That’s Gree-Awds for the yankees anybody calling it Grill-ades. Let me just begin by telling you, that I know it may not look like much, but this is one of the best things you will eat. Ever. And I order you to all make this immediately! I wish I could give out samples so you would understand how amazing this is….or that I could at least have a scratch and sniff picture so you could kind of understand my obsession. It is so good that my girlfriend Laura said she could actually smell it from outside the house when she got out of her car and when she took leftovers to work everyone actually begged to try it because it smelled so good! Grillades and Grits is as southern as fried chicken or biscuits and gravy. Grillades are, in essence, a smothered steak but with a lot more flavor and then you serve it over grits. If you are insane and don’t eat Georgia IceCream grits, you can also always serve it over mashed potatoes.
I got this recipe from my Granny a week ago and I have already made it twice! I was reminded how much I love Grillades and Grits two weeks ago when we were on a mini vacation in Savannah and had lunch at Paula Deen’s restaurant. Hers are different and while delicious…I honestly think my Granny’s recipe is much tastier and it is a whole lot cheaper! You can buy all the meat for this meal for about 4$ at the store…and it will make enough for leftovers (and you definitely want leftovers of this)!
Recipe Note: In the ingredients it says you will need 1 lb round steak, tenderized. You are more then welcome to tenderize it at home, but I find it so much easier just to take it over to the butcher and ask them to tenderize it for you. This will really help save you actual prep time and it only takes a moment for them to run it through the machine! Also, some ingredients like flour and oil are listed twice. Make sure you read through the ingredients and have enough. They are listed at different times because you need them separately throughout the stages of the recipe. So just double check you have everything before beginning! Enjoy!
1.5 lbs round steak, tenderized
1 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon kosher salt
about 1/4 cup flour for dredging
4 tablespoons vegetable oil
1/2 cup red bell, diced
1/2 cup green bell, diced
1 cup celery, diced
1 cup onion, diced
4 cloves garlic, minced
2 tablespoons vegetable oil
1/4 cup flour
3/4 cup water
1 10oz can Rotel Mild
1 tablespoon Worcestershire sauce
1 teaspoon thyme, dried (if fresh use 1/2 teaspoon)
2-4 tablespoons hot sauce (use as much or as little as you like)
salt and pepper to taste
Mix garlic powder, black pepper, and kosher salt together. Cover round steak with mixture on both sides. Dredge beef in flour. In a large dutch oven, over medium-high heat, heat 4 tablespoons vegetable oil. Then add round steak and quickly brown both sides. You are not trying to cook the steak, just brown the outside. For me it took about 15 seconds on each side to brown. Then set steaks aside in a bowl or deep plate, leaving the remaining oil and juices in the dutch oven.
Then add the red bell, green bell, celery, onion, and garlic to the dutch oven, still over medium high heat. Cook stirring occasionally until onion becomes translucent. If you need to, add just a little more vegetable oil. Once translucent, remove onion mixture with a slotted spoon and place in a bowl.
Next, it's time to make your roux for the gravy! With the dutch oven over medium high heat, add 2 tablespoons vegetable oil and 1/4 cup flour stirring constantly (A traditional rue is a 1:1 ratio of flour and oil, but because we already have oil in the vegetables we scale it back here a bit to keep the finished product from being oily). Continue stirring until you reach the desired color of a nice deep brown. Make sure to not burn your flour. If you do, just clean out the dutch oven and start again.
As soon as you have reached the desired color of your roux, slowly/carefully add 3/4 cup water without stopping stirring and then still continuing to stir, add in the can of Rotel. Once you have added the Rotel, add Worcestershire sauce, thyme and hot sauce and allow to simmer for 10 minutes. Then add back in the onion/celery/bell pepper mixture and stir to combine. Next place your steak back on top of the vegetables and gently stir. Turn your heat to low and allow to cook, stirring occasionally, for 2 to 3 hours, or until steak is so tender that it can be cut with a fork.
Serve over grits (I like cheesy grits with this, but you can do buttery grits as well) or mashed potatoes.
A Novice Chef Blog Original Recipe