Grillades & Grits Recipe

Inspired by Zingerman's Roadhouse

Time2h 30m

Serves4

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.

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Ingredients

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Grillades & Grits

1 lb beef steak

2 tbs olive oil

1 medium Onion

2 cloves Garlic

1 medium bell pepper

1 stalk celery

2 tbs tomato paste

2 cups beef broth

1 tbs Original Worcestershire Sauce

1 piece bay leaf

to taste Celtic sea salt

to taste black pepper

1 cup Anson Mills' grits

4 cups water

1 cup Cabot cheddar cheese

2 stalks scallions

Method

Preparation

Prepare the Grillades

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.

Cook the Vegetables

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.

Make the Sauce

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.

Prepare the Grits

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.

Serve

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