Grillades and Grits

Grillades and grits pairs tender round steak in onion-and-pepper gravy with a bowl of warm prepared grits. The skillet sauce gets body from a browned flour roux.

The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.

What you need

Gather and measure the ingredients before starting. Keep optional adjustments small so the finished texture remains predictable.

• 1 pound round steak, cut into strips or medallions
• 1 teaspoon seasoned salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 6 tablespoons all-purpose flour, divided
• 6 tablespoons vegetable or canola oil, divided
• 1 large onion, chopped
• 1 bell pepper, chopped
• 4 garlic cloves, minced
• 2 cups chicken stock
• 1 cup chopped tomatoes
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons hot sauce, or less to taste
• 1 teaspoon tomato paste
• 1/2 teaspoon Cajun seasoning, or to taste
• A pinch of thyme
• 6 portions cooked grits, prepared separately
• Chopped parsley, optional garnish

How to prepare it

Brown flour-coated steak, soften the vegetables in the same skillet, then make a light-brown roux before gradually adding stock. Simmer the steak in the seasoned gravy until tender and serve it over separately prepared grits.

For safe handling of meat and leftovers, follow FoodSafety.gov’s four steps to food safety.

The order matters: prepare the base first, add the remaining ingredients, then follow the sequence in the card. Check the final texture and seasoning before serving.

Serving and storage

Serve while both the meat and grits are hot. Cool leftovers promptly and refrigerate the meat and grits in covered containers; reheat thoroughly before serving.

Frequently asked questions

Are the grits cooked in the gravy?

No. Prepare six portions of grits separately and spoon the finished grillades over them.

How do I prevent the roux from burning?

Keep the heat moderate and stir the flour and oil continuously until medium brown before adding stock.

Conclusion

The card below keeps the ingredient amounts, cooker setting and timing together. Use the visual doneness cues in addition to the clock.

Recipe card

Grillades and Grits

Print Recipe

Grillades and grits pairs tender round steak in onion-and-pepper gravy with a bowl of warm prepared grits. The skillet sauce gets body from a browned flour roux.

• Author: Maya Collins
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hr, plus grits preparation
• Yield: 6 1x
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 pound round steak, cut into strips or medallions
• 1 teaspoon seasoned salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 6 tablespoons all-purpose flour, divided
• 6 tablespoons vegetable or canola oil, divided
• 1 large onion, chopped
• 1 bell pepper, chopped
• 4 garlic cloves, minced
• 2 cups chicken stock
• 1 cup chopped tomatoes
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons hot sauce, or less to taste
• 1 teaspoon tomato paste
• 1/2 teaspoon Cajun seasoning, or to taste
• A pinch of thyme
• 6 portions cooked grits, prepared separately
• Chopped parsley, optional garnish

Instructions

1. Cut the steak into pieces and season it with the seasoned salt and black pepper. Coat with 4 tablespoons of the flour and shake off excess.
2. Heat 4 tablespoons oil in a heavy skillet over medium-high heat. Brown the steak in batches, then move it to a plate.
3. Soften the chopped onion and bell pepper in the same skillet, scraping up browned bits. Add the garlic briefly, then move the vegetables to the plate.
4. Add the remaining 2 tablespoons oil and 2 tablespoons flour to the skillet. Stir until the flour turns medium brown, then whisk in the stock gradually.
5. Stir in tomatoes, Worcestershire sauce, hot sauce, tomato paste, Cajun seasoning, and thyme. Return steak and vegetables to the pan.
6. Cover and simmer gently for about 45 minutes, stirring occasionally, until the meat is tender and the gravy coats it. Adjust seasoning to taste.
7. Spoon the grillades and gravy over six portions of hot prepared grits; finish with parsley if desired.