Best Steak Grillades Over Cheese Noodles Recipes

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NEW ORLEANS GRILLADES AND GRITS



New Orleans Grillades and Grits image

For a true taste of the South, enjoy these savory and fork tender meat cutlets and gravy served over creamy grits!

Provided by Kimberly Killebrew

Categories     Entree     Main Course

Time 2h15m

Number Of Ingredients 22

For the Grillades
2 lbs round steak (pounded to 1/4 inch thickness and cut into 2 inch squares)
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon Creole Seasoning
2 tablespoons extra virgin olive oil
2 medium yellow onions (diced)
2 cloves garlic (minced)
1 large red bell pepper (about 1 cup, diced)
1/2 cup celery (diced)
2 cups tomatoes (diced or 1 (14 oz) can diced tomatoes, drained)
1/3 cup all-purpose flour
5 tablespoons unsalted butter or 5 tablespoons extra virgin olive oil
3 cups beef broth
1 tablespoon red wine vinegar
3 bay leaves
1 tablespoon Creole seasoning (see below)
2 tablespoons fresh parsley (chopped)
For the Grits
1 cup stone-ground old-fashioned grits
5 cups milk
1 teaspoon salt

Steps:

  • Combine the 1/2 cup flour, salt and one teaspoon of Creole Seasoning in a shallow bowl. Dredge the pieces of beef in the flour, shaking off the excess and transfer to a large plate.
  • Heat the oil in a stainless steel skillet over medium-high heat until hot but not smoking. Place the beef in the skillet, being careful not to overcrowd, and fry on both sides until browned. Transfer the beef to a plate.
  • Saute the onions in the skillet until soft and translucent, about 5 minutes. Add the garlic and saute for another minute. Add the bell pepper and celery and saute until soft, about 5-7 minutes. Add the tomatoes and saute for another 4-5 minutes, scraping up any browned bits in the skillet. Transfer the vegetables to a bowl.
  • Melt the 5 tablespoons of butter or olive in the same skillet over medium heat. Add the 1/3 cup flour and whisk constantly until the mixture is a rich brown, about 4 minutes. Add the beef broth and red wine vinegar, whisking continually until the mixture is smooth and thickened.
  • Return the vegetables to the skillet and add the Creole Seasoning and bay leaves. Return the beef to the skillet and bring to a simmer. Reduce the heat to low, cover, and simmer for 1 1/2 hours or until the meat is very tender, stirring occasionally.Stir in the parsley and simmer for another 5 minutes. Add salt and pepper to taste. Remove the bay leaves.
  • Serve the grillades and gravy ladled over hot grits (see below).
  • For the Grits: In a 5-quart pot over medium-high heat, bring the milk and salt to a simmer, stirring regularly to prevent the milk from burning.
  • Slowly add the grits in a steady stream, whisking constantly to prevent lumps. Add the salt. Reduce the heat to low, cover, and cook for about 30 minutes, stirring occasionally until the grits are thick and tender.

SOUTHWESTERN SKIRT STEAK WITH CHEESE GRITS



Southwestern Skirt Steak with Cheese Grits image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

2 poblano chile peppers, seeded and chopped into 1-inch pieces
4 plum tomatoes, sliced 1/4 inch thick
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3/4 cup quick-cooking grits
1/2 cup shredded smoked cheddar cheese (about 2 ounces)
1 tablespoon unsalted butter
1 pound skirt steak, cut into 4 pieces
1 tablespoon chili powder
Juice of 1 lime, plus wedges for serving
1/2 cup roughly chopped fresh cilantro

Steps:

  • Preheat the oven to 425 degrees F. Toss the poblanos and tomatoes with 1 tablespoon olive oil in a large bowl; season with 1/4 teaspoon salt and a few grinds of pepper. Spread on a parchment-lined baking sheet. Roast until tender and lightly browned in spots, about 25 minutes; set aside.
  • Meanwhile, bring 3 1/2 cups salted water to a boil in a medium saucepan. Whisk in the grits, then reduce the heat to a gentle simmer; cook, whisking constantly, until thickened, 5 to 7 minutes. Whisk in the cheese, butter and 1/2 teaspoon salt until smooth. Cover and set aside.
  • Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the steak with salt, pepper and the chili powder. Add to the skillet and cook until browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board; let rest 5 minutes.
  • Toss the vegetables with the lime juice and cilantro. Slice the steak against the grain. Serve with the vegetables, grits and lime wedges.

