Tender beef smothered in a slow-roasted sauce and served on a bed of creamy grits—breakfast is better with grillades and grits.
Grillades and Grits
Makes about 8 servings
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons Creole seasoning
- 2 teaspoons kosher salt, divided
- 2 teaspoons ground black pepper, divided
- 3 pounds boneless top-sirloin steak, trimmed, pounded to ½-inch thickness, and cut into 2-inch pieces
- 8 tablespoons vegetable oil, divided
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 2 jalapeños, seeded and minced
- 2 (14.5-ounce) cans petite diced tomatoes
- 3 cups beef stock
- 4 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 2 dried bay leaves
- 1 teaspoon crushed red pepper
- 1 teaspoon Worcestershire sauce
- Cheesy Herbed Grits (recipe follows)
- Garnish: sliced green onion
Instructions
- In a shallow bowl, whisk together flour, Creole seasoning, 1 teaspoon salt, and 1 teaspoon black pepper. Dredge steak pieces in flour mixture to coat.
- In a large cast-iron Dutch oven, heat 2 tablespoons oil over medium-high heat. Working in batches, add steak and cook until browned, 1 to 2 minutes per side, adding 4 tablespoons oil as needed. Remove steak from pot and pour off any drippings.
- In same Dutch oven, heat remaining 2 tablespoons oil over medium-high heat. Add onion; cook, stirring occasionally, until translucent, 6 to 8 minutes. Add celery, bell pepper, and jalapeño; cook, stirring occasionally, until tender, 4 to 6 minutes more.
- Stir in tomatoes, stock, garlic, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper. Bring to a boil over medium-high heat. Add steak, vinegar, bay leaves, red pepper, and Worcestershire, and return to a boil. Cover, reduce heat, and simmer until steak is tender, about 1 hour. Discard bay leaves. Serve with Cheesy Herbed Grits. Garnish with green onion, if desired.
Cheesy Herbed Grits
Makes about 8 cups
Ingredients
- 2 (32-ounce) cartons chicken stock
- 2 cups yellow stone-ground grits
- 1 (6-ounce) package shredded Parmesan cheese
- ¼ cup chopped fresh parsley
- 1 teaspoon ground black pepper
- ¼ teaspoon kosher salt
Instructions
- In a small cast-iron Dutch oven, bring stock to a boil over medium-high heat. Gradually whisk in grits. Reduce heat and simmer, whisking occasionally, until grits are tender, about 40 minutes. Stir in cheese, parsley, pepper, and salt until melted.
