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1
Preheat the oven to 350 degrees F.
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2
For the grillades: Cut the steak in half.
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3
Sandwich each half between 2 pieces of plastic wrap or wax paper, and pound to an even 1/8-inch thickness.
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4
Sprinkle the steak on both sides with salt and pepper, and cut into 2-inch pieces.
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5
Mix the paprika, New Mexican chile powder, garlic powder, onion powder, oregano and chile de arbol powder in a small bowl until combined.
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6
Put the flour in a shallow baking dish and season it with salt and pepper.
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7
Heat the butter and canola oil in a large, high-sided saute pan over high heat.
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8
Working in batches, coat the steak pieces in the seasoned flour, shaking off the excess, and brown them on both sides in the hot fat.
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9
Transfer the steak to a plate as you finish each batch.
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10
Add the onions, poblano and red pepper to the pan, adding more oil if needed, and cook until the vegetables are very soft, about 5 minutes.
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11
Add the garlic and cook for 1 minute.
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12
Add the spice mixture and cook, stirring, for 1 minute.
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13
Add the chicken stock, tomatoes, thyme and bay leaf, and bring to a boil.
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14
Return the beef to the pan, cover and transfer to the oven to cook until tender, about 45 minutes.
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15
When done, remove the beef to a plate and cover to keep warm.
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16
Using potholders, move the pan to the stovetop and set over high heat.
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17
Cook, stirring occasionally, until the sauce has thickened into a gravy, about10 minutes.
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18
Season with a splash of vinegar.
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19
Add honey, salt and pepper to taste; stir in the parsley.
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20
Before serving, return the grillades to the pan, cover and warm them up over medium-low heat.
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21
For the grits: Heat the butter and canola oil in a large saucepan over medium-high heat.
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22
Add the onion and cook until soft.
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23
Add the corn, season with salt and pepper and cook for a few minutes.
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24
Add the milk and 3 cups water and bring to a boil.
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25
Slowly whisk in the grits until well combined and continue whisking until smooth.
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26
Reduce the heat to low and cook, stirring occasionally, until thickened and smooth, about 45 minutes; add more water as needed to keep the mixture creamy.
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27
Remove from the heat, and whisk in the cheddar and Parmesan and the green onions.
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28
To serve: Use a slotted spoon to transfer the grillades to a shallow platter.
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29
Pour over some of the gravy.
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30
Top with the grits, poached eggs if using, and some of the remaining gravy.
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31
Garnish with green onions and parsley.
