Grillades

This is one of my Grillades recipes (pronounced GREE-yahds). I posted this one as I use a cornstarch thickener and not a roux, But if you want, by all means make a roux in a small sauce pan.

2 lbs. round steak

2 teaspoons kosher salt

1/4 teaspoon cayenne pepper

1/2 Cup flour seasoned

2 Tablespoons creole seasoning

3 Tablespoons vegetable oil

3 Tablespoons unsalted butter

2 Medium onions, Julienned

1 red bell pepper, Julienned

2 Ribs celery, Julienned

3 cloves garlic, Chopped

2 Cups beef stock

3 Tbsp. Worcestershire sauce

2 Cups tomatoes, Chopped

2 fresh bay leaves

1 Tablespoons red wine vinegar shopping list

Crystal hot sauce to taste

1 Tablespoon corn Starch (whisked together with 1 Tablespoon water)

1/4 cup flat leaf parsley, chopped

1/2 cup green onions, thinly sliced on the bias

salt & pepper to taste

Pound the Round Steak on both sides to about ½ inch thickness, then cut into 4 inch squares. Season the grillades with the salt & cayenne pepper. Combine the flour and Creole Seasoning, dip the Grillades one at a time into the seasoned flour and shake off any excess.

 In a cast iron Dutch oven, heat the vegetable oil over medium heat until very hot, but not smoking. Brown the Grillades well on both sides without burning. Transfer the Grillades to a plate. Drain off the vegetable oil and melt the butter over medium heat.

Add the Onions, Bell Pepper, Celery, and Garlic and, stirring frequently, cook until the vegetables are soft but not brown. Stir in the Beef Stock, Worcestershire, Tomatoes, and Bay Leaves; bring the mixture to a boil. Reduce the heat to medium-low. Return the Grillades and the accumulated juice from the plate back to the pot. Submerge the Grillades in the sauce and simmer for about 1 ½ hours or until they're very tender.

 When the Grillades are tender remove them to a plate and bring the sauce to a boil. Add the corn starch mixture and whisk until the sauce is slightly thickened. Stir in the parsley, 1/4 cup of the green onions, red wine vinegar, hot sauce, and salt & pepper. Mound Grits on 4 heated plates and divide the steaks on top Grits. Pour the sauce over the Grillades & Grits, top with the remaining Green Onions and serve immediately. This can also be served with rice.