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Grits & Grillades

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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!