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!

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Cajun/Creole, Southern

Servings: servings

Calories: 309kcal

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, ½ 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 – 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!

Nutrition