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.
Creamy Savory Grits
- 1 to 1 1/2 pounds lean beef (or veal steaks, about 1/2-inch thick)
- 6 tablespoons all-purpose flour (divided)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons bacon drippings (or vegetable oil)
- 1 large onion (cut into 4 wedges, sliced)
- 1/2 cup celery (chopped)
- 1 cup bell pepper (red and green, chopped)
- 2 garlic cloves (minced)
- 1 1/4 cups beef broth
- 1 can (14.5 ounces) tomatoes (diced )
- 1/2 teaspoon dried leaf thyme
- 1/2 teaspoon dried leaf basil
- 1/2 teaspoon crushed red pepper (or to taste)
- Dash Tabasco or other hot pepper sauce (or to taste)
- Dash kosher salt (or to taste)
- 1 to 2 tablespoons fresh parsley (chopped)
- 4 to 5 cups grits (hot, cooked)
- Optional: 1/2 cup green onion (sliced, for garnish)
Cut the steaks into 2-inch pieces. Combine 4 tablespoons of flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper; dredge steak pieces.
Heat 2 tablespoons of the bacon drippings or 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.
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.
Remove the vegetables to a plate and set aside. Add the additional 2 tablespoons of bacon drippings or oil and stir in the remaining 2 tablespoons of flour. Stir the mixture well and cook, stirring constantly, until roux mixture is medium brown in color. Return the onion mixture to the pan and add the beef broth; stir until smooth.
Return the meat to the pan and pour tomatoes over meat. Sprinkle with the thyme, basil, red pepper, and a little Tabasco or pepper sauce. 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.
Serve the grillades with hot buttered grits and a garnish of sliced green onions, if desired.
Polenta or rice may be used instead of grits.