NEW ORLEANS GRILLADES AND GRITS
For a true taste of the South, enjoy these savory and fork tender meat cutlets and gravy served over creamy grits!
Provided by Kimberly Killebrew
Categories Entree Main Course
Time 2h15m
Number Of Ingredients 22
Steps:
- Combine the 1/2 cup flour, salt and one teaspoon of Creole Seasoning in a shallow bowl. Dredge the pieces of beef in the flour, shaking off the excess and transfer to a large plate.
- Heat the oil in a stainless steel skillet over medium-high heat until hot but not smoking. Place the beef in the skillet, being careful not to overcrowd, and fry on both sides until browned. Transfer the beef to a plate.
- Saute the onions in the skillet until soft and translucent, about 5 minutes. Add the garlic and saute for another minute. Add the bell pepper and celery and saute until soft, about 5-7 minutes. Add the tomatoes and saute for another 4-5 minutes, scraping up any browned bits in the skillet. Transfer the vegetables to a bowl.
- Melt the 5 tablespoons of butter or olive in the same skillet over medium heat. Add the 1/3 cup flour and whisk constantly until the mixture is a rich brown, about 4 minutes. Add the beef broth and red wine vinegar, whisking continually until the mixture is smooth and thickened.
- Return the vegetables to the skillet and add the Creole Seasoning and bay leaves. Return the beef to the skillet and bring to a simmer. Reduce the heat to low, cover, and simmer for 1 1/2 hours or until the meat is very tender, stirring occasionally.Stir in the parsley and simmer for another 5 minutes. Add salt and pepper to taste. Remove the bay leaves.
- Serve the grillades and gravy ladled over hot grits (see below).
- For the Grits: In a 5-quart pot over medium-high heat, bring the milk and salt to a simmer, stirring regularly to prevent the milk from burning.
- Slowly add the grits in a steady stream, whisking constantly to prevent lumps. Add the salt. Reduce the heat to low, cover, and cook for about 30 minutes, stirring occasionally until the grits are thick and tender.
STEAK CREOLE WITH CHEESE GRITS
This is a truly decadent dish! It has a wonderful flavor that isn't overly spicy, so everyone can enjoy it. The flavors all meld together to make a wonderful explosion for your taste buds! Everyone loves this and asks for the recipe. Don't let the lengthy ingredient list scare you...this makes the meat and a side dish!
Provided by breezermom
Categories Steak
Time 3h
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- Dredge the steak in the flour, shaking off any excess, and sprinkle with 1/2 teaspoon of the salt and 1/8 tsp black pepper. Heat the oil for 1 minute in a 3 quart flameproof casserole or a dutch oven over moderately high heat. Add the steak and brown for 6 to 7 minutes on each side. Remove the steak and set aside.
- Preheat the oven to 350 degrees. Add the onion, celery, green peppers, and 1/2 tsp salt and 1/8 tsp pepper to the casserole, and cook over moderate heat, stirring occasionally for 5 minutes. Stir in the garlic, beef stock, tomato sauce, sugar, basil, thyme, oregano, bay leaf, and red pepper. Bring to a boil. Return the steak to the pan and spoon some of the vegetable mixture over it. Cover, transfer to the oven, and bake until tender 1 1/2 to 2 hours.
- After the meat has been in the oven for about 1 hour, bring the water to a boil in a medium size saucepan over moderately high heat. Add 1/4 tsp salt and grits, reduce the heat to low, and simmer, stirring constantly until thickened, about 15 minutes. Remove from the heat, beat in the butter, cheese, and egg, and let cool for 15 minutes.
- Raise the oven temperature to 400 degrees. Remove the casserole/dutch oven from the oven, skim any fat from the drippings, and remove the bay leaf. Spoon some of the sauce from the bottom of the casserole or dutch oven over the steak, arrange the grits in mounds on top, then sprinkle them with the paprika.
- Return the casserole/dutch oven to the oven and bake, uncovered, for 25 to 30 minutes or until bubbling.
SOUTHWESTERN SKIRT STEAK WITH CHEESE GRITS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Toss the poblanos and tomatoes with 1 tablespoon olive oil in a large bowl; season with 1/4 teaspoon salt and a few grinds of pepper. Spread on a parchment-lined baking sheet. Roast until tender and lightly browned in spots, about 25 minutes; set aside.
