THE BEST GRILLADES AND GRITS RECIPE

The BEST Grillades and Grits Recipe image

Provided by @MakeItYours

Number Of Ingredients 17

1 lb round steak
1 tsp seasoned salt (plus more to taste)
1/2 tsp black pepper (plus more to taste)
6 tbsp all purpose flour (divided)
6 tbsp vegetable or canola oil (separated)
1 large onion (chopped)
1 bell pepper (chopped)
4 garlic loves (minced)
2 cups chicken stock
1 cup chopped tomatoes
2 tsp Worcheshire sauce
1 1/2 tsp hot sauce (use less if you can't handle too much spice)
1 tsp tomato paste
1/2 tsp cajun seasoning (use up to 1 tsp/ taste until it reaches your preference)
pinch a thyme
Southern Grits (Find The Recipe HERE)
Chopped parsley (for garnish)

Steps:

Cut round steak into medallions or strips.
Mix 1 tsp of seasoned salt, ½ tsp of pepper and 4 tbsp of flour together. Dredge beef strips in flour.
In a heavy skillet, heat oil over medium high and brown meat until golden brown then set aside to drain on paper towels. In the same skillet, add onions and bell peppers and cook until tender making sure to scrape up all of the bits cooked before in the skillet.
Then add garlic for 30 seconds then remove all of the vegetables from the skillet and place to the side.
Add remaining 2 tablespoons of oil to pan. Add remaining 2 tablespoons of flour to drippings in the pan and brown until a medium brown colored roux is developed. Whisk in chicken stock, tomatoes, worcheshire sauce, hot sauce, tomato paste, hot sauce, cajun seasoning and thyme.
Bring to a boil then lower heat to medium low and add back in meat and vegetables, cover and cook for 45 minutes or until meat is tender, checking periodically to make sure nothing sticks to the bottom of the skillet. Lower heat if necessary. It could take longer.
Serve over my Southern grits and sprinkle with chopped parsley.