Authentic Grillades and Grits
This post may contain affiliate links. See my disclosure policy.
Look no further for a tried and true authentic Grillades and Grits recipe all the way from New Orleans, Louisiana! Tender beef cutlets are simmered in a rich gravy and served over creamy grits. It’s Southern comfort food at its very best!
What are Grillades and Grits?
Doesn’t this look tasty? You wouldn’t normally think of this as a breakfast food though, would you? Grillades (pronounced GREE-ahds) and Grits is a Southern dish that originated in New Orleans and is traditionally served for breakfast or brunch. It is served at home, at weddings and parties, and even at classy debutante balls. Grillades are little steak medallions.
The year 1885 saw Grillades’ first published debut. Despite the French meaning of the word, Grillades are not grilled, rather they are slowly simmered in a rich gravy until the meat is spoon-tender. Early versions of the recipe saw them served alone or paired with rice, a staple in Creole cooking, but have since come to be commonly served with grits.
So put on your best Southern accent and enjoy a well-rounded meal of beef and vegetables served with wholesome stone-ground grits. This is Southern comfort food at its finest and I’m confident you’re going to love this classic dish as much as we do!
Grillades and Grits Recipe
Let’s get started!
In a bowl, combine the flour, salt and creole seasoning.
Dredge the pieces of beef in the flour, shaking off the excess and transfer to a large plate.
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.
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.
Melt the butter in the same skillet over medium heat.
Add the flour and whisk to dissolve.
Continue whisking 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.
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 1 1/2 hours or until the meat is very tender, stirring occasionally.
Serve over hot and creamy grits.
Be sure to use stone-ground grits, not the instant or fast-cooking kind. Stone-ground grits not only have far more flavor than quick-cooking or instant grits.
Enjoy!
For more delicious Southern dishes be sure to try my:
- Shrimp and Grits
- Fried Okra
- Corn Pudding
- Butter Beans
- Andouille and Greens with Cheese Grits
- Sausage Gravy
- Jambalaya
- Boiled Peanuts
- Skillet Cornbread
- Southern Black Eyed Pea Salad
- Fried Catfish
- Chicken Fried Steak Burgers
Save This Recipe
Enter your email address and we’ll send it straight to your inbox!
Authentic Grillades and Grits
Ingredients
- For the Grillades:
- 2 lbs round steak pounded to 1/4 inch thickness and cut into 2 inch squares
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon homemade Creole seasoning (click for recipe)
- 2 tablespoons extra virgin olive oil
- 2 medium yellow onions diced
- 2 cloves garlic minced
- 1 large red bell pepper about 1 cup, diced
- 1/2 cup celery diced
- 2 cups tomatoes diced or 1 (14 oz) can diced tomatoes, drained
- 1/3 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 homemade Creole seasoning (click for recipe)
- 2 tablespoons fresh parsley chopped
- For the Grits:
- 1 cup stone-ground old-fashioned grits not instant
- 5 cups milk
- 1 teaspoon salt
Instructions
- Combine the 1/2 cup 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.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.
- 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.
- Melt the 5 tablespoons of butter or olive in the same skillet over medium heat. Add the 1/3 cup 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.Return the vegetables to the skillet and add the tablespoon of 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 1 1/2 hours or until the meat is very tender, stirring occasionally.Stir in the parsley and simmer for another 5 minutes. Add salt and pepper to taste. Remove the bay leaves.
- Serve the grillades and gravy ladled over hot grits (see below).
- For the Grits: 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.Slowly add the grits in a steady stream, whisking constantly to prevent lumps. Reduce the heat to low, cover, and cook for about 30 minutes, stirring occasionally until the grits are thick and tender.
Nutrition
Originally published on The Daring Gourmet April 26, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Excuse me people ,I don’t know who made what or when ?I was looking for a different way to, cook grits.I’ve only have had them a few times in my life but I love them.Just looking for another way to enjoy them.I know wwhat roux is but if you just say that most people would not know took me years of cooking to get this term thanks for the recipe can’t wait to make it.
I live in Uptown NOLA. My Family has been in NOLA since the City was born, literally 300 years. Everyone has there own version of Grillades. You can walk up my block and everyone will tell you their nuances, be it Cajun, Creole, French, Italian or African American. When I grew up, my Mom made Griallades with the cheapest beef available. When I would be getting dressed for school, she was already pounding the you know what out of it with a tenderizing mallet. And my Mom never once served Grillades with grits, but always with white rice, browned with butter, sprinkled with a little pepper. When growing up, my Dad liked the taste of onion, tomato, etc., but hated the texture. So my Mom would caramelize the heck out the vegetables and cook them down. My Mom made the best Grillades I’ve ever had.
Having had a place in the Quarter for 11 years and having had this wonderful dish numerous times, I say let the good times roll and enjoy however you like it. I change up the ingredients to get different taste to experiment. Always good with pork or beef (normally chuck roast) because of the favor. Overall love NOLA food.
My mom always put red wine in her Grillades. We never used pork either. Always served it over yellow grits or cheese grits. I grew up in New Orleans. Like many South Louisiana Dishes there is a Creole version and a Cajun version I am sure. Creole Jambalaya and Gumbo have tomatoes while Cajun is more of a brown dish. All use traditional rouxs. All are good.
This was my first dish to try at home after spending time in the French Quarter. Loved it there, and love it when I make it, for the last 30 years. So no expert, and no internet at the time to search different recipes. I purchased a small New Orleans cookbook to learn to make it, so I am definitely no expert. Everyone in my family just loves it so I am making it this Christmas Eve, our main meal will be Christmas day. I make it basically this same way, except after I dredge steak in flour and spices, I pound it both sides with a mallet to tenderize it. Then cook and add the other ingredients. So tender and flavorful! I did think it was a Creole dish. Tonight I will make some bone broth to use in it for the first time.
Creole, or Cajun, version of Swiss Steak. Love both.
Ah, mais yeah, dat’s some good stuff! Seriously, grillades and grits are, by this Cajun’s opinion and taste buds, all things Creole. But, who should argue it, really? All those in this thread worrying about it need to just eat it. It’s just good Bayou cooking. Or NOLA cooking Or Creole cooking. Whatever. Like most cooks of the country (and world), we all have our little tweaks to the regional recipes (red jambalaya, brown jambalaya, gumbo, etc). I make my grillades and grits much like this, except no olive oil, rather bacon grease or peanut oil. BTW, my roots are Bayou Lafourche. If that matters.
So true, M. Bergeron. And I won’t argue the use of bacon grease, it makes everything taste at least ten times better! :)
Please just enjoy the recipe! I’m Creole and it don’t matter where it came from, it’s so good. Thanks for the wonderful recipe
Thank you, Constance, I’m so glad you enjoyed it!