Grillades with Andouille Cheese Grit Cakes Recipe

I’m finally getting around to posting the Grillades recipe from last Sunday that went with my Andouille Cheese Grit Cakes. For more info and another recipe for Grillades and Grits, go to my earlier post on the topic here:

Grillades & Grits Recipe

For this recipe I dotted each Grillade with a little Persillade (garlic & parsley), kind of like a Gremolata on Osso Bucco. Here is last Sundays recipe:

Grillades & Andouille Cheese Grit Cakes Recipe

2 lbs Round Steak
2 teaspoons Kosher Salt
¼ teaspoon Cayenne Pepper
½ Cup All Purpose Flour
2 Tablespoons Creole Seasoning
3 Tablespoons Vegetable Oil
3 Tablespoons Unsalted Butter
2 Medium Onions, Chopped
1 Red Bell Pepper, Chopped
2 Ribs Celery, Chopped
3 Cloves Garlic, Minced
2 Cups Chicken Stock
3 Tbsp Homemade Worcestershire Sauce
2 Cups Tomatoes, Chopped
1 sprig Fresh Thyme
2 Fresh Bay Leaves
Crystal Hot Sauce to taste
2 Tbsp Minced Italian Parsley
1/4 cup Green Onions, thinly sliced
Salt & Pepper to taste
1 Recipe Andouille Cheese Grit Cakes

Persillade:
Minced Garlic & Italian Parsley chiffonade

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 Stock, Worcestershire, Tomatoes, Thyme 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, cover and simmer for about 1 ½-2 hours or until very tender. When the Grillades are tender remove them to a plate, remove the thyme stems and bring the sauce to a boil. Reduce until the sauce is slightly thickened. Stir in the parsley, green onions, hot sauce, and salt & pepper. Place the Grit Cakes on 4 heated plates and divide the Grillades among the plates. Pour the sauce over the Grillades, dot each with a little persillade and serve immediately.

Serves 4.

Check out my Index of Creole & Cajun Recipes

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