Grillades and Grits Recipe


Preparation Time10 MinDifficulty LevelMedium
Health IndexAverageCuisine
Main Ingredient


 Beef steaks24 Ounce (4 In Number, 6 Ounce Each)
 Salt1⁄2 Teaspoon
 Ground black pepper1⁄4 Teaspoon
 Vegetable oil3 Teaspoon
 Onion1 Medium, chopped
 Green pepper1 , chopped
 Stalk celery1 , chopped
 Garlic2 Clove (10 gm), finely chopped
 Canned tomatoes puree16 Ounce (1 Can)
 Beef broth1 Cup (16 tbs)
 Worcestershire sauce1 Teaspoon
 Bay leaves2
 Red wine vinegar1 Tablespoon
 Cooked hominy grits1 Cup (16 tbs) (Old Fashioned / Quick)

Nutrition Facts

Serving size: Complete recipe

Calories 1598 Calories from Fat 527

% Daily Value*

Total Fat 59 g90.4%

Saturated Fat 16.1 g80.4%

Trans Fat 1.3 g

Cholesterol 402.3 mg134.1%

Sodium 2906.4 mg121.1%

Total Carbohydrates 102 g34%

Dietary Fiber 19.2 g77%

Sugars 43.4 g

Protein 163 g326.4%

Vitamin A 91.7% Vitamin C 311.2%

Calcium 16.7% Iron 158.6%

*Based on a 2000 Calorie diet


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.