New Orleans Grillades and Grits
Serves: 6
  • For the Grillades
  • 2 lbs round steak, pounded to ¼ inch thickness and cut into 2 inch squares
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon Creole Seasoning
  • 2 tablespoons extra virgin olive oil
  • 2 medium yellow onions, diced
  • 2 cloves garlic, minced
  • 1 large red bell pepper (about 1 cup), diced
  • ½ cup celery, diced
  • 2 cups tomatoes, diced or 1 (14 oz) can diced tomatoes, drained
  • ⅓ cup all-purpose flour
  • 5 tablespoons unsalted butter or 5 tablespoons extra virgin olive oil
  • 3 cups beef broth
  • 1 tablespoon red wine vinegar
  • 3 bay leaves
  • 1 tablespoon Creole seasoning (see below)
  • 2 tablespoons fresh parsley, chopped
  • For the Grits
  • 1 cup stone-ground old-fashioned grits (not instant)
  • 5 cups milk
  • 1 teaspoon salt
  1. Combine the flour, salt and one teaspoon of Creole Seasoning in a shallow bowl. Dredge the pieces of beef in the flour, shaking off the excess and transfer to a large plate.
  2. Heat the oil in a stainless steel skillet over medium-high heat until hot but not smoking. Place the beef in the skillet, being careful not to overcrowd, and fry on both sides until browned. Transfer the beef to a plate.
  3. Saute the onions in the skillet until soft and translucent, about 5 minutes. Add the garlic and saute for another minute. Add the bell pepper and celery and saute until soft, about 5-7 minutes. Add the tomatoes and saute for another 4-5 minutes, scraping up any browned bits in the skillet. Transfer the vegetables to a bowl.
  4. Melt the 5 tablespoons of butter or olive in the same skillet over medium heat. Add the flour and whisk constantly until the mixture is a rich brown, about 4 minutes. Add the beef broth and red wine vinegar, whisking continually until the mixture is smooth and thickened.
  5. Return the vegetables to the skillet and add the Creole Seasoning and bay leaves. Return the beef to the skillet and bring to a simmer. Reduce the heat to low, cover, and simmer for 1½ hours or until the meat is very tender, stirring occasionally.
  6. Stir in the parsley and simmer for another 5 minutes. Add salt and pepper to taste. Remove the bay leaves.
  7. Serve the grillades and gravy ladled over hot grits (see below).
  8. For the Grits:
  9. In a 5-quart pot over medium-high heat, bring the milk and salt to a simmer, stirring regularly to prevent the milk from burning.
  10. Slowly add the grits in a steady stream, whisking constantly to prevent lumps. Add the salt. Reduce the heat to low, cover, and cook for about 30 minutes, stirring occasionally until the grits are thick and tender.
Recipe by The Daring Gourmet at