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Tender round steak slow-cooked in a rich, creamy Creole spiced gravy and served over buttery grits. A traditional Louisiana dish, Grillades and Grits make for the perfect deliciously Southern-inspired meal!
I woke up this morning with a craving, a hankering, a straight-up need for Creole cooking. As I rolled out of bed, to the bathroom and eventually, into the kitchen, all I could think about was how I was gonna get my fix. So, I raided the pantry and gutted the refrigerator in the hopes that genius would strike. And y’all, it did!
With grits in one hand and steak in the other, I made my way to the cast-iron pan resting on the stovetop. I had Grillades and Grits on the brain! A Creole classic, this stick-to-your-ribs dish is just about everything you need to start the day right. Whether you’re sleepy, starving or hungover, every bite of this meal will soothe and serenade you back to pure joy.
Grillades and Grits is an incredible way to turn an inexpensive cut of meat into the most flavorful, comforting meal you’ve ever had! The meat is slow-cooked to perfection in a smoky, sweet gravy and then spooned over creamy, decadent Southern Grits.
If you’re wondering whether or not I got my fix, I did. It’s your turn!
Table of Contents
Perks and Highlights for the Best Grillades and Grits
Cuisine Inspiration: Southern Creole
Oh, honey! Dive into the heart of the South with this Creole classic. Where French technique meets Southern comfort, this dish is a Mardi Gras for your taste buds any day of the year.
Primary Cooking Method: Braising & Simmering
Low and slow, darlin’! We’re braising these grillades to tender, flavorful perfection, while those grits simmer until they’re creamy dreamy. It’s patience turning into deliciousness.
Dietary Info: Contains Meat & Dairy
A hearty meat-centric dish with a side of buttery, milky grits — it’s a comforting hug on a plate that speaks to your soul.
Key Flavor: Savory Richness
With succulent beef or veal steeped in a rich, herb-infused gravy, paired with the creamy counterpoint of southern-style grits, this dish delivers a harmonious concerto of savory notes.
Skill Level: Intermediate
Got some kitchen adventures under your belt? Perfect! This recipe requires a bit of that culinary finesse and patience to hit the “just right” spot.
Special Perks:
Cultural Culinary Adventure:
Not just food, it’s a cultural deep-dive! From your kitchen straight to the vibrant streets of New Orleans, this dish is a festive parade for your senses.
Versatile Meal:
Brunch, lunch, or dinner – Grillades and Grits doesn’t discriminate. Serve it up for a luxurious weekend brunch or a cozy family dinner; it’s a star round the clock.
Comfort Food Deluxe:
Stressed, blessed, or just food-obsessed, this dish is comfort with a capital C. It’s like a warm, Southern-style bear hug, and who couldn’t use one of those?
Impress the Guests:
Serve this, and you’re not just a cook; you’re a culinary storyteller weaving tales of Creole tradition. Watch your guests get transported with each bite!
Aromatic Haven:
From the moment you start, your kitchen will be fragrant with herbs, spices, and everything nice. Warning: may cause uncontrollable mouth-watering.
So, ready to take a trip down South in your kitchen? Roll up those sleeves, and let’s bring the heart of New Orleans to your table with this sumptuous Grillades and Grits recipe! Y’all are going to love it.
What Are Grillades and Grits?
Grillades (pronounced gree-yahds) are thin-pounded pieces of tender meat (typically beef, pork or veal) coated in seasoned flour, browned in oil or butter, then set to simmer in a rich tomato-based sauce. Served over grits, Creole grillades are typically a breakfast or brunch meal.
The origin of Grillades and Grits is a bit hazy. Though the French word “grillades” is translated to “grilled meat”, this dish is far from anything French or grilled. In the Bayou Country, it’s believed that the dish originated when local butchers prepared cheap, thin-sliced pork and pan-fried them with onions. This simple dish, served with grits or rice, was the perfect quick breakfast or lunch for busy boucherie folk.
Ingredients
The ingredient list for this recipe is a bit hefty and maybe, a little intimidating. Let’s take a moment to break down our most crucial ingredients and better understand how it all comes together!
Here’s what we’ll need:
Round Steak
Round steak is a lean, versatile cut of beef that comes from the hindquarters of a cow. It’s a moderately tough cut but, if cooked properly, round steak can become quite tender.
I prefer this cut because it’s readily available and super inexpensive. I can always buy enough for my family with plenty of leftovers to spare!
