Grits & Grillades Recipe
A Louisiana staple with pan seared strip loin cooked in a roux; served over cheesy gouda grits & biscuit.
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Ingredients
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For the Grillades
For the Gouda Grits
For the Biscuits
Method
For the Grillades
- 1
Prepare the Steak
Season the strip loin steak with salt and black pepper. Dredge it in flour, shaking off any excess.
- 2
Sear the Steak
In a large skillet, heat vegetable oil over medium-high heat. Sear the steak on both sides until browned, about 4-5 minutes per side. Remove from skillet and set aside.
- 3
Make the Roux
In the same skillet, reduce heat to medium and add more oil if necessary. Add the remaining flour and whisk continuously for about 5-7 minutes until it turns a deep brown color.
- 4
- 5
Add Tomatoes and Broth
Add the canned tomatoes, beef broth, bay leaves, cayenne pepper, and the seared steak back into the skillet. Bring to a simmer.
- 6
Simmer
Cover and simmer for about 45 minutes, stirring occasionally, until the steak is tender.
For the Gouda Grits
- 7
- 8
For the Biscuits
- 9
Prepare the Biscuit Dough
Preheat the oven to 425°F (220°C). In a large bowl, mix the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- 10
Add Milk and Form Biscuits
Stir in the milk until just combined. Turn the dough onto a floured surface and gently knead it a few times. Roll out and cut into biscuits.
- 11
Bake the Biscuits
Place biscuits on a baking sheet and bake for 12-15 minutes until golden brown.
