A classic New Orleans dish featuring slow-simmered beef in a rich, flavorful gravy, served over cheese grits. Perfect for a festive brunch or hearty dinner!
Ingredients
For the Grillades
- 1 ½ to 2 lbs top round steak, sliced into ½-inch pieces
- ⅓ cup all-purpose flour
- 1 ½ tsp Cajun seasoning
- 3 tbsp vegetable oil, divided
- 1 celery stalk, chopped
- 1 onion, chopped
- ½ green bell pepper, diced
- ½ red bell pepper, diced
- 3 cloves garlic, minced
- 1 tbsp flour
- 1 (14.5-oz) can beef broth
- 1 (14.5-oz) can fire-roasted tomatoes (with juices)
- 2 bay leaves
- 2 tsp Worcestershire sauce
- 1 tsp red wine vinegar
- 1 tsp hot sauce (like Tabasco)
- ½ tsp Italian seasoning
For the Grits
- ¼ cup shredded Parmesan cheese
- 2 cups water
- 2 cups whole milk
- 1 tsp salt
- 1 cup stone-ground grits (white or yellow)
- 2 tbsp butter
- ¼ tsp white pepper
- ½ cup shredded cheddar cheese
Instructions
Prep & Brown the Meat
- In a large zip-top bag, combine flour and Cajun seasoning. Add the steak pieces, seal the bag, and shake well to coat evenly.
- Heat 2 tbsp of oil in a Dutch oven or deep skillet over medium-high heat.
- Add the steak and brown on both sides (about 2 minutes per side). Remove from pan and set aside.
Sauté the Vegetables
- Reduce heat to medium and add the remaining 1 tbsp of oil to the pan.
- Stir in celery, onion, green bell pepper, and red bell pepper, cooking until softened (about 5 minutes).
- Add the minced garlic and cook for 30 seconds, until fragrant.
Build the Sauce & Simmer
- Sprinkle 1 tbsp flour over the vegetables and stir well to coat.
- Slowly pour in the beef broth, stirring to incorporate.
- Add the fire-roasted tomatoes, bay leaves, Worcestershire sauce, red wine vinegar, hot sauce, and Italian seasoning.
- Return the browned steak to the pot, ensuring it’s submerged in the sauce.
- Cover and let simmer for 1 hour, stirring occasionally, until the meat is fork-tender.
Make the Grits (while the grillades simmer!)
- In a saucepan, bring water, milk, and salt to a boil over medium heat.
- Gradually whisk in the grits, stirring constantly to avoid clumping.
- Reduce heat to low and cook according to package directions (about 45 minutes for stone-ground grits, less for quick grits). Stir frequently to prevent scorching.
- Once thick and creamy, stir in butter, white pepper, cheddar, and Parmesan. Keep warm.
Serve & Enjoy!
- Remove bay leaves from the grillades.
- Spoon creamy grits into bowls and ladle the rich, saucy beef over the top.
- Serve hot with extra hot sauce on the side for those who like more heat!
Make-Ahead & Hosting Tips
- For easier prep: Slice the steak and chop the veggies the night before.
- For best flavor: The grillades can be made a day ahead—flavors deepen overnight! Just reheat on low.
- For faster grits: If you’re short on time, use quick grits instead of stone-ground.
Ingredients
For Grillades
- 1 ½ to 2 lbs top round steak sliced into ½-inch pieces
- ⅓ cup all-purpose flour
- 1 ½ tsp Cajun seasoning
- 3 tbsp vegetable oil divided
- 1 celery stalk chopped
- 1 onion chopped
- ½ green bell pepper diced
- ½ red bell pepper diced
- 3 cloves garlic minced
- 1 tbsp flour
- 1 14.5-oz can beef broth
- 1 14.5-oz can fire-roasted tomatoes (with juices)
- 2 bay leaves
- 2 tsp Worcestershire sauce
- 1 tsp red wine vinegar
- 1 tsp hot sauce like Tabasco
- ½ tsp Italian seasoning
For Grits
- 2 cups water
- 2 cups whole milk
- 1 tsp salt
- 1 cup stone-ground grits white or yellow
- 2 tbsp butter
- ¼ tsp white pepper
- ½ cup shredded cheddar cheese
- ¼ cup shredded Parmesan cheese
Instructions
Prep & Brown the Meat
- In a large zip-top bag, combine flour and Cajun seasoning. Add the steak pieces, seal the bag, and shake well to coat evenly.
- Heat 2 tbsp of oil in a Dutch oven or deep skillet over medium-high heat.
- Add the steak and brown on both sides (about 2 minutes per side). Remove from pan and set aside.
Sauté the Vegetables
- Reduce heat to medium and add the remaining 1 tbsp of oil to the pan.
- Stir in celery, onion, green bell pepper, and red bell pepper, cooking until softened (about 5 minutes).
- Add the minced garlic and cook for 30 seconds, until fragrant.
Build the Sauce & Simmer
- Sprinkle 1 tbsp flour over the vegetables and stir well to coat.
- Slowly pour in the beef broth, stirring to incorporate.
- Add the fire-roasted tomatoes, bay leaves, Worcestershire sauce, red wine vinegar, hot sauce, and Italian seasoning.
- Return the browned steak to the pot, ensuring it’s submerged in the sauce.
- Cover and let simmer for 1 hour, stirring occasionally, until the meat is fork-tender.
Make the Grits (while the grillades simmer!)
- In a saucepan, bring water, milk, and salt to a boil over medium heat.
- Gradually whisk in the grits, stirring constantly to avoid clumping.
- Reduce heat to low and cook according to package directions (about 45 minutes for stone-ground grits, less for quick grits). Stir frequently to prevent scorching.
- Once thick and creamy, stir in butter, white pepper, cheddar, and Parmesan. Keep warm.
Serve & Enjoy
- Remove bay leaves from the grillades.
- Spoon creamy grits into bowls and ladle the rich, saucy beef over the top.
- Serve hot with extra hot sauce on the side for those who like more heat!