NEW ORLEANS GRILLADES



New Orleans Grillades image

My mother-in-law used to make this but I didn't know the name of it and I didn't get the recipe before she passed away. I spent years trying to duplicate her recipe for my husband, based on his memory, and I finally realized that it was Grillades. Pronounced GREE-ahds, this is THE quintessential New Orleans brunch dish served in...

Provided by Donna Graffagnino

Categories     Beef

Time 2h30m

Number Of Ingredients 28

SEASONING INGREDIENTS
1 Tbsp salt
1/2 - 1 tsp cayenne, depending on your taste preference
1 tsp black pepper, coarsely ground
1 tsp garlic powder
1 tsp onion powder
2 tsp paprika
GRILLADES INGREDIENTS
4 lb boneless beef or veal round steak, about 1/2" thick (don't use cubed or tenderized round steak)
1/2 c all purpose flour
1/3 c vegetable oil
1 Tbsp bacon grease
2 medium onions, chopped fine or sliced thin
2 medium green or red bell peppers, chopped fine
3 stalk(s) celery, chopped fine
3 clove garlic, minced
2 c san marzano whole tomatoes, crushed with juice
2 c beef broth
1/2 c red wine
1 bay leaf
1 Tbsp worcestershire sauce, lea & perrin's
2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes (or more to taste)
salt & coarsely ground black pepper to taste
1/2 c green onions, thinly sliced
1/3 c fresh parsley, chopped
eggs

Steps:

  • 1. Don't let the list of ingredients scare you. New Orleans cooking is bold and full of different flavors. This is an easy dish, just do your prep work ahead of time and have the ingredients at hand before you start.
  • 2. In a small bowl combine the first 6 ingredients and set aside. Remove any fat from the beef or veal. Don't use cubed or pre-tenderized round, it's not the same.
  • 3. Lay meat on a cutting board and sprinkle one side liberally with the seasoning blend, then sprinkle with flour.
  • 4. Put plastic wrap on top and bottom of the meat and pound the meat until slightly flattened using a meat mallet. Flip the meat over and repeat the process with seasonings and flour. Pound to 1/8" - 1/4" thick.
  • 5. Cut meat into 3 inch squares or pieces. In a large heavy pot heat the oil over medium-high heat. Add the meat, several pieces at a time and brown evenly on both sides. As the meat cooks transfer it to a plate and set aside.
  • 6. Add about 2 tablespoons of flour to the pan, or enough to absorb remaining oil, stir until there are no lumps remaining and cook on medium-low heat until roux begins to turn the color of peanut butter.
  • 7. To the roux add the onions and cook stirring frequently until the vegetables are soft and onions are caramelized, about 10 minutes. (The roux will seize up when the onions are added, it's supposed to do this.) Add bell peppers, celery and garlic; cook another 5 minutes.
  • 8. Add the tomatoes and their liquid and reduce the heat to medium-low. Add the broth, wine, bay leaves, oregano and basil. Stir to mix and bring to a simmer uncovered.
  • 9. Add meat back to the pan, cover and cook until the meat is very tender, stirring occasionally. For Veal - cook about 45 minutes; for beef round - cook about 1 1/2 hours or until fork tender. If the liquid begins to evaporate add more both.
  • 10. Spoon over buttered or cheese grits, rice or noodles and garnish with parsley and green onions. Serve with a sunny side up egg on the side of the plate. C'est ci bon!
  • 11. *Notes: Many people use round steak for this recipe, but veal is the traditional and most delicious meat to use. Some people like to put this over cheese grits, but well salted and buttered plain grits was the original way of making this dish. It's also delicious over pasta, rice, or day-old biscuits.

