Creole Grillades
Tender beef round steak, slow-simmered in a rich Creole-style tomato gravy with the classic holy trinity of onions, bell peppers, and celery. A New Orleans brunch staple, traditionally served over creamy grits.
For 4 servings
6 steps. 120 minutes total.
- 1
Step 1
- a.Prepare the Beef
- b.Place the beef round steaks between two sheets of plastic wrap or parchment paper.
- c.Using a meat mallet, pound the steaks to an even thickness of about 1/4 inch. This is crucial for tenderness.
- d.Cut the pounded steaks into serving-sized pieces, roughly 3-4 inches wide.
- e.In a shallow dish, combine 1/4 cup of the all-purpose flour, 1 tablespoon of Creole seasoning, and the black pepper.
- f.Dredge each piece of beef in the seasoned flour, ensuring it's lightly coated on all sides. Shake off any excess and set aside on a plate.
- 2
Step 2
- a.Brown the Beef
- b.Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
- c.Working in batches to avoid overcrowding the pan, carefully place the beef pieces in the hot oil. Brown for 2-3 minutes per side until a deep, dark crust forms.
- d.Remove the browned beef from the pot and set aside. Do not clean the pot.
- 3
Step 3
- a.Sauté the Holy Trinity
- b.Reduce the heat to medium. If the pot is dry, add another splash of oil. Add the chopped onion, bell pepper, and celery (the 'holy trinity').
- c.Sauté for 6-8 minutes, stirring occasionally and scraping the browned bits (fond) from the bottom of the pot with a wooden spoon.
- d.Cook until the vegetables are soft and the onions are translucent. Add the minced garlic and cook for 1 more minute until fragrant.
- 4
Step 4
- a.Build the Gravy
- b.Sprinkle the remaining 1/4 cup of flour over the cooked vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste and form a paste.
- c.Gradually pour in about one cup of the beef stock, whisking continuously to create a smooth, lump-free base.
- d.Once smooth, stir in the rest of the beef stock, the undrained diced tomatoes, the remaining 1/2 tablespoon of Creole seasoning, dried thyme, bay leaf, and cayenne pepper.
- e.Bring the mixture to a gentle simmer, stirring to combine all ingredients.
- 5
Step 5
- a.Simmer the Grillades
- b.Return the browned beef and any accumulated juices back to the pot, submerging the pieces in the gravy.
- c.Reduce the heat to its lowest setting, cover the pot, and let it simmer for at least 1.5 hours, and up to 2 hours.
- d.The goal is incredibly tender beef. Check after 90 minutes; it should be easily pierced with a fork. Stir occasionally to prevent sticking.
- 6
Step 6
- a.Finish and Serve
- b.Once the beef is fork-tender, remove the pot from the heat. Discard the bay leaf.
- c.Skim any excess fat from the surface of the gravy if desired.
- d.Taste the gravy and adjust seasoning. Add salt as needed, keeping in mind the saltiness of your Creole seasoning.
- e.Serve the grillades and gravy hot over a bed of creamy grits, garnished with fresh parsley.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pounding the beef is a non-negotiable step; it tenderizes the tough cut of meat and helps it cook evenly.
- 2Don't skip browning the beef. This step, called the Maillard reaction, builds a deep, savory flavor foundation for the entire dish.
- 3Low and slow is the key. Rushing the simmering process will result in tough meat. Be patient!
- 4Creole seasonings vary in salt content. Always taste the gravy at the end before adding any extra salt.
- 5Grillades taste even better the next day as the flavors meld. It's a perfect make-ahead dish for a special brunch.
- 6If your gravy is too thin at the end, remove the beef and simmer the gravy uncovered for 10-15 minutes to reduce and thicken.
Adapt it for your goals.
Meat
For a more traditional and tender result, substitute the beef round steak with veal round steak (veal grillades).
VegetableVegetable
Add 8 ounces of sliced cremini mushrooms along with the holy trinity for an earthier flavor.
Spice LevelSpice Level
For extra heat, add a finely minced jalapeño or serrano pepper with the garlic, or increase the amount of cayenne pepper.
LiquidLiquid
Replace 1/2 cup of the beef stock with a dry red wine like Cabernet Sauvignon. Add it to the pot after the vegetables have cooked to deglaze, and let it reduce by half before adding the stock.
Why this is on our healthy list.
Excellent Source of Protein
The beef provides high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in Lycopene
Cooked tomatoes are a fantastic source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases.
Provides Essential Vitamins
The 'holy trinity' of onion, bell pepper, and celery offers a good source of vitamins like Vitamin C and Vitamin A, which support immune function and vision.
Frequently asked questions
A single serving of Creole Grillades (without grits) contains approximately 450-550 calories. The final count depends on the fat content of the beef and the amount of oil used.