Grillades for Grits

4 servings Prep: 15 m Cook: 1 h 15 m Total: 1 h 30 m Intermediate
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Grillades for Grits
Grillades (or Grillards) is a very popular beef dish featuring tender round steak braised in a rich tomato gravy with onions, garlic, and Cajun seasonings. Traditionally served over grits or rice, this comfort food classic is perfect for breakfast or dinner.

Ingredients

4 servings
  • 1 pound beef round steak
  • 1 large onion, minced
  • 3 tbsp oil or bacon fat
  • 2 cups boiling water
  • 1 bay leaf
  • 2 tbsp flour
  • 1 1/2 tsp salt
  • 1 tbsp chopped parsley
  • 1 sprig thyme
  • 1/2 can tomato paste (optional)
  • dash cayenne
  • 1/8 tsp pepper
  • carrots (optional)
  • 2 tsp garlic powder

Step-by-Step Instructions

  1. Slice the round steak into long finger-size strips. If desired, use a meat hammer to tenderize the meat before slicing.
  2. Heat oil or bacon fat in a heavy-bottomed pot or Dutch oven over medium-high heat. Fry the meat strips until brown on all sides, about 8-10 minutes. Remove meat and set aside.
  3. In the same pot, add the minced onion and sauté for 3-4 minutes until softened. Stir in the flour to create a light roux, cooking for 2-3 minutes while stirring constantly.
  4. Add tomato paste (if using), boiling water, bay leaf, parsley, thyme, garlic powder, salt, pepper, and cayenne. Stir well to combine and scrape up any browned bits from the bottom of the pot.
  5. Return the browned meat to the pot (and add carrots if desired). Cover, lower heat to low, and simmer for 45 minutes, stirring occasionally, until meat is tender and gravy has thickened.
  6. For a thicker gravy, remove the cover during the last 10-15 minutes and cook down to desired consistency. Note: Tomato paste may be omitted if a brown gravy is preferred.
  7. Serve hot over grits or rice.

Common Problems and Solutions

Q: Why is my gravy too thin?

A: Remove the lid during the last 10-15 minutes of cooking to let excess liquid evaporate. You can also make a slurry with 1 tablespoon flour and 2 tablespoons water, then stir it in and simmer for 5 more minutes.

Q: Can I make this ahead?

A: Absolutely! Grillades actually taste better the next day as the flavors have time to develop. Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat gently on the stovetop.

Q: My meat is tough - what went wrong?

A: Round steak needs the full 45 minutes of simmering to become tender. If it's still tough, continue simmering for another 15-30 minutes with the lid on, checking occasionally and adding a bit more water if needed.

Tips and Techniques

Tenderizing the round steak with a meat hammer before slicing makes a big difference in the final texture. Don’t skip browning the meat—those caramelized bits add deep flavor to the gravy.

Ingredient Substitutions

  • round steak: veal cutlets, pork chops, or chicken thighs
  • bacon fat: butter or vegetable oil
  • tomato paste: 1 can diced tomatoes, drained
  • fresh thyme: 1/2 tsp dried thyme

Equipment Needed

  • heavy-bottomed pot or Dutch oven
  • meat hammer (optional, for tenderizing)

Historical Context

Grillades (pronounced ‘GREE-ahds’) is a hallmark of Creole breakfast tables, especially during special occasions and holidays. The dish showcases the Louisiana tradition of making economical cuts of meat delicious through slow braising and bold seasoning.