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Grillades and Grits

Grillades and grits are a favorite in our house. They're a traditional Creole dish popular for brunch in Southern Louisiana.
5 from 7 votes
Prep Time 15 mins
Cook Time 1 hr 35 mins
Total Time 1 hr 50 mins
Course Main Course
Cuisine Cajun/Creole
Servings 4 people



For the Grillades

  • 1 1/2 lb. top round steaks - 1/2-inch thick and cut into small, 3-inch diameter steaks
  • 1/2 cup all-purpose flour
  • 1/4 cup beef tallow - or substitute your cooking fat of choice
  • 2 tbsp. unsalted butter
  • 1 medium yellow onion - finely chopped
  • 1 medium red bell pepper - finely chopped
  • 3 celery stalks - finely chopped
  • 1 bunch green onions - finely chopped – dark green parts reserved for garnish
  • 6 cloves garlic - minced
  • 1 tsp. chili powder
  • 1 tsp. paprika
  • 1 tsp. Kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. cayenne pepper - adjust according to your preference
  • 1/2 tsp. dried oregano
  • 4 dried bay leaves
  • 1 15 oz. can diced tomatoes - fire-roasted is better
  • 3 cups beef stock - divided

For the Grits

  • 1 1/2 cups chicken stock
  • 1 1/2 cups whole milk
  • 1/2 tsp. kosher salt
  • 3/4 cup grits
  • 1/2 cup Cheddar cheese - pre-shredded cheese is evil
  • 1/4 cup Parmesan cheese


Cooking Your Grillades

  • If you bought a top round roast to cut into steaks, go ahead and cut them out 1/2-inch thick, then cut them into smaller 3-inch diameter steaks. Sprinkle both sides of each steak with a little Kosher salt and let sit for about 15 minutes.
  • Preheat the beef tallow in your dutch oven over medium-high heat. Dust the steaks lightly with flour, shaking off the excess. Brown the meat on both sides, then set aside (about 2 minutes on each side). You'll probably need to cook them in two batches to prevent crowding in the pot.
  • Pour off all but 2 tbsp of the beef fat (if necessary). Add the 2 tbsp. butter, then add the yellow onions, celery, bell peppers, and green onions. Saute until they begin sticking to the bottom of the pot, then add 1/4 cup of beef stock, then continue stirring and scraping the bottom of the pot with a wooden spatula. About 5 minutes. Cook until all of the stock has evaporated, then deglaze with another 1/4 cup of stock. About 5 minutes. Add the garlic, chili powder, paprika, cayenne pepper, oregano, salt, black pepper, and bay leaves, and saute for an additional minute.
  • Add the diced tomatoes and the remaining 2 1/2 cups of beef stock. Bring to a boil then reduce to a simmer. Add the grillades back to the dutch oven. Cover and simmer for 1 hour, or until tender, stirring occasionally. About fifteen minutes before the hour is up, start cooking your grits (see below).
  • Taste for salt and pepper, adjust, then increase the heat to medium and simmer uncovered for an additional 15 minutes, stirring occasionally.

Cooking Your Cheese Grits

  • Bring the broth, milk, and salt to a low boil. Thoroughly whisk in the grits, then lower the heat and bring to a simmer. Cover and simmer for 20-25 minutes, thoroughly whisking every 5 minutes. When whisking, work to make sure that any grits that have settled on the bottom are broken up and whisked back into the liquid.
  • Stir in the cheese and keep warm until ready to serve.
  • To serve, add a generous helping of grits to the bottom of a bowl, top with grillades and plenty of the gravy, then garnish with the reserved green onions.
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