Grillades and Grits Recipe
Summary
Preparation Time10 MinDifficulty LevelMedium
Ingredients
| 4 beef minute steaks (6 ounces each) | ||
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Vegetable oil | 3 Teaspoon | |
| Onion | 1 Medium, chopped | |
| Green pepper | 1 , chopped | |
| Stalk celery | 1 , chopped | |
| Garlic | 2 Clove (5gm), finely chopped | |
| Tomatoes | 1 Can (10oz) | |
| Beef broth | 1 Cup (16 tbs) | |
| Worcestershire sauce | 1 Teaspoon | |
| Bay leaves | 2 | |
| Red wine vinegar | 1 Tablespoon | |
| Hot cooked old-fashioned or quick hominy grits | ||
Directions
1. Sprinkle beef with salt and black pepper. In nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high heat until very hot. Add steaks and cook until browned, about 2 minutes per side, transferring steaks to plate as they are browned.
2. Add remaining 2 teaspoons oil to skillet; reduce heat to medium. Add onion; cook, stirring, 5 minutes. Add green pepper, celery, and garlic; cook, stirring, 3 minutes. Add tomatoes with their puree, breaking them up with side of spoon. Stir in broth, Worcestershire, and bay leaves. Increase heat to high; heat to boiling.
3. Return steaks to skillet; reduce heat. Cover and simmer 40 minutes. Transfer steaks to platter; keep warm. Increase heat to high; stir in vinegar and heat to boiling. Boil until sauce has thickened, about 5 minutes. Discard bay leaves. To serve, spoon sauce over steaks and pass grits separately.
2. Add remaining 2 teaspoons oil to skillet; reduce heat to medium. Add onion; cook, stirring, 5 minutes. Add green pepper, celery, and garlic; cook, stirring, 3 minutes. Add tomatoes with their puree, breaking them up with side of spoon. Stir in broth, Worcestershire, and bay leaves. Increase heat to high; heat to boiling.
3. Return steaks to skillet; reduce heat. Cover and simmer 40 minutes. Transfer steaks to platter; keep warm. Increase heat to high; stir in vinegar and heat to boiling. Boil until sauce has thickened, about 5 minutes. Discard bay leaves. To serve, spoon sauce over steaks and pass grits separately.
Chef
