📌 Find all my recipes here: https://mrsmunson.com/category/recipes/

✨ Why You’ll Love This Recipe

• Rich, bold flavors thanks to Creole seasoning and a slow-cooked tomato-based sauce

• Tender beef that melts in your mouth after a long, low bake

• Perfect for brunch or dinner — Southern comfort food at its finest!

• Freezer-friendly — great for meal prep

🛒 Ingredients You’ll Need

For the Grillades:

• 1.5–2 lb round steak

• Creole seasoning, to taste

• 3 tbsp vegetable oil

• 3 tbsp all-purpose flour

• 2 cups chopped onion

• 1 bell pepper, chopped

• 2 ribs celery, chopped

• 4 cloves garlic, minced

• 2 cups beef stock

• 15 oz can crushed tomatoes

• 1/4 cup brandy

• 1/4 tsp dried thyme

• 1/4 cup chopped parsley

• Salt and black pepper, to taste

• 1/2 cup green onions, chopped (plus more for garnish)

For the Grits:

• 4 cups whole milk

• 1 cup white grits

• 3/4 tsp salt

• 1/4 tsp pepper

🧑‍🍳 Equipment Needed

• Large oven-proof skillet or Dutch oven

• Whisk

• Cutting board and knife

• Medium saucepan for grits

• Measuring cups and spoons

👩‍🍳 How to Make Grits and Grillades

1. Prepare the Meat

• Gently pound round steak to about 1/2-inch thickness.

• Cut into 4 equal portions.

• Sprinkle each piece generously with Creole seasoning.

2. Sear the Grillades

• In a large oven-proof skillet or Dutch oven, heat vegetable oil over medium-high heat.

• Sauté the meat until well browned on both sides. Remove and set aside.

3. Make the Roux and Sauce

• To the same pan, add flour and stir constantly over medium heat until it turns a light brown color (about 2–3 minutes).

• Add onion, bell pepper, and celery — cook for 1 minute, stirring constantly.

• Stir in garlic, beef stock, crushed tomatoes, brandy, thyme, parsley, and season with salt and pepper.

4. Braise the Meat

• Return browned steak pieces to the skillet, nestling them into the sauce.

• Cover the pan and bake at 325°F for 1.5 hours, or until meat is fork-tender.

5. Cook the Grits

• In a medium saucepan, bring milk, salt, and pepper to a boil.

• Gradually whisk in the grits, then reduce heat to low and cover.

• Simmer for 5 minutes, stirring often. Remove from heat and keep warm.

6. Serve and Garnish

• Place a generous mound of creamy grits on each plate.

• Top with a piece of beef grillade and a spoonful of that rich tomato gravy.

• Sprinkle with chopped green onions for a fresh finish. 🌿

🍽️ What to Serve With Grits and Grillades

This dish is hearty on its own, but you can round out the meal with:

• Buttermilk biscuits or cornbread

• Fried green tomatoes

• A light arugula salad with lemon vinaigrette

• A side of collard greens or smothered okra

💡 Expert Tips

• Don’t skip the roux! It’s the foundation of that rich, velvety Creole sauce.

• Brandy adds depth, but you can substitute with white wine or omit entirely if needed.

• Use stone-ground grits if possible for extra creaminess and flavor.

• Make it ahead! Both the grillades and grits reheat well.

🧊 Storage and Reheating

• Store: Leftovers keep in an airtight container in the fridge for up to 4 days.

• Freeze: The grillades (without grits) can be frozen for up to 3 months.

• Reheat: Warm grillades gently on the stovetop. Add a splash of broth if needed. Grits can be reheated with a little milk to restore creaminess.

❓ FAQs

Can I use a different cut of meat?
Yes! Chuck roast or beef shoulder are great alternatives if round steak isn’t available.

Is this dish spicy?
Not inherently! The Creole seasoning provides warmth and flavor, but you can adjust the heat level to your preference.

Can I make this gluten-free?
You can substitute the flour with a gluten-free blend to thicken the sauce and ensure your grits are certified gluten-free.

🥘 You May Also Like…

• Skillet Pork Chops with Sweet Onion Gravy

• Southern Creamed Corn with Bacon

• Classic Shrimp and Grits

• Old-Fashioned Hamburger Steak and Gravy

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