The classic Sunday brunch and Sunday supper of New Orleans, a Creole smothered steak served over Anson Mills' grits and topped with Cabot cheddar cheese and scallions.

Cut the beef round steak into 1-inch pieces. Season with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Add the beef pieces and brown on all sides. Remove beef and set aside.

Prepare the Grillades

In the same skillet, add chopped onion, bell pepper, and celery. Cook until softened, about 5 minutes. Add minced garlic and cook for another minute.

Cook the Vegetables

Stir in tomato paste, beef broth, Worcestershire sauce, bay leaves, and the browned beef. Bring to a simmer, cover, and reduce heat to low. Cook for 1.5 to 2 hours until beef is tender.

Make the Sauce

In a saucepan, bring water to a boil. Stir in grits and salt. Reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally until thickened. Remove from heat and stir in butter and cheddar cheese until melted.

Prepare the Grits

Remove bay leaves from the grillades. Serve the grillades over a bed of cheesy grits and garnish with sliced scallions.

grillades & grits

Recipe information

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