Grillades & Grits

So often one thing leads to another, and so it was when I made Shrimp & Grits with a Cajun Gastrique not too long ago! My sister came to visit shortly after and while she missed the Shrimp and Grits, she proposed we make Grillades. It was a good call and we were off on yet another New Orleans inspired adventure!

New Orleans Grillades & Grits
New Orleans Grillades & Grits

I’ve never made Grillades before, only eaten them in New Orleans, but we pulled up a few recipes and proceeded. If you’ve never had Grillades, think along the lines of a Swiss steak, but thinner and more highly flavored. A little spicy and a little saucy, just like us girls when we get together. Or so we believe, lol!

New Orleans Grillades & Grits
New Orleans Grillades & Grits

We chose an Emeril Lagasse recipe and adapted it just a hair as we made it; well really as my Sis made it and I roamed in and out of the kitchen helping a bit here or there. Of course, we served it over grits. Cheesy, Baked Grits. Because we’re ‘Mercans and we love cheese in everything – where it’s supposed to go and even where it’s not! 🙂

The whole meal was excellent! I recommend you make it as soon as possible – before summer is here, for sure! Thanks, Sis, and lez bon temps roulez.

This recipe is pretty inexpensive to make – the top round is a cheaper cut (I had the butcher slice it for me) and all those veggies really added some bulk and heft to the sauce. Warm, filling, delicious comfort!

New Orleans Grillades & Grits
Grillades & Grits – here with Cheesy Baked Grits

Grillades & Grits

  • Servings: 6 - 8
  • Difficulty: intermediate
  • Print

  • 2 1/4 pounds beef top round, cut into serving size pieces, about 3/8″ thick
  • 1 tablespoon Essence or other Cajun spice
  • 2 teaspoons salt (divided)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup all-purpose flour, plus more for dusting work surface
  • 1/2 cup olive oil (divided)
  • 2 cups chopped onions
  • 1 cup chopped bell peppers
  • 1 cup chopped celery
  • 1/4 teaspoon cayenne
  • 2 cups peeled, seeded, and chopped tomatoes (may use 15 ounce can tomatoes, drained and crushed)
  • 1 tablespoon chopped garlic
  • 5 bay leaves
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 2 cups beef stock
  • 1/2 cup dry red wine
  • 2 tablespoons finely chopped parsley leaves
  • green onion, thinly sliced as a garnish, if desired

Add the beef to a large mixing bowl. Season with the Essence, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper, tossing to coat well. Add the flour and toss to coat the meat completely. Turn the meat out onto a well-floured surface and lightly pound the meat with a meat mallet. Turn the meat over and lightly pound the other sides of the meat.

Heat 1/4 cup of the oil in a large cast iron pot over medium-high heat. When the oil is hot, add the meat, in batches, if necessary and brown evenly on both sides, for 5 to 6 minutes. (Add the remaining oil to the pan, as needed between batches, waiting for the oil to heat before adding the meat.)

Add the onions, bell peppers, and celery to the oil. Season with 1/2 teaspoon of the salt and the cayenne. Continue stirring, scraping the bottom and sides of the pot to loosen any browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, stirring often and scraping the bottom and sides of the pot for 3 to 4 minutes.

Add the bay leaves, thyme, oregano, basil, stock, and wine. Return the browned meat to the pot and season with the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Bring the liquid to a simmer, cover partially, and reduce the heat to low. Cook for about 1 3/4 to 2 hours, stirring occasionally, or until the meat is very tender. Remove the bay leaves and stir in the chopped parsley. Garnish with some chopped green onions and serve immediately over grits.

from the kitchen of, slightly adapted from Emeril Lagasse


You know I’ll be bringing this to our Throwback Thursday #32 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!

Click over to our Throwback Thursday post for links to their blogs and social media, rules and more info or just click on the blue leapfrog, below, to view all the Throwback Thursday Posts or enter your own!]

I’ll also bring this to Fiesta Friday #113, co-hosted this week by Sonal @ simplyvegetarian777 and Laurie @ ten.times.tea.

New Orleans Grillades & Grits - so good, like a Swiss Steak but Spicier!