STEAK AND CHEDDAR GRILLED CHEESE SANDWICHES RECIPE BY TASTY



Steak And Cheddar Grilled Cheese Sandwiches Recipe by Tasty image

This is the ultimate grilled cheese! Slices of perfectly cooked flank steak are layered between cheddar cheese and sandwiched between two slices of sourdough bread, then pan-fried in butter for a flavorful crunch! Serve with sweet and salty pickled carrots for a briny crunch.

Provided by Tikeyah Whittle

Categories     Lunch

Time 1h

Yield 2 servings

Number Of Ingredients 14

1 cup white wine vinegar
1 tablespoon kosher salt, plus more to taste
1 tablespoon whole black peppercorn
2 teaspoons red pepper flakes
4 medium carrots, cut into ½-inch (1.24 cm) wide sticks
2 cloves garlic, peeled and smashed
1 large shallot, thinly sliced
1 ¼ cups water
1 tablespoon vegetable oil
8 oz flank steak
freshly ground black pepper, to taste
2 tablespoons unsalted butter
4 slices sourdough bread
2 cups shredded sharp cheddar cheese

Steps:

  • In a medium saucepan, combine the vinegar, 1 tablespoon salt, the peppercorns, red pepper flakes, carrots, garlic, shallot, and water. Bring to a boil over high heat and cook, stirring to dissolve the salt, for 1 minute. Remove from the heat and let cool to room temperature, about 20 minutes. (If not using immediately, transfer the carrots and their brine to an airtight container and refrigerate for up to 2 weeks.)
  • Meanwhile, heat the vegetable oil in a large cast-iron skillet over high heat.
  • Season the steak with salt and pepper. Transfer to the skillet and cook, flipping halfway, until golden brown on the outside and medium-rare inside, 6-8 minutes total. Transfer to a cutting board and let rest for 10 minutes, then thinly slice against the grain.
  • Return the skillet to medium heat and add the butter. Once melted, add 2 slices of sourdough bread. Top each slice with ½ cup shredded cheddar, and cook, undisturbed, until the bread is golden brown and toasted on the bottom and the cheese begins to melt, about 3 minutes. Divide the sliced steak between each slice of bread in the skillet, then top each with ½ cup of the remaining cheese and another slice of bread. Flip the sandwiches, cover the pan with a lid, and cook until the cheese has fully melted and the other side of the bread is golden brown and toasted, 2-3 minutes more.
  • Transfer the sandwiches to a cutting board and wrap each in foil. Serve with the pickled carrots alongside.
  • Enjoy!

Nutrition Facts : Calories 1088 calories, Carbohydrate 48 grams, Fat 68 grams, Fiber 6 grams, Protein 66 grams, Sugar 8 grams

GRILLED BEEF STEAKS



Grilled Beef Steaks image

Enjoy these grilled beef steaks sprinkled with salt and pepper that's ready in just 20 minutes - perfect for a dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 3

4 beef steaks, about 3/4 inch thick (porterhouse, rib eye, sirloin or T-bone steaks) or about 1 inch thick (tenderloin steaks)
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Prepare the coals or a gas grill for direct heat. Heat to medium heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill.
  • Cut outer edge of fat on steaks (except tenderloin steaks) diagonally at 1-inch intervals with a sharp knife. Do not cut into the meat because it will allow the juices to cook out and the beef will become dry.
  • Place the beef on the grill rack over medium heat. Cover the grill; cook 6 to 8 minutes for rib eye, 10 to 12 minutes for porterhouse and T-bone or 13 to 15 minutes for sirloin and tenderloin, turning beef once halfway through cooking, until an instant-read meat thermometer inserted in center of thickest part reads 145°F for medium-rare or 160°F for medium doneness. Sprinkle with salt and pepper.

Nutrition Facts : Calories 210, Carbohydrate 0 g, Cholesterol 60 mg, Fiber 0 g, Protein 31 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 0 g, TransFat 0 g

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