot sauce, cajun seasoning and thyme.
  • Bring to a boil then lower heat to medium low and add back in meat and vegetables, cover and cook for 45 minutes or until meat is tender, checking periodically to make sure nothing sticks to the bottom of the skillet. Lower heat if necessary. It could take longer.
  • Serve over my Southern grits and sprinkle with chopped parsley.

Notes

  • Perfect Steak Thickness: Don’t go too thin or too thick with that round steak โ€“ aim for about 1/2-inch pieces. This way, theyโ€™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: Donโ€™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: Donโ€™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 โ€“ they won’t steer you wrong!

Nutrition

Calories: 309kcal | Carbohydrates: 15g | Protein: 21g | Fat: 19g | Saturated Fat: 13g | Cholesterol: 50mg | Sodium: 663mg | Potassium: 536mg | Fiber: 1g | Sugar: 4g | Vitamin A: 777IU | Vitamin C: 33mg | Calcium: 40mg | Iron: 3mg
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Filed Under:  Beef and Lamb, Cajun and Creole Recipes, Cooking Methods, Cuisines, Dinner, Main Dishes, Stovetop

Comments

  1. It was good. But I am getting tired of finding recipes that don’t tell you what a serving size is. Is six servings 1 cup each or what. In order to track macros and points we need this little detail

  2. Made this for the first time last night. Iโ€™m not a big fan of grits but this is amazing! I added 3 sticks of celery because I love celery. This will be added to my โ€œcompany foodโ€ list. Delicious!

  3. Oh my this looks so delicious. I simply adore a good shrimp & grits so Iโ€™m thinking Iโ€™ll like this recipe. I will definitely try this. Ty

  4. a new dish for me, thank you, love grits and nice to have it with steak instead of as part a breakfast dish, and love the gravy with grits

  5. This was so good! My husband requested it again before we had finished! It was PERFECT with the grits

  6. Heck ya, this is my kind of recipe! I love all the flavors in this and I can’t wait to dig in and I love that I don’t need any fancy equipment to make it!

  7. Delicious dish with all the spices and sauces. Definitely looks like a comforting and perfect meal.

4.89 from 9 votes

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