Grillades and Gravy over Grits

Grillades and Gravy over Grits Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell


8 servings (serving size: about 3 ounces steak, about 1/3 cup gravy, and 1/2 cup grits)

Recipe from

Cooking Light

Nutritional Information

Calories 326
Caloriesfromfat 30 %
Fat 10.8 g
Satfat 3.2 g
Monofat 4.1 g
Polyfat 1.9 g
Protein 29.8 g
Carbohydrate 27.1 g
Fiber 2.2 g
Cholesterol 65 mg
Iron 4.3 mg
Sodium 791 mg
Calcium 62 mg


4 teaspoons vegetable oil, divided
2 pounds thin beef or breakfast steaks
1/2 teaspoon salt
2 teaspoons black pepper, divided
1 cup diced white onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/4 cup minced fresh garlic (about 8 cloves)
2 tablespoons all-purpose flour
1 (14.5-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
1 (2 1/4-ounce) can sliced ripe olives
1 (14-ounce) can low-sodium beef broth
2 tablespoons minced fresh basil
1 teaspoon chopped fresh thyme
1 teaspoon hot pepper sauce
1/2 cup sliced green onions
1/4 cup minced fresh parsley
4 cups hot cooked grits


Heat 2 teaspoons oil in a large cast-iron skillet over medium-high heat. Sprinkle steak with salt and 1 teaspoon black pepper. Add one-third of steak to pan; cook 45 seconds on each side. Remove from pan; keep warm. Repeat procedure with remaining steak.

Add remaining 2 teaspoons oil to pan. Add white onion, celery, bell pepper, and garlic; sauté 3 minutes or until vegetables are tender. Sprinkle flour over vegetables, and stir well to combine. Add the diced tomatoes, tomato sauce, and olives; stir well to combine. Add broth; stir until well blended. Add remaining 1 teaspoon black pepper, basil, thyme, and hot pepper sauce.

Return steak to pan; bring to a boil. Reduce heat, and simmer 1 hour or until steak is tender. Stir in green onions and parsley. Serve over grits.

Jim Folse,

Cooking Light

March 2004
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