Grillades Over Yellow Grits Wedges – a delicious recipe with BEEF, all-purpose, Creole seasoning, vegetable oil, onion, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Trim steak, and cut into 2-inch squares.
2
Combine flour and Creole seasoning in a large zip-top plastic freezer bag. Add steak; seal bag, and shake to evenly coat.
3
Heat 1 Tbsp. oil in a large skillet or Dutch oven over medium-high heat. Add half of steak, and cook 2 to 3 minutes on each side or until browned; remove from skillet. Repeat procedure with remaining 1 Tbsp. oil and remaining steak. (Do not remove steak.) Return cooked steak to skillet.
4
Stir in frozen vegetables and next 3 ingredients. Bring to a boil over medium-high heat. Cover, reduce heat, and simmer, stirring occasionally, 1 hour and 15 minutes or until steak is tender. Spoon over Yellow Grits Wedges, and serve immediately.
588
kcal
Calories
38
g
Fat
12
g
Carbs
47
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 pounds BEEF Top Round Steak, 3 tablespoons all-purpose flour, 2 teaspoons Creole seasoning, 2 tablespoons vegetable oil, and more.
Yes, Grillades Over Yellow Grits Wedges falls under the Soups & Stews 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.
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