Grillades and grits are a Louisiana brunch tradition. If you have not tried them, you
are in for a treat. The Garlic Cheese Grits are fabulous with grillades, but can also be
served as a side dish for any meat, poultry or seafood for breakfast or dinner.
3/4 pound lean, boneless flank steak
3/4 teaspoon garlic powder
3/4 teaspoon poultry seasoning
1 tablespoon cracked black pepper
1 teaspoon kosher salt
4 tablespoons all-purpose flour, browned
Vegetable cooking spray
1 cup onion, chopped
1/2 cup green bell pepper, chopped
1 (14.6 ounce) can low-sodium beef broth
1 (14.6 ounce) can crushed tomatoes
2 bay leaves
2 cups Garlic Cheese Grits
Garlic Cheese Grits
1 cup yellow grits
3 3/4 cups water
1/4 teaspoon salt
1 teaspoon cracked black pepper
2 tablespoons garlic, minced
3/4 cup sharp Cheddar cheese, grated
Grillades: Combine the pepper, salt, flour, poultry seasoning and garlic powder.
Cut the steak into cubes and pound to 1/2-inch in thickness to tenderize. Rub seasonings
Heat a large roasting pan or Dutch oven; spray with vegetable cooking spray.
Brown the meat on all sides.
Remove meat from pan and hold.
Add the onions and bell pepper to the pan and sauté 2 minutes.
Return the meat to the pan. Then, while stirring, add the beef broth, crushed
tomatoes, and bay leaf. Cook for 40 minutes, or until sauce has thickened to a rich
consistency and meat is tender.
Serve over Garlic Cheese Grits or plain grits.
Garlic Cheese Grits: Combine the grits, garlic, water and salt in a medium saucepan. Bring to a boil, stirring constantly to prevent clumps. Cook for 10 minutes.
Fold in the pepper and cheese. Place in a baking pan uncovered and bake at 325
degrees F for 25 minutes.
Allow to sit 15 minutes before serving.
Yield: 6 servings
Nutritional analysis per serving of Grillades: 333 calories, 7 grams total
fat, 18 percent calories from fat, 29 milligrams cholesterol and 560 milligrams
Nutritional analysis per serving of Garlic Cheese Grits: 158 calories, 5
grams total fat, 29 percent calories from fat, 15 milligrams cholesterol and 182
Recipe credit: Pennington Biomedical Research Center, Louisiana State University - Baton Rouge,