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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!
If you’ve tried this Grillades and Grits Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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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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