Grillades & Gravy Spanish-Style
Prep Time: 2 Hours
Yields: 6 Servings


Grillades, from the French word "to grill," were first created by the butchers in early Louisiana as they prepared a freshly killed pig into hams, sausages and other fresh cuts of meat. Tiny slivers of meat called "grillade" were cooked in a black iron skillet over the coals of a wood fire. This made a perfect mid-morning meal for the hungry workers, especially when served over steaming grits.


  • 1 (2-pound) round steak
  • salt and 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 cubes and pound lightly. Season to taste using salt and pepper. In a cast iron skillet, heat olive oil over medium-high heat. Brown round steak on all sides. Remove and keep warm. An additional tablespoon of olive oil may be added to the skillet if necessary. In the same oil, sauté onions, celery, bell peppers and garlic 3-5 minutes or until wilted. Sprinkle in flour and blend well into the mixture, removing any lumps that may form in the blending process. Blend in tomato sauce, diced tomatoes and black olives. Add stock and continue to blend until all is incorporated. Add basil and thyme. Season lightly with salt, pepper and hot sauce. Return round steak to the skillet and bring mixture to a rolling boil. Reduce to simmer, cover and cook 1-1 1/2 hours or until meat is fork-tender. Additional stock or water may be needed during the cooking process. Once tender, add green onions and parsley. Adjust seasonings if necessary. Serve over hot, buttered grits.

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