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Grillades and grits
Grillades are great for brunch or for any meal. Oh, and it's pronounced "gree-yahds".
Tomatoes are used in the New Orleans version of this dish. You can leave them out for a more country-style version.

2 lbs round steak
cajun seasoning
4 tbs olive oil
flour for dredging (about 1 cup)
2 tbs flour for roux (or 3 tbs ready-made roux from a jar)
1 shallot or onion, diced
1 tbs minced garlic
1 cup chopped roma tomatoes (optional)
1 1/2 cup chicken (or beef) stock (more if you want more gravy)
1 tbs chopped fresh parsley
1 tbs chopped green onion
Hot sauce to taste

Grits (make according to package directions, add butter and shredded cheese)

If the meat isn't already in 2-3 inch round, 1/2 inch slices, cut it.  Pound meat well between sheets of plastic wrap until well tenderized.  Sprinkle with cajun seasoning. Dredge in flour, shaking off excess.
Heat 2 tbs oil in a large skillet and brown meat on both sides. Remove meat so you can make a roux.
Add 2 tbs oil and 2 tbs flour to skillet and make a roux over low-medium heat, being careful not to burn. You can use 3 tbs ready-made roux from a jar if you prefer. Just make sure it gets nice and chocolately-brown.
When roux is done, add shallots and tomatoes. Slowly stir in chicken stock, incorporating well to get rid of lumps.
Add parsley, green onion and hot sauce. Put meat back into skillet. Simmer for another 45 minutes, stirring often and basting meat with gravy.

Make grits according to package directions, adding butter and cheese when done. I liked a cheddar/jack blend.

Remove meat from skillet and cut into smaller pieces, if desired. Stir it into the gravy and then serve over cheese grits.