Recipe of the Week


Prep Time: 2 Hours
Yields: 6 Servings

Grillades were first created by butchers in early Louisiana as they prepared a freshly killed pig. Settlers from Spain heavily influenced this popular version of grillades. The olives, olive oil and fresh herbs give this recipe a distinctly Mediterranean character.

1 (2-pound) bone-in round steak
salt and black pepper to taste
¼ cup olive oil
1 cup diced onions
½ cup diced celery
½ cup diced bell peppers
¼ cup minced garlic
2 tbsps flour
1 (8-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes in juice
½ cup sliced black olives
3 cups beef stock
2 tbsps chopped basil
1 tsp chopped thyme
Louisiana hot sauce to taste
½ cup sliced green onions
¼ cup chopped parsley

Cut round steak into 3-inch squares and pound lightly. Season with salt and pepper. In a cast iron skillet, heat olive oil over medium-high heat. Brown round steak on all sides. Remove from heat and keep warm. NOTE: Add 1 tablespoon olive oil to skillet if necessary. Sauté onions, celery, bell peppers and garlic 3–5 minutes or until vegetables are wilted. Blend in flour until smooth. Stir in tomato sauce, diced tomatoes and black olives. Pour in stock and blend well. Add basil, thyme, salt, pepper and hot sauce. Return round steak to skillet and bring mixture to a rolling boil. Reduce to simmer, cover and cook 1–1½ hours or until meat is fork tender. Use additional stock or water during cooking process if necessary. Once tender, add green onions and parsley. Adjust seasonings if necessary. Serve over hot, buttered grits.

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