Grillades & Grits

Name: Grillades & Grits
Ingredients: 2 lbs Round Steak; 2 teaspoons Kosher Salt; 1/4 teaspoon Cayenne Pepper; 1/2 Cup A.P. Flour; 2 Tablespoons Creole Seasoning; 3 Tablespoons Vegetable Oil; 3 Tablespoons Unsalted Butter; 2 Medium Onions, Chopped; 1 Red Bell Pepper, Chopped; 2 Ribs Celery, Chopped; 3 Cloves Garlic, Minced; 2 Cups Beef Stock; 3 Tbsp Homemade Worcestershire Sauce; 2 Cups Tomatoes, Chopped; 2 Fresh Bay Leaves; 1 Tablespoons Red Wine Vinegar; Crystal Hot Sauce to taste; 2 Tbsp Dark Roux; 1/8 cup Flat Leaf Parsley, chopped; 1/2 cup Green Onions, thinly sliced on the bias; Salt & Pepper to taste; 1 Recipe of Grits made according to the Package Instructions

22 ingredients

1 steps

Ingredients

2 lbs Round Steak
2 teaspoons Kosher Salt
1/4 teaspoon Cayenne Pepper
1/2 Cup A.P. Flour
2 Tablespoons Creole Seasoning
3 Tablespoons Vegetable Oil
3 Tablespoons Unsalted Butter
2 Medium Onions, Chopped
1 Red Bell Pepper, Chopped
2 Ribs Celery, Chopped
3 Cloves Garlic, Minced
2 Cups Beef Stock
3 Tbsp Homemade Worcestershire Sauce
2 Cups Tomatoes, Chopped
2 Fresh Bay Leaves
1 Tablespoons Red Wine Vinegar
Crystal Hot Sauce to taste
2 Tbsp Dark Roux
1/8 cup Flat Leaf Parsley, chopped
1/2 cup Green Onions, thinly sliced on the bias
Salt & Pepper to taste
1 Recipe of Grits made according to the Package Instructions

Directions

1

Pound the Round Steak on both sides to about 1/2 inch thickness, then cut into 4 inch squares. Season the Grillades with the salt & cayenne pepper. Combine the flour and Creole Seasoning, dip the Grillades one at a time into the seasoned flour and shake off any excess. In a cast iron dutch oven, heat the vegetable oil over medium heat until very hot, but not smoking. Brown the Grillades well on both sides without burning. Transfer the Grillades to a plate. Drain off the vegetable oil and melt the butter over medium heat. Add the Onions, Bell Pepper, Celery, and Garlic and, stirring frequently, cook until the vegetables are soft but not brown. Stir in the Beef Stock, Worcestershire, Tomatoes, and Bay Leaves; bring the mixture to a boil. Reduce the heat to medium-low. Return the Grillades and the accumulated juice from the plate back to the pot. Submerge the Grillades in the sauce and simmer for about 1 1/2 hours or until they are very tender. When the Grillades are tender remove them to a plate and bring the sauce to a boil. Add the Roux and stir until the sauce is slightly thickened. Stir in the parsley, 1/4 cup of the green onions, red wine vinegar, hot sauce, and salt & pepper. Mound the Grits on 4 heated plates and divide the steaks on top of the Grits. Pour the sauce over the Grillades & Grits, top with the remaining Green Onions and serve immediately.