Grillades and Grits
This is a delicious Louisiana-style dish, traditionally served for brunch or breakfast.
Serves: 6Hands-on: 25 minutesTotal: 1 hour 10 minutesDifficulty: Medium
- 1 1⁄2 lbs. lean boneless beef steaks
- 1⁄4 cup plus 2 Tbsp. all-purpose flour, divided
- 1 tsp. salt, divided
- 1⁄2 tsp. ground black pepper, divided
- 4 Tbsp. vegetable oil, divided
- 1 large red onion, peeled, quartered, and sliced
- 3 medium ribs celery, chopped
- 2 medium cloves garlic, minced
- 1 cup beef broth
- 1 can (14.5 oz.) diced tomatoes, undrained
- 1 cup sliced fresh or frozen okra (thawed if frozen)
- 1⁄2 tsp. dried thyme, crumbled
- 1⁄2 tsp. dried basil, crumbled
- 1⁄4 tsp. crushed red pepper
- 2 Tbsp. red wine vinegar
- 1 Tbsp. chopped fresh flat-leaf parsley
- 4 cups hot cooked grits
- Flatten steaks to 1⁄2 inch thickness; cut into 2-inch pieces. Combine 1⁄4 cup flour, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper in a food storage bag. Add beef and toss gently to coat.
- Heat 2 tablespoons oil in a heavy skillet over medium-high heat. Cook steak pieces, turning to brown both sides. Remove beef to a plate and set aside.
- Add onion and celery to the skillet and sauté until tender, about 5 minutes. Stir in garlic. Transfer vegetables to a plate and set aside.
- Add remaining oil to the skillet. Stir remaining 2 tablespoons flour into oil and cook, stirring constantly, until light to medium brown. Do not let mixture burn. Add cooked vegetables back to the pan along with beef broth. Stir until well blended and bubbly.
- Add steak back to the pan along with tomatoes and okra. Sprinkle with thyme, basil, crushed red pepper, remaining 1⁄4 tsp. salt, and remaining 1⁄8 tsp. pepper. Stir in vinegar. Reduce heat to a simmer and cook for about 45 minutes or until beef is tender. Stir in chopped parsley.
- Serve beef over hot cooked grits.