Southern Holy Trinity
Any cajun or creole recipe worth its salt begins with the Holy Trinity: onions, peppers and garlic. When combined, these three simple ingredients come together to create a powerhouse of flavor. Salty, sweet, bitter, aromatic, acidic, you name it and these three got it!
Chicken Stock
The key to any gravy is creating depth by adding ingredients that will enhance all the others. Chicken Stock adds body to our gravy and brings out the best in the steak.
TIP: If you don’t have chicken stock on hand, a beef or vegetable stock will work just as well! No stock at all? No problem. Deglaze the pan using a white or red wine and then, add water. Just be sure to adjust the seasoning accordingly!
Chopped Tomatoes & Tomato Paste
Our grillades are being tenderized in a tomato-based gravy therefore, we need lots of tomatoey goodness. Tomatoes are sweet, tart and slightly acidic; their sugars are what help to break down connective tissue in the meat and create a more tender result.
Cajun Seasoning
Cajun is King! If you don’t have a Cajun seasoning blend on hand, you’re doing something wrong. It’s smoky, sweet, spicy and packed with Southern flavor!
Tip: Make your own Cajun Seasoning with spices you’ve already got in the pantry. Try out this Homemade Cajun Seasoning and keep it on hand for future recipes!
Southern Grits
Serving grillades on a bed of light, Creamy grits is what makes this dish so irresistible. The two components balance each other out and create the ultimate Southern flavor-bomb.
How to Make Grillades and Grits
Hey there, culinary enthusiasts! Ready to dive into a dish that’s the epitome of Southern comfort? Grillades and Grits isn’t just a meal; it’s an experience — a zesty, soulful journey that dances on your palate. Follow these steps, and you’ll be the maestro conducting an orchestra of flavors in no time!
- Start with the Basics:
- Begin by transforming your round steak into succulent medallions or sassy strips.
- Get yourself a little mixology session with 1 tsp of seasoned salt, ½ tsp of pepper, and 4 tbsp of flour. This ain’t just flour; think of it as the “fairy dust” to coat your beef strips in magic.
- Sizzle and Dazzle:
- Heat oil in a heavy skillet over a medium-high flame until it’s singing, then romance those meat pieces until they’re golden brown and irresistible. Set them aside; they’ve earned their rest on some paper towels.
- Veggie Party:
- In that same glorious skillet, it’s time for the onions and bell peppers to shine! Cook them until tender, embracing all those flavorful bits from the skillet’s past life. A quick 30-second gala with garlic, and then set all the veggies aside for a well-deserved break.
- Roux Magic:
- Now, add a dollop of mystery with 2 more tablespoons of oil. Sprinkle in the remaining flour and stir the scene until a medium brown roux is born — this is the secret potion for that depth of flavor.
- Whisk in Wonderland:
- It’s time to whisk! Pour in chicken stock, tomatoes, Worcestershire sauce, hot sauce (for that kick!), tomato paste, more hot sauce (because why not?), Cajun seasoning, and thyme. Bring it to a boil, then a calm simmer.
- The Reunion:
- Lower that heat to medium-low and reunite your meat and veggies with the simmering sauce. Cover and cook for about 45 minutes or until the meat whispers to you that it’s tender. Peek occasionally to ensure nothing’s sticking or burning. Patience here is key; great comfort food is never rushed!
- The Grand Finale:
- Serve this masterpiece over a bed of creamy, dreamy Southern grits. Don’t be shy; give it a generous sprinkle of chopped parsley for that fresh pop of green and flavor.
Can It Be Made Vegetarian?
Yes! A vegetarian/vegan variation of this recipe can be made using wild mushrooms. I would suggest using a larger, meatier mushroom like Portobello or Cremini. Follow the recipe as written for the same delicious results.
Be sure to also replace the chicken stock with a vegetable stock!
Vegan Option: When making the grits, use a vegan butter substitute, omit cheese (or experiment with your favorite substitute) and use a creamier plant-based milk option. I find that cashew or soy milk yields the best results.
How To Store
Cool It: First thing’s first, don’t let your sumptuous dish sit out at room temperature for longer than 2 hours. We’re keeping it safe and savory!
Separation is Key: While it’s a match made in heaven, it’s best to store your grillades (that’s your meat and gravy) separately from your grits. This keeps the textures and flavors in their prime.
