Hey y'all! Today, we're makin' some real Southern comfort food: Grillades and Grits. Now, if you've never had it, don't be scared by the name. Grillades (say "gree-yahds") are just thin slices of beef that are cooked in a yummy tomato gravy. And grits? Well, grits are like a creamy, Southern oatmeal made from corn. Together, they make a hearty breakfast or supper that's sure to stick to your ribs!
This easy Grillades and Grits recipe is one of my family's favorites, and I can't wait to share it with you!
Jump to:
- What ARE Grillades and Grits?
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: equipment
- More Louisiana recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Grillades and Grits: A Southern Comfort Food Classic
- 💬 Comments
What ARE Grillades and Grits?
- Grillades: thin slices of beef (usually round steak, veal or even pork), browned and simmered in a flavorful tomato-based gravy.
- Grits: coarsely ground corn kernels, cooked into a creamy porridge.
- Grillades and Grits is a classic Louisiana dish, often served for breakfast or brunch.
- I can promise you that this dish is packed with plenty of flavor, so much so that you'll never forget it.
Groceries you'll need: Ingredients
The below image shows all the ingredients you'll need to make this recipe. For more specific quantities see the recipe card;
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Pound the round steak, covered with plastic wrap, with a mallet.
- Step 2: Cut into medallions, about 2" in size. Then sprinkle with a little of the Creole seasoning.
- Step 3: Add the flour to a large resealable bag, then shake the pieces of round steak in the flour to coat all over.
- Step 4: Add the bacon grease to a large 12" skillet and heat over medium-high heat. Once hot enough add the beef to the grease and sear on both sides.
- Step 5: Add the chopped holy trinity (bell pepper, onion and celery) and cook until soft, scraping up the stuck bits from the bottom of the pan.
- Step 6: Add the garlic and cook another 2 minutes.
- Step 7: Slowly pour in the beef broth while stirring.
- Step 8: Add the tomatoes, Worcestershire sauce, hot sauce, red wine vinegar, onion powder, Creole seasoning and bay leaves and stir together.
- Step 9: Add the beef back to the skillet, stir to combine, then cover skillet with a lid. Turn down the heat and simmer for 2 hours.
- Step 10: When the grillades are almost done, start to cook the stone-ground grits. Heat a pot with the chicken broth over high heat. Once boiling, add the grits and stir well with a whisk. Turn down the heat and simmer for 20 minutes, covered. Stirring occasionally.
- Step 11: Turn off the heat. Add the cheese and heavy cream and stir until combined and melted.
- Step 12: The grillades should be ready now, add the chopped green onions and serve over a bed of the cheesy grits.
Hint: Make sure to taste the grits before serving. Depending on the sodium in the chicken broth, you may need to add a little salt.
Recipe variations and substitute ideas
Following is a list of variations and alternate ideas for substitutes that you could play with in this recipe:
- Water - instead of chicken broth for the grits.
- Veal - instead of beef.
- Tomato Paste - just a touch for more tomato flavor if you think it needs it.
- Butter - might be nice to add a little to the grits once they're cooked.
- Vegetable Oil - instead of the bacon grease, if you don't have any handy.
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Necessary gear: equipment
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I love to use my cast iron skillet for a recipe like this, but if you don't have one you can use a regular large skillet, or a Dutch oven maybe.
You'll also need a pot to make the grits and a whisk.
I have more info in the recipe card below.
More Louisiana recipes I think you'll love
How to store leftovers
Store any leftovers in an airtight container in the refrigerator for up to 4 days. This is actually one of those recipes that tastes better the next day!
It freezes well too. Store the leftover grillades in a freezer safe container for up to 3 months.
Mel's kitchen notes
If you're freezing this, I recommend making fresh grits on the day of serving. Grits just taste better when they're fresh!
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Grillades and Grits: A Southern Comfort Food Classic
Video
Equipment
- 1 4.5 Quart Pot
Ingredients
Beef Grillades
- 1-½ Pounds Beef Round Steak
- 1 teaspoon Creole Seasoning
- ⅓ Cup All Purpose Flour
- 3 Tablespoons Bacon Grease
- 1 Each Yellow Onion diced
- 1 Each Green Bell Pepper diced
- 1 Each Red Bell Pepper diced
- 1 Rib Celery diced
- 3 Cloves Garlic minced
- 2 Cups Beef Broth
- 1 (15 Ounce) Can Italian Style Diced Tomatoes
- 2 teaspoons Worcestershire Sauce
- 3 Dashes Hot Sauce
- 1 teaspoon Onion Powder
- 1 Tablespoon Creole Seasoning
- 1 teaspoon Red Wine Vinegar
- 2 Each Bay Leaves
- 1 Bunch Green Onions
Cheese Grits
- 6 Cups Chicken Broth
- 1-½ Cups Stone-ground Grits
- 6 Ounces Cheddar Cheese freshly grated
- ⅓ Cup Heavy Cream
Instructions
Beef Grillades
- Pound the round steak with a meat mallet, then cut into 2" medallions and sprinkle with Creole seasoning.1-½ Pounds Beef Round Steak, 1 teaspoon Creole Seasoning
- Add the flour to a large ziplok bag and add the beef pieces to the flour, shaking it to make sure it all gets coated.⅓ Cup All Purpose Flour
- Add the bacon grease to a large cast iron skillet and heat over medium-high heat.3 Tablespoons Bacon Grease
- Add half of the beef and sear on both sides. Remove to a plate then sear the remaining beef.Remove to the side for later.
- Add the diced onions, bell peppers and celery. Allow to cook until soft, scraping up the stuck bits on the bottom of the skillet.1 Each Yellow Onion, 1 Each Green Bell Pepper, 1 Each Red Bell Pepper, 1 Rib Celery
- Add the garlic and cook another 2 minutes, until fragrant.3 Cloves Garlic
- Pour the beef into the skillet while stirring.2 Cups Beef Broth
- Then add the tomatoes, Worcestershire sauce, vinegar, onion powder, Creole seasoning, hot sauce and bay leaves. Stir together and allow to come to a boil.1 (15 Ounce) Can Italian Style Diced Tomatoes, 2 teaspoons Worcestershire Sauce, 3 Dashes Hot Sauce, 1 teaspoon Onion Powder, 1 Tablespoon Creole Seasoning, 1 teaspoon Red Wine Vinegar, 2 Each Bay Leaves
- Add the beef to the skillet and stir so that the beef is immersed.
- Cover the skillet with a lid and turn down the heat, to a simmer, for 2 hours. Stir occasionally.
- Once cooked, add the chopped green onions.1 Bunch Green Onions
Cheese Grits
- Bring the chicken broth to a boil in a 4.5 quart pot.
- Once boiling, add the grits and stir with a whisk. Turn down the heat to a simmer and cover. Cook for 15-20 minutes, stirring with the whisk occasionally.
- Turn off the heat then add the cream and cheese. Stir until all the cheese has melted. Serve with the grillades on top.
Notes
Nutrition
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