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Grillades And Grits

Western.Chefs's picture
  Boneless beef minute steak 1 Pound, cubed (Top Round, 1/4 Inch Thick)
  Salt 1⁄4 Teaspoon (To Taste)
  All purpose flour 4 Tablespoon
  Vegetable oil 1 Tablespoon
  Chopped sweet green peppers 3⁄4 Cup (12 tbs)
  Finely chopped yellow onion 3⁄4 Cup (12 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Dry mustard 1⁄2 Teaspoon
  Dried thyme leaves 1 Teaspoon
  Ground red pepper 1⁄8 Teaspoon (Cayenne)
  Beef stock/Low- sodium beef broth 1 Cup (16 tbs)
  Canned crushed tomatoes 1 Cup (16 tbs), undrained
  Bay leaf 1
  Cooked grits 4 Cup (64 tbs)

1. Season the steak with the salt and coat with 2 tablespoons of the flour. In a heavy 12-inch nonstick skillet, heat the oil over moderately high heat. Brown the steak for 3 minutes on each side, then transfer to a plate.
2. Add the remaining 2 tablespoons of flour to the skillet and stir for 3 minutes or just until golden. Add the vegetables, spices, and herbs and saute for 5 minutes or until tender. Add the stock, tomatoes, bay leaf, and steak and bring to a boil.
3. Lower the heat, cover, and simmer, stirring occasionally, for 30 minutes or until the steak is tender; discard the bay leaf. Diagonally slice the steaks across the grain, 1/4 inch thick. Transfer the slices to a platter, surround with the grits, and ladle the sauce on top. Serve with Creole Okra and Tomatoes.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
45 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 447 Calories from Fat 99

% Daily Value*

Total Fat 11 g17.2%

Saturated Fat 3 g14.8%

Trans Fat 0.2 g

Cholesterol 69.2 mg23.1%

Sodium 415.7 mg17.3%

Total Carbohydrates 54 g18.1%

Dietary Fiber 4.1 g16.5%

Sugars 2.7 g

Protein 33 g65.3%

Vitamin A 14.3% Vitamin C 50.6%

Calcium 8.8% Iron 43.9%

*Based on a 2000 Calorie diet

Grillades And Grits Recipe