Grits and Grillades

Name: Grits and Grillades
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1.5 lbs beef top round steak, cubed; 1 tbsp Creole seasoning; 0.25 cup all-purpose flour; 2 tbsp vegetable oil; 1 yellow onion, diced; 1 green bell pepper, diced; 2 celery stalk, diced; 3 garlic cloves, minced; 2 cups beef broth; 14 oz canned diced tomatoes; 4 cups water; 1 cup stone-ground corn grits; 2 tbsp unsalted butter; 1 cup shredded cheddar cheese, shredded

Tender medallions of beef braised in a savory tomato gravy, served over rich and creamy cheese grits.

75 minMediumServes 4580 cal/serving

CajunDinnerStovetopStandardHigh ProteinNut-FreeEgg-FreeShellfish-FreeSoy-FreeAlcohol-Free

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Ingredients

1.5 lbs beef top round steak, cubed
1 tbsp Creole seasoning
0.25 cup all-purpose flour
2 tbsp vegetable oil
1 yellow onion, diced
1 green bell pepper, diced
2 celery stalk, diced
3 garlic cloves, minced
2 cups beef broth
14 oz canned diced tomatoes
4 cups water
1 cup stone-ground corn grits
2 tbsp unsalted butter
1 cup shredded cheddar cheese, shredded

Instructions

1

Season 1.5 lbs cubed beef top round steak with 1 tbsp Creole seasoning and dredge in 0.25 cup all-purpose flour.
2

Heat 2 tbsp vegetable oil in a heavy skillet over medium-high heat and brown 1.5 lbs cubed beef top round steak on all sides, then remove to a plate.
3

Add 1 diced yellow onion, 1 diced green bell pepper, 2 diced celery stalk, and 3 minced garlic cloves to the skillet and cook until softened.
4

Stir in 2 cups beef broth and 14 oz canned diced tomatoes, return 1.5 lbs cubed beef top round steak to the skillet, cover, and simmer for 45 minutes until tender and internal temperature reaches at least 160°F.
5

In a separate pot, bring 4 cups water to a boil, whisk in 1 cup stone-ground corn grits, lower heat, and simmer until thick.
6

Stir 2 tbsp unsalted butter and 1 cup shredded shredded cheddar cheese into the grits, then serve the braised beef and gravy over the warm grits.

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Questions

What is Grits and Grillades?

Tender medallions of beef braised in a savory tomato gravy, served over rich and creamy cheese grits. This reference files it under Cajun dinner: made on the stovetop, rated medium and about 75 minutes start to finish.

How much time should I plan for Grits and Grillades?

As written, 75 minutes: 20 of prep and 55 of cooking. The longest single stretch is step 4, at 45 minutes.

What internal temperature should Grits and Grillades reach?

For Grits and Grillades, the target internal temperature is 160 F (about 70 C), given in step 4. A probe thermometer removes the guesswork.

Can I skip the searing in Grits and Grillades?

Step 2 reads: "Heat 2 tbsp vegetable oil in a heavy skillet over medium-high heat and brown 1.5 lbs cubed beef top round steak on all sides, then remove to a plate." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of Cajun seasoning in Grits and Grillades?

The entry for Grits and Grillades calls for 1 tbsp Creole seasoning. In its place: Two parts paprika to one part each of garlic powder, onion powder, dried thyme, oregano and cayenne, with salt.

How long does Grits and Grillades keep?

Refrigerate what is left of Grits and Grillades within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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