- Meanwhile, bring 3 1/2 cups salted water to a boil in a medium saucepan. Whisk in the grits, then reduce the heat to a gentle simmer; cook, whisking constantly, until thickened, 5 to 7 minutes. Whisk in the cheese, butter and 1/2 teaspoon salt until smooth. Cover and set aside.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the steak with salt, pepper and the chili powder. Add to the skillet and cook until browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board; let rest 5 minutes.
- Toss the vegetables with the lime juice and cilantro. Slice the steak against the grain. Serve with the vegetables, grits and lime wedges.
CHEESY CREOLE GRITS
Steps:
- In a large saucepot combine 3 cups of water, milk, Creole seasoning and salt. Bring to a boil.
- Whisking, add grits in a slow steady stream. Reduce heat to medium-low and cover, stirring occasionally until thickened, about 5 to 7 minutes.
- Remove from the heat and stir in butter and cheese. Top with Andouille Sausage Creole, if desired.
CREOLE STEAKS
Here's a way to "fancy up" an economical cut of beef. I created the recipe as a variation on Swiss steak. Serve this entree with rice to catch the flavorful sauce. -Nicole Filizetti, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute the onion, green pepper and celery in , 2 tablespoons oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the flour, salt, thyme, cayenne and pepper., Add tomatoes and pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring occasionally. Remove from the heat; stir in lemon juice and keep warm., Sprinkle steaks with salt and pepper to taste. In another large skillet, cook steaks in remaining oil over medium heat for 3-4 minutes on each side or until no longer pink. Serve with sauce.
Nutrition Facts : Calories 355 calories, Fat 18g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 889mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 28g protein.
More about "steak creole with cheese grits recipes"
CREOLE FLANK STEAK WITH SAUTéED VEGETABLES AND …
From beeflovingtexans.com
Cuisine AmericanCategory EntertainingServings 4Total Time 1 hr
- Combine red wine, lime juice, garlic, Creole seasoning, crushed red pepper, salt and pepper in a food-safe plastic bag. Add steak, close bag securely. Marinate in refrigerator for 6 hours to overnight.
- Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Allow to rest.
- Meanwhile, in a large saucepan, heat the oil over medium-high heat. Add the onions, carrots, cumin, coriander and chili powder. Sauté 3-5 minutes or until the onions are transparent. Add the tomatoes and cook for 1-2 minutes.
CHEESY GRITS – EVERYDAY CREOLE
From everydaycreole.com
GRILLADES AND CHEESE GRITS | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
STEAK CREOLE WITH CHEESE GRITS CANADIAN RECIPE EASY
From latechef.com
CLASSIC GRILLADES AND TWO-CHEESE GRITS | RACHAEL RAY
From rachaelrayshow.com
STEAK CREOLE WITH CHEESE GRITS RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
CREOLE PIMENTO CHEESE GRITS - TONY CHACHERE'S
From tonychachere.com
CREOLE FLANK STEAK RECIPE
From recipegoldmine.com
CAJUN-STYLE STEAK AND GRITS - BEEF - IT'S WHAT'S FOR …
From beefitswhatsfordinner.com
CREOLE GRILLADES & CHEDDAR GRITS - SPOONFUL OF NOLA
From spoonfulofnola.com
STEAK CREOLE WITH CHEESE GRITS RECIPES
From tfrecipes.com
REVERSE-SEARED BEEF TENDERLOIN WITH HORSERADISH-CHEDDAR …
From today.com
CREOLE FLANK STEAK WITH SAUTéED VEGETABLES AND …
From tiffanycblackmon.com
STEAK CREOLE WITH CHEESE GRITS RECIPES RECIPE
From alicerecipes.com
STEAK CREOLE WITH CHEESE GRITS RECIPE - EASY KITCHEN
From easykitchen.com
BEST STEAK CREOLE RECIPES
From alicerecipes.com
RACH'S CREOLE-SPICED BEEF WITH GRAVY + CHEESY GRITS - YOUTUBE
From youtube.com
HOW TO MAKE CLASSIC GRILLADES AND TWO-CHEESE GRITS | RACHAEL RAY
From rachaelrayshow.com
MEATI CLASSIC STEAK GRILLADES AND TWO-CHEESE GRITS RECIPE
From meati.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #beef #eggs-dairy #american #southern-united-states #dinner-party #cheese #creole #dietary #inexpensive #meat #steak #taste-mood #savory #number-of-servings #4-hours-or-less #soul
You'll also love