GRITS AND GRILLADES RECIPES

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GRITS AND GRILLADES RECIPE | MYRECIPES



Grits and Grillades Recipe | MyRecipes image

The Twist: Lean round steak browns in a reduced amount of oil, then simmers to fork-tender perfection in a slow cooker.

Provided by MyRecipes

Total Time 3 hours 30 minutes

Yield Makes 6 servings

Number Of Ingredients 8

1?½ pounds top round steak (1/2 inch thick), trimmed
3 tablespoons all-purpose flour
2 teaspoons Creole seasoning
2 tablespoons vegetable oil
1 (14 1/2-oz.) can fire-roasted diced tomatoes
1 (10-oz.) package frozen diced onion, red and green bell pepper, and celery, thawed
3 garlic cloves, pressed
Asiago Cheese Grits

Steps:

  • Place steak between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a rolling pin or flat side of a meat mallet; cut into 2-inch squares.
  • Combine flour and Creole seasoning in a large zip-top plastic freezer bag. Add steak; seal bag, and shake to coat.
  • Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add half of steak, and cook 2 to 3 minutes on each side or until browned; transfer steak to a 4- or 5-qt. lightly greased slow cooker. Repeat procedure with remaining oil and steak. Add tomatoes and next 2 ingredients to slow cooker, and stir.
  • Cover and cook on HIGH 3 hours or until steak is tender. Meanwhile, prepare Asiago Cheese Grits. Serve steak mixture over grits.

GRITS AND GRILLADES RECIPE | MYRECIPES



Grits and Grillades Recipe | MyRecipes image

The Twist: Lean round steak browns in a reduced amount of oil, then simmers to fork-tender perfection in a slow cooker.

Provided by MyRecipes

Total Time 3 hours 30 minutes

Yield Makes 6 servings

Number Of Ingredients 8

1?½ pounds top round steak (1/2 inch thick), trimmed
3 tablespoons all-purpose flour
2 teaspoons Creole seasoning
2 tablespoons vegetable oil
1 (14 1/2-oz.) can fire-roasted diced tomatoes
1 (10-oz.) package frozen diced onion, red and green bell pepper, and celery, thawed
3 garlic cloves, pressed
Asiago Cheese Grits

Steps:

  • Place steak between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a rolling pin or flat side of a meat mallet; cut into 2-inch squares.
  • Combine flour and Creole seasoning in a large zip-top plastic freezer bag. Add steak; seal bag, and shake to coat.
  • Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add half of steak, and cook 2 to 3 minutes on each side or until browned; transfer steak to a 4- or 5-qt. lightly greased slow cooker. Repeat procedure with remaining oil and steak. Add tomatoes and next 2 ingredients to slow cooker, and stir.
  • Cover and cook on HIGH 3 hours or until steak is tender. Meanwhile, prepare Asiago Cheese Grits. Serve steak mixture over grits.

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A staple in New Orleans kitchens, grits and grillades combines creamy grits with top round steak cooked in a rich tomato gravy. Add some Gruyére cheese and you’ve got yourself a filling, stick-to-your-ribs meal that will have you wondering where this has been all your life. 


From mealthy.com
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Total Time 1 hours 20 minutes
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