Grillades (gree-YAHDS) and grits, like salt and pepper or bread and butter, are an assumed pair in New Orleans. It sounds like dinner, and sometimes it is, but brunch is the most popular menu spot for the Creole dish.
Cut meat into serving-size pieces; sprinkle with salt and pepper.
Pour 1/2 cup oil into a Dutch oven. Fry steak in batches in hot oil over medium-high heat until browned (about 2 minutes on each side.) Remove to platter, and repeat until all meat is browned.
Measure pan drippings; add enough oil to drippings to measure 2/3 cup, and return to Dutch oven. Add flour; cook over medium heat, whisking constantly, 10 minutes or until roux is caramel colored.
Stir in onion and next 5 ingredients; cook until tender. Stir in tomatoes and next 3 ingredients, stirring well.
Return meat to Dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally. Remove and discard bay leaves. Serve with Baked Cheese Grits.
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