Grillades and Grits

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My Grillades and Grits will transport you right to a Jazz brunch in New Orleans. Slow-braised beef in gravy over creamy cheese grits. This recipe is great for breakfast, brunch, or dinner.

Grillades and Grits

Growing up in New Orleans was a blessing! The culture is unmatched because there truly isn’t another place on earth like my city. The food, music, art, and language are unique, and I love them.

Creole cooking combines Native American, West African, French, Spanish, German, English, and Spanish. The Cajun cooking is Acadian French (country). You get incredible creations like grillades and grit when you blend these cultures.

If you attend a traditional Louisiana brunch, you will see New Orleans grillades and grits on the menu. Smothered beef cooked low and slow in a tomato gravy, seasoned to perfection over a plate of creamy grits. It’s heaven in every single bite!

I will show you how to make the best grillades and grits ever! All I need you to do is trust me and follow my recipe to the T.

Grillades and Grits on a plate

What are grillades and grits?

Grillades and grits originated in New Orleans, Louisiana, and are very popular in locals’ homes and restaurants. Grillades are small thin slices of beef or pork that are browned and then smothered in a tomato based gravy, trinity, seasoned with Creole seasoning, and cooked low and slow.

Traditionally grillades were made with 7steak, a piece that was the butcher’s filet mignon. The 7steak was cut off the 7th bone from the chuck. It was thin, meaty, and tough enough for braising, which is perfect for Creole cooking. Grillades are always served with grits.

The first recipe for grillades and grits was posted in 1885 but has been a part of New Orleans for centuries. Grillades are served during Mardi Gras (Fat Tuesday), Christmas, or any time of the day you need a hearty meal.

The Carolinas have shrimp and grits, but we New Orleanians have grillades and grits.

Key Ingredients

Before you start whipping up these grillades and grits, look at this list of ingredients to make sure you have everything you need for some delicious grillades and grits.

Chuck Roast

Finding 7 steaks has become challenging as the years go on, but that doesn’t stop us. Using thin slices of chuck roast does the job.

Cajun Seasoning

My favorite Cajun seasoning is Savory seasoning. This low-sodium Cajun seasoning has all the flavors of New Orleans without the high amount of sodium, like traditional cajun blends.

Tomatoes

I prefer to use fresh tomatoes when they’re in season during the summer, but I resort to canned diced tomatoes for the rest of the year.

Beef Broth

Low-sodium beef broth is all you need.

Grits

Only use regular grits; stone ground grits are ideal, but never instant grits. It does not matter if you use white grits or yellow grits.

Grillades and Grits Ingredients

How to make grillades and grits?

The key to good food preparation is the technique, patience, and self-assurance. That is how I’ll show you how to prepare my grillades and grits dish.

Grillades

Fill a 5-quart pot or Dutch oven with oil over medium heat; season flour with 2 teaspoons of Cajun seasoning. Season each steak evenly on both sides with the remaining seasoning.

Then dredge steaks in seasoned flour, shaking off any excess flour. Then fry in hot oil for 1 minute, until brown. Fry in batches and set aside. If a pinch of flour sizzles when added to the oil, it’s hot and ready. Reduce your heat to medium-low if the steaks start to burn.

Add onions, bell peppers, and celery in the same pot, and cook for 3 minutes. Add kosher salt, garlic, bay leaves, thyme, and oregano, and stir until fragrant. Add tomatoes, worcestershire sauce, beef broth, and steaks, and bring to a boil.

Cover and reduce to low heat; cook for 45 minutes to 1 hour until steaks are fork tender. (A fork should cut the steaks like butter.) Stirring occasionally to keep steaks from sticking to the bottom of the pot.

Cheese Grits

In a medium pot, bring water, half-and-half, kosher salt, and butter to a boil. Whisk in grits, lower heat, cover, and cook for 10 minutes until grits have thickened. Whisk occasionally to remove any lumps.

Stir in cheddar until melted. Serve grits on a plate, then mound grillades and 1 heaping spoonful of sauce on top, garnish with green onions and hot sauce.

Grillades and Grits on a plate

Pro Recipe Tips & Tricks

Here are the best practices, techniques, substitutes, and flavor builders you’ll need to replicate my grillades and grits just like a New Orleanian.

  • Ask your butcher to slice your chuck steak 1/4 inch thin. This should give you between 12-16 slices.
  • You can substitute chicken stock for beef stock. 
  • The key to cooking creamy grits is to stir them in as the water is boiling.
  • For extra creamy grits, use heavy cream.
  • Feel free to use parmesan or goat cheese instead of cheddar cheese.
  • Make the dish gluten-free by using gluten-free flour instead of all-purpose flour.
  • You can use an oil of your choice to fry in, canola, peanut, vegetable, or avocado oil.
  • If you use another Cajun seasoning, do not add kosher salt. Savory Cajun Seasoning low-sodium.
  • Grillades are excellent the day after.
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close up Grillades and Grits on a plate

FAQs

Here are the top questions readers have about making grillades and grits.

What are grillades made of?

Grillades are made of beef or pork, onions, celery, bell pepper, Creole seasoning, tomatoes, and beef stock.

Grillades and Grits on a plate

Where did grillades originate?

Grillades originated in New Orleans, LA.

What are grits in New Orleans?

Grits New Orleans references one of the classic Creole dishes called grillades and grits.

What is grits made of?

Grits are made of corn that has been grounded into a coarse or fine texture.

How do you say grillades?

You pronounce grillades [GREE-ahds].

What are the best grits to buy?

The best grits to buy are stone ground grits; the least processed on the market. Other grits on the market are polenta, old-fashioned grits, and instant grits. Grits are sold in either yellow or white.

Can I use cornmeal to make grits?

