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Cajun grillades and grits in a large bowl ready to serve

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!
Course Main Course
Cuisine Cajun/Creole, Southern
Keyword beef, beef recipe, grillades, grits, grits recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 309kcal


  • 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 loves 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


  • 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.


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