- For the Grillades: Transfer the cooled meat and its delicious juices to an airtight container – you don’t want a drop of that flavor escaping! Seal it up tight and pop it in the refrigerator. It’ll stay delightful for 3-4 days. Planning to keep it around for longer? Freezer time! Your grillades will freeze beautifully for up to 2 months. Just be sure to let it cool completely before you tuck it into the freezer.
- For the Grits: Spoon those lush, creamy grits into a separate airtight container. They’re a bit delicate, you see. In the fridge, they can keep cozy for up to 3 days. Grits can be frozen, too, but they’re best enjoyed fresh, so try to use them up before considering the big chill.
Reheating the Comfort:
- Grillades: Gently reheat them on the stove, adding a splash of broth or water if needed to loosen up the gravy. Low and slow is your mantra here – don’t rush greatness.
- Grits: These may need a little TLC. Warm them over low heat on the stove, stirring frequently. Add a touch of milk or cream to bring back their creamy glory if they’ve thickened up in the fridge.
My Favorite Grits Recipes
If you love this recipe, you will love my Lighter Shrimp and Grits, Sweet Potato Grits, Shrimp Etouffee and Baked Cheese Grits too!
Cajun Recipes
Craving a little more creole? Join the club! Try out some of my absolute FAVORITE Cajun & Creole inspired recipes:
- Dirty Rice
- Cajun Jambalaya Pasta
- Red Beans and Rice
- Seafood Gumbo
- Creole Pot Pie
Grillades and Grits
Tender round steak slow-cooked in a rich, creamy Creole spiced gravy and served over buttery grits. A traditional Louisiana brunch or breakfast dish, Grillades and Grits make for the perfect deliciously Southern-inspired meal!
5 from 8 votes
Print Pin Rate
Course: Main Course
Cuisine: Cajun/Creole, Southern
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Servings: 6 servings
Calories: 309kcal
Author: Jocelyn Delk Adams
Ingredients
- 1 lb round steak
- 1 tsp seasoned salt plus more to taste
- 1/2 tsp black pepper plus more to taste
- 6 tbsp all purpose flour divided
- 6 tbsp vegetable or canola oil separated
- 1 large onion chopped
- 1 bell pepper chopped
- 4 garlic loves minced
- 2 cups chicken stock
- 1 cup chopped tomatoes
- 2 tsp Worcheshire sauce
- 1 1/2 tsp hot sauce use less if you can't handle too much spice
- 1 tsp tomato paste
- 1/2 tsp cajun seasoning use up to 1 tsp/ taste until it reaches your preference
- pinch a thyme
- Southern Grits Find The Recipe HERE
- Chopped parsley for garnish
Instructions
Cut round steak into medallions or strips.
Mix 1 tsp of seasoned salt, ½ tsp of pepper and 4 tbsp of flour together. Dredge beef strips in flour.
In a heavy skillet, heat oil over medium high and brown meat until golden brown then set aside to drain on paper towels. In the same skillet, add onions and bell peppers and cook until tender making sure to scrape up all of the bits cooked before in the skillet.
Then add garlic for 30 seconds then remove all of the vegetables from the skillet and place to the side.
Add remaining 2 tablespoons of oil to pan. Add remaining 2 tablespoons of flour to drippings in the pan and brown until a medium brown colored roux is developed. Whisk in chicken stock, tomatoes, worcheshire sauce, hot sauce, tomato paste, hot sauce, cajun seasoning and thyme.
Bring to a boil then lower heat to medium low and add back in meat and vegetables, cover and cook for 45 minutes or until meat is tender, checking periodically to make sure nothing sticks to the bottom of the skillet. Lower heat if necessary. It could take longer.
Serve over my Southern grits and sprinkle with chopped parsley.
Notes
To reheat
- Grillades: Gently reheat them on the stove, adding a splash of broth or water if needed to loosen up the gravy. Low and slow is your mantra here – don’t rush greatness.
- Grits: These may need a little TLC. Warm them over low heat on the stove, stirring frequently. Add a touch of milk or cream to bring back their creamy glory if they’ve thickened up in the fridge.
Nutrition
Calories: 309kcal | Carbohydrates: 15g | Protein: 21g | Fat: 19g | Saturated Fat: 13g | Cholesterol: 50mg | Sodium: 663mg | Potassium: 536mg | Fiber: 1g | Sugar: 4g | Vitamin A: 777IU | Vitamin C: 33mg | Calcium: 40mg | Iron: 3mg
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