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4.89 from 9 votes

Grillades and Grits Recipe

Grillades and grits made with seared round steak and simmered in a seasoned roux with bell peppers and onions until tender, served over creamy grits.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: Cajun/Creole, Southern
Servings: 6 servings
Calories: 309kcal
Author: Jocelyn Delk Adams

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

  1. Get the steak just right. Slice it about 1/2-inch thick so it stays nice and tender while it cooks. Too thin and it will dry out, too thick and it won’t soak up the gravy.
  2. Take your time with the roux. Stir constantly and let it brown slowly to get that deep, nutty flavor without burning it. That's the soul of this grillades recipe!
  3. Let it simmer low and slow. Once everything’s in the skillet, keep the heat down and give it time to work.
  4. Taste as you go. The sauce might need a pinch more salt or a splash of hot sauce to hit the spot. Trust your taste buds, boos. They won’t steer you wrong!
How to Store & Reheat Grillades and Grits
  • Fridge: Store the grillades (meat and gravy) in one airtight container and the grits in another. Let everything cool first. The grillades will keep for 3-4 days, and the grits are good for about 3 days.
  • Freezer: Grillades freeze great! Cool them down, then stash them in an airtight container. They’ll last up to 2 months. Skip freezing the grits if you can. They don’t hold up as well.
  • Reheating: Warm the grillades on the stove over low heat with a splash of broth or water if the gravy’s too thick. For the grits, reheat low and slow with a little milk or cream to get that smooth texture back. Stir often so they don’t get lumpy.

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