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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by Southern Cast Iron at https://southerncastiron.com/grillades-and-grits/