Grillades and Grits Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Seared round steak simmered in a seasoned roux with bell peppers and onions until tender, served over creamy grits. Rich, savory, and deeply flavorful with Cajun and Creole spice. A classic Louisiana dish that's warming and substantial.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 lb round steak
- 1 tsp seasoned salt (plus more to taste)
- 1/2 tsp black pepper (plus more to taste)
- 6 tbsp all purpose flour (divided)
- 6 tbsp vegetable or canola oil (separated)
- 1 large onion (chopped)
- 1 bell pepper (chopped)
- 4 garlic cloves (minced)
- 2 cups chicken stock
- 1 cup chopped tomatoes
- 2 tsp Worcheshire sauce
- 1 1/2 tsp hot sauce (use less if you can't handle too much spice)
- 1 tsp tomato paste
- 1/2 tsp cajun seasoning (use up to 1 tsp/ taste until it reaches your preference)
- pinch a thyme
- Southern Grits (Find The Recipe HERE)
- Chopped parsley (for garnish)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 475mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 526mg
- Calcium
- 31mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 475MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.