Grillades and Grits Recipe

Name: Grillades and Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons salt; 1 teaspoon fresh ground pepper; ¼ teaspoon ground red pepper; 4 -5 garlic cloves, minced; 1 12-1 34 lbs beef round steak, well trimmed and cut into 2 inch squares; all-purpose flour; 2 tablespoons unsalted butter; 1 tablespoon canola oil; 1 ½ cups chopped onions; ½ cup finely chopped celery; ½ cup finely chopped green bell pepper; 6 tablespoons tomato paste; ¼ teaspoon dried thyme, crumbled; 2 cups water; salt & freshly ground black pepper, to taste; hot pepper sauce; 1 tablespoon vinegar (optional); 2 cups grits, cooked; ¼ cup unsalted butter (1/2 stick); 1 egg; salt; ½ cup finely chopped green onion

Servings: persons

2 teaspoons salt
1 teaspoon fresh ground pepper
¼ teaspoon ground red pepper
4 -5 garlic cloves, minced
1 12-1 34 lbs beef round steak, well trimmed and cut into 2 inch squares
all-purpose flour
2 tablespoons unsalted butter
1 tablespoon canola oil
1 ½ cups chopped onions
½ cup finely chopped celery
½ cup finely chopped green bell pepper
6 tablespoons tomato paste
¼ teaspoon dried thyme, crumbled
2 cups water
salt & freshly ground black pepper, to taste
hot pepper sauce
1 tablespoon vinegar (optional)
2 cups grits, cooked
¼ cup unsalted butter (1/2 stick)
1 egg
salt
½ cup finely chopped green onion

1
Mix first 4 ingredients in a small bowl.
2
Using tenderizing mallet, pound each piece of meat until slightly flattened.
3
Dip mallet into garlic mixture and then pound into the meat (1 dip per side).
4
When meat has about doubled in size, rub each side with a little flour.
5
Heat butter and oil in Dutch oven over medium-high heat.
6
Add meat in batches and fry until nicely browned.
7
Transfer to a platter.
8
Add onion,celery, green pepper,tomato paste, thyme and water to pot and cook, stirring constantly, until vegetables are tender.
9
Return meat to pot and season with salt, pepper and pepper sauce to taste.
10
Cover and simmer until meat is tender, about 1 hour.
11
(Tenderizing will be hastened by adding vinegar when meat is returned to pot.
12
Stir to blend well.
13
).
14
Combine grits, butter and egg and beat well.
15
Season to taste with salt and pepper.
16
Stir green onions into grillades.
17
Spoon grits onto plate and top with grillades.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 teaspoons salt, 1 teaspoon fresh ground pepper, ¼ teaspoon ground red pepper, 4 -5 garlic cloves, minced, and more.

Yes, Grillades and Grits falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grillades and Grits

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