• Tommy Centola

Grillades and Grits from Rima and Richard Collin

Updated: Jan 4

This classic dish is traditionally served for breakfast or brunch, but it also makes a great entreé. The steak is smothered then served on grits to soak up the rich natural gravy.

1 1/4 to 1 3/4 lb. round of Veal or Beef

2 teaspoons Salt

1 teaspoon freshly ground Black Pepper

1/8 teaspoon Cayenne

1 tablespoon finely minced Garlic

2 tablespoons Flour

1 1/2 tablespoon Lard

1 cup chopped Oniion

1 large ripe Creole (beefsteak, Jersey) tomato, coarsely chopped

1 cup water, more if necessary

2 1/2 to 3 cups cooked Grits

Trim all the fat off the meat and remove any bones. Cut into pieces about 2 inches square and pound out with a mallet to about 4 inches square. Rub the salt, black pepper, cayenne, and garlic into the pieces of meat on both sides, then rub in th flour.

In a large heavy skillet or satué pan, melt the lard over medium heat and brown the grillades well on both sides. Lower the heat and add the onion, tomato, and water. Bring to a simmer, cover loosely, and cook over low heat for about 30 minutes, uncovering to turn the meat over every 10 minutes. A rich brown gravy will form during cooking; if it appears too thick, add water a little bit at a time.

When meat is cooked, remove it to a heated paltter and place in a preheated 200 degree oven to keep warm. Prepare the grits according to package idrectios. Just befor serving reheat the gravy in the skillet, then pour it over both the meat and the grits.

Enjoy!!!

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