Although the two are similar, cornmeal has a finer texture than instant grits. If you try to prepare cornmeal the way you do grits, you will end up with another popular southern dish called corn mush.

What to serve with grillades and grits?

There are several things you could serve with grillades to keep it simple. I recommend buttermilk biscuits or garlic chive biscuits to sop up the gravy and southern sweet tea.Serving eggs on the side is common. If you want to take it up a notch, serve a poached egg over the top or with cheese omelettes. Also, a great way to end a New Orleanian themed brunch would be with banana fosters or beignets.

How to store leftover grillades and grits?

Grillades are excellent the next day. They will remain fresh for 7 days in an airtight container in the fridge.

Keep them in a freezer-safe container and freeze them for 1 month.Reheat them in a pot over medium heat until hot.

Grits will remain fresh for 4 days in an airtight container in the fridge.

Reheat grits in a pot with 2 tablespoons of water or stock until hot and smooth.

grillades and grits on fork

More New Orleans Recipes

If you enjoy the flavors and scents of New Orleans, you’re gonna want to check these recipes out.

grillades and grits on a plate

Latest Recipe Video:

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Before You Begin

Here are my steps for getting organized and moving fast in the kitchen.

Step 1: Get all ingredients for the grillades and grits on the counter.

Step 2: Measure all of the ingredients and put them in separate bowls.

Step 3: Get ready to have the best grillades and grits ever!

I hope you give my grillades and grits recipe a try so you can have a taste of New Orleans in your home, wherever you are in the world. When you do make this recipe, don’t forget to drop a comment and leave a star rating for me! I’d love to see how they turned out for you!

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grillades and grits on fork

Grillades and Grits

Kenneth Temple
My Grillades and Grits will transport you right to a Jazz brunch in New Orleans. Slow-braised beef in gravy over creamy cheese grits. This recipe is great for breakfast, brunch, or dinner.
5 from 2 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Breakfast, Brunch, Main Course
Cuisine Cajun, Creole
Servings 8 persons
Calories 588 kcal

Ingredients
  

Grillades:

  • ½ cup oil
  • 1 lb. chuck roast cut ¼ inch thin
  • 2 tablespoons Savory Cajun Seasoning divided
  • 1 cup unbleached all-purpose flour
  • 1 medium onion chopped
  • 1 bell pepper chopped
  • 3 stalks celery chopped
  • 2 teaspoons kosher salt * see note
  • 6 garlic cloves chopped fine
  • 2 bay leaves
  • 1 teaspoon dry thyme
  • 1 teaspoon dry oregano
  • 1 15 oz. can diced tomatoes
  • 1 tablespoon worcestershire sauce
  • 3 cups low sodium beef stock

Cheddar Cheese Grits:

  • 2 cups water
  • 2 cups half-and-half
  • 4 tablespoons unsalted butter
  • 1 ½ teaspoons kosher salt
  • 1 cup stone ground grits no instant grits
  • 1 cup shredded sharp cheddar cheese
  • 1 bunch green onions chopped

Instructions
 

Grillades:

  • Fill a 5-quart pot or Dutch oven, heat oil over medium heat. Season flour with 2 teaspoons of Cajun seasoning. Season each steak evenly on both sides with the remaining seasoning.
  • Then dredge steaks in flour, shaking off any excess flour. Then fry in hot oil for 1 minute, until brown. Fry in batches and set aside. If a pinch of flour sizzles when added to the oil it’s hot and ready. Reduce your heat to medium-low if the steaks start to burn.
  • Add onions, bell pepper, and celery in the same pot, and cook for 3 minutes. Add kosher salt, garlic, bay leaves, thyme, and oregano, stir until fragrant. Add tomatoes, worcestershire sauce, beef stock, and steaks and bring to a boil. Cover and reduce to low heat; cook for 45 minutes to 1 hour until steaks are fork tender. (A fork should cut the steaks like butter.) Stir occasionally to keep steaks from sticking to the bottom of the pot.

Cheese Grits:

  • In a medium pot, bring water, half-and-half, kosher salt, and butter to a boil. Whisk in grits, lower heat, cover, and cook for 10 minutes until grits have thickened. Whisk occasionally to remove any lumps.
  • Stir in cheddar cheese until melted. Serve grits on a plate, then mound grillades and 1 heaping spoonful of sauce on top, garnish with green onions and hot sauce.

Notes

Pro Recipe Tips & Tricks
Here are the best practices, techniques, substitutes, and flavor builders you’ll need to replicate my grillades and grits just like a New Orleanian.
  • Ask your butcher to slice your chuck steak 1/4 inch thin. This should give you between 12-16 slices.
  • You can substitute chicken stock for beef stock.
  • The key to cooking creamy grits is to stir them in as the water is boiling.
  • For extra creamy grits, use heavy cream.
  • Feel free to use parmesan or goat cheese instead of cheddar cheese.
  • Make the dish gluten-free by using gluten-free flour instead of all-purpose flour.
  • You want to use a oil you would fry in, canola, peanut, vegetable, or avocado oil.
  • If you use another Cajun seasoning, do not add the kosher salt. Savory Cajun Seasoning low-sodium.
  • Grillades are excellent the day after.
Storage:
Grillades are excellent the next day. They will remain fresh for 7 days in an airtight container in the fridge. Keep them in a freezer-safe container and freeze them for 1 month.
Reheat them in a pot over medium heat until hot.
Grits will remain fresh for 4 days in an airtight container in the fridge.
Reheat grits in a pot with 2 tablespoons of water or stock until hot and smooth.

Nutrition

Calories: 588kcalCarbohydrates: 39gProtein: 22gFat: 39gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 89mgSodium: 1494mgPotassium: 621mgFiber: 3gSugar: 6gVitamin A: 2169IUVitamin C: 23mgCalcium: 228mgIron: 4mg
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