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Grillades and Grits Recipe

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4 from 1 review

This classic Southern Grillades and Grits recipe features tender, flavorful medallions of round steak simmered in a rich, spiced tomato and roux gravy served over creamy Southern-style grits. A comforting, hearty dish full of bold Cajun flavors, perfect for a satisfying brunch or dinner.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Ingredients

Meat and Seasoning

  • 1 lb round steak
  • 1 tsp seasoned salt, plus more to taste
  • 1/2 tsp black pepper, plus more to taste
  • 6 tbsp all purpose flour, divided
  • 6 tbsp vegetable or canola oil, separated

Vegetables & Sauce

  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 4 garlic cloves, minced
  • 2 cups chicken stock
  • 1 cup chopped tomatoes
  • 2 tsp Worcestershire sauce
  • 1 1/2 tsp hot sauce (adjust to taste)
  • 1 tsp tomato paste
  • 1/2 tsp cajun seasoning (use up to 1 tsp to preference)
  • Pinch of thyme

Additional

  • Southern Grits (prepare separately, recipe link provided)
  • Chopped parsley for garnish

Instructions

  1. Prepare the Meat: Cut the round steak into medallions or strips. In a bowl, mix 1 tsp seasoned salt, ½ tsp black pepper, and 4 tbsp flour. Dredge the beef strips in this seasoned flour mixture to coat evenly.
  2. Brown the Meat: Heat vegetable oil (4 tbsp) in a heavy skillet over medium-high heat. Add the coated beef strips and brown them until golden on all sides. Once browned, remove from skillet and drain on paper towels.
  3. Sauté Vegetables: Using the same skillet, add the chopped onions and bell peppers. Cook until tender, scraping up any browned bits from the bottom of the pan for flavor. Add minced garlic and cook for 30 seconds. Remove vegetables from skillet and set aside.
  4. Make the Roux and Sauce: Add the remaining 2 tbsp of oil to the skillet drippings. Sprinkle in the remaining 2 tbsp of flour and cook until a medium brown roux forms, stirring constantly to avoid burning. Gradually whisk in chicken stock, chopped tomatoes, Worcestershire sauce, hot sauce, tomato paste, cajun seasoning, and thyme until smooth.
  5. Simmer Grillades: Bring the gravy to a boil, then reduce heat to medium-low. Return the browned meat and sautéed vegetables to the skillet. Cover and simmer gently for about 45 minutes or until the meat is tender, stirring occasionally and ensuring nothing sticks to the bottom. Adjust heat as needed; cooking time may be longer depending on tenderness.
  6. Serve: Spoon the hot grillades and gravy over freshly prepared Southern grits. Garnish with chopped parsley and serve immediately for a delicious meal.

Notes

  • Storage: Store grillades (meat with gravy) and grits separately in airtight containers after cooling.
  • Fridge: Grillades keep well for 3-4 days; grits last about 3 days refrigerated.
  • Freezing: Grillades freeze well up to 2 months. Avoid freezing grits as their texture deteriorates.
  • Reheating: Warm grillades over low heat on stovetop with a splash of broth or water if gravy thickens. Reheat grits gently with milk or cream, stirring often to maintain smooth texture.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Southern Cajun

Find it online: https://recipesvibe.com/grillades-and-grits-recipe/