Grillades and Cheesy Grits


A simple low and slow cooking technique transforms beef top round into the ultimate New Orleans comfort dish.

Grillades and Cheesy Grits

Fred Hardy II / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley

Active Time:
1 hrs
Total Time:
3 hrs 40 mins

A New Orlean’s classic, grillades rely on succulent beef top round that’s cooked low and slow for hours until it becomes melt-in-your-mouth tender. Served with savory, cheesy grits and a luscious gravy using the fond from the beef, chef Michael Gulotta’s grillades and grits is comfort food at its finest. Grillades can be made up to three days in advance and stored in an airtight container in the refrigerator; warm over low heat before serving. Beef top round is available at most grocery stores and or can be cut upon request at your local butcher.



  • 1 (2-pound) beef top round

  • 1 cup (about 4¼ ounces) plus 2 tablespoons all-purpose flour, divided

  • 1 tablespoon kosher salt, plus more to taste

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon crushed red pepper

  • 1/4 cup plus 2 tablespoons canola oil, divided

  • 1 medium-size yellow onion, finely chopped (about 1 1/2 cups)

  • 1 small red bell pepper, finely chopped (about 3/4 cup)

  • 1 large celery stalk, finely chopped (about 1/4 cup)

  • 1 (1-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons)

  • 3 garlic cloves, finely chopped (about 1 tablespoon plus 2 teaspoons)

  • 1 (15-ounce) can diced tomatoes, drained

  • 2 dried bay leaves

  • 1 tablespoon Creole seasoning

  • 2 3/4 cups beef stock or lower-sodium beef broth

  • Hot sauce (such as Tabasco) to taste

  • Thinly sliced scallions, for garnish

Cheesy Grits

  • 3 1/2 cups water

  • 1 cup uncooked stone-ground white grits (about 4 ounces)

  • 8 ounces sharp cheddar cheese, grated (about 2 cups)

  • 1/4 cup unsalted butter

  • Kosher salt, to taste


Make the grillades:

  1. Slice beef against the grain into 4 even pieces. Cover meat with plastic wrap, and pound lightly with a meat mallet to 1/3-inch thickness. Stir together 1 cup flour, salt, black pepper, and crushed red pepper in a shallow bowl. Lightly dredge beef slices in flour mixture, shaking beef lightly to remove any excess.

  2. Heat 1/4 cup oil in a cast-iron Dutch oven over medium-high until it just begins to smoke. Working in 2 batches, cook beef in hot oil until browned on both sides, about 6 minutes per batch. Transfer beef to a large platter, and set aside. Do not wipe Dutch oven clean.

  3. Preheat oven to 275°F. Combine onion, bell pepper, celery, remaining 2 tablespoons flour, and remaining 2 tablespoons oil in Dutch oven. Cook over medium-high, stirring and scraping bottom of Dutch oven constantly, until mixture is fragrant and vegetables begin to caramelize, 2 to 3 minutes. Add ginger and garlic; cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomatoes, bay leaves, and Creole seasoning; cook, stirring often, until tomatoes begin to break down, about 4 minutes. Stir in stock; bring to a simmer over medium-high. Nestle browned beef into sauce mixture. Remove from heat.

  4. Cover Dutch oven, and transfer to preheated oven. Roast until grillades are fork-tender, about 3 hours.

Make the cheesy grits:

  1. Bring 3 1/2 cups water to a boil in a medium saucepan over medium-high. Whisk in grits; cook, whisking constantly, until grits begin to thicken, about 3 minutes. Cover and reduce heat to low. Cook, stirring occasionally and scraping bottom of saucepan to prevent scorching, until grits are tender, softened, and cooked through, about 20 minutes. Remove grits from heat. Whisk in cheese and butter. Season with salt to taste. Cover to keep warm.

  2. Remove grillades from oven; season with hot sauce and additional salt to taste. Serve warm over cheesy grits, and garnish with scallions.

Suggested Pairing

Big, juicy California red: 2018 Ancient Peaks Paso Robles Zinfandel

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