Grillades and Garlic Cheese Grits
Grillades and grits is a Louisiana brunch tradition. If you have not tried them, you are in for a treat.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings
- Category: Breakfast & Brunch
- Method: Stovetop
- Cuisine: Cajun
Ingredients
Grillades
3/4 pound lean boneless flank steak
3/4 teaspoon garlic powder
3/4 teaspoon poultry seasoning
1 tablespoon cracked black pepper
1 teaspoon kosher salt
4 tablespoons all-purpose flour, browned
Vegetable cooking spray
1 cup onion, chopped
1/2 cup green bell pepper, chopped
1 (14.6-ounce) can low-sodium beef broth
1 (14.6-ounce) can crushed tomatoes
2 bay leaves
2 cups Garlic Cheese Grits
Garlic Cheese Grits
1 cup yellow grits
3 3/4 cups water
1/4 teaspoon salt
1 teaspoon cracked black pepper
2 tablespoons garlic, minced
3/4 cup sharp Cheddar cheese, grated
Instructions
Grillades
- Combine the pepper, salt, flour, poultry seasoning and garlic powder. Cut the steak into cubes and pound to 1/2-inch in thickness to tenderize. Rub seasonings into steak.
- Heat a large roasting pan or Dutch oven; spray with vegetable cooking spray. Brown the meat on all sides.
- Remove meat from pan and hold.
- Add the onions and bell pepper to the pan and sauté for 2 minutes.
- Return the meat to the pan. Then, while stirring, add the beef broth, crushed tomatoes, and bay leaf. Cook for 40 minutes, or until sauce has thickened to a rich consistency and meat is tender.
- Serve over Garlic Cheese Grits or plain grits.
Garlic Cheese Grits
- Combine the grits, garlic, water and salt in a medium saucepan. Bring to a boil, stirring constantly to prevent clumps. Cook for 10 minutes.
- Fold in the pepper and cheese. Place in a baking pan uncovered and bake at 325 degrees F for 25 minutes.
- Allow to sit for 15 minutes before serving.
