Louisiana Grillades and Grits

Grillades and grits
Rick Poon / Getty Images
Prep: 25 mins
Cook: 85 mins
Total: 110 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
439 Calories
23g Fat
30g Carbs
26g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 439
% Daily Value*
Total Fat 23g 30%
Saturated Fat 7g 34%
Cholesterol 82mg 27%
Sodium 391mg 17%
Total Carbohydrate 30g 11%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 26g
Vitamin C 34mg 170%
Calcium 52mg 4%
Iron 3mg 18%
Potassium 524mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Grillades and grits is a traditional Louisiana brunch or breakfast dish made with steaks, grits, and gravy. The dish is made with the classic holy trinity of vegetables: onions, celery, and bell peppers. Make this dish for a delicious family dinner. 


  • 1 to 1 1/2 pounds lean steak, about 1/2-inch thick

  • 6 tablespoons all-purpose flour, divided

  • 1/2 teaspoon salt, more as needed

  • 1/2 teaspoon freshly ground black pepper, more as needed

  • 4 tablespoons vegetable oil, divided

  • 1 large onion, cut into 4 wedges, then sliced crosswise

  • 1/2 cup coarsely chopped celery

  • 1 cup coarsely chopped red or green bell pepper

  • 2 cloves garlic, minced

  • 1 1/4 cups beef broth

  • 1 (14.5 ounce) can diced tomatoes

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon dried basil

  • 1/2 teaspoon crushed red pepper flakes, or to taste

  • Tabasco, or other hot sauce, to taste

  • 2 tablespoons finely chopped fresh parsley

  • 4 to 5 cups warm, buttered cooked grits

  • 1/2 cup thinly sliced green onion, for garnish, optional

Steps to Make It

  1. Gather the ingredients.

  2. Cut the steaks into 2-inch pieces. Combine 4 tablespoons of flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper; dredge steak pieces.

  3. Heat 2 tablespoons of the oil in a heavy skillet over medium-high heat; cook the meat, turning the pieces to brown both sides. Remove the meat to a plate and set aside.

  4. Add the onion, celery, and bell pepper to the same pan and cook until onion is translucent, stirring frequently. Add the garlic and cook, stirring, for 2 minutes longer.

  5. Remove the vegetables to a plate and set aside. Add the remaining 2 tablespoons of oil and stir in the remaining 2 tablespoons of flour. Stir the mixture well and cook, stirring constantly, until the roux mixture is medium brown in color. Return the onion mixture to the pan and add the beef broth; stir until smooth.

  6. Return the meat to the pan and add the tomatoes. Sprinkle with the thyme, basil, red pepper, and a little Tabasco. Reduce heat to a simmer and cook until tender, about 40 to 60 minutes, or until meat is tender. Taste and add salt and pepper as needed; stir in the fresh chopped parsley.

  7. Serve the grillades with hot buttered grits and a garnish of sliced green onions, if desired. Enjoy!


Polenta or rice may be used instead of grits.