Breakfast · 90 min · cajun

Grillades and Grits

A Cajun breakfast built around beef round steaks and stone-ground grits — on the table in 90 minutes.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Beef round steaks
• 1 cup Stone-ground grits
• 14 oz Crushed tomatoes
• 1 Yellow onion
• 1 Bell pepper
• 2 ribs Celery
• 4 cloves Garlic
• 2 cups Beef stock
• 1/3 cup Flour
• 4 tbsp Butter
• 2 tbsp Creole seasoning
• 3 Scallions

Steps

1. Pound the round steaks 1/4 inch thin, season with Creole seasoning, dredge in flour, and brown in a heavy pot in batches until crusted, about 4 minutes per side. Set aside.
2. Soften the onion, bell pepper, celery, and garlic in the drippings 8 minutes. Stir in the tomatoes and stock, scraping up every browned bit.
3. Return the steaks to the pot, cover, and braise on low 1 hour until fork-tender. The gravy should be rich and spoon-coating.
4. Meanwhile, cook the grits low and slow 30 minutes, then whisk in the butter and salt until creamy. Keep warm.
5. Spoon grits into shallow bowls, lay the grillades over the top, and ladle on the gravy. Finish with scallions.

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