Grillades and Grits with Buttermilk Biscuits

Instructions

1. 1

   Prepare the Beef

   • Place the beef steak between two sheets of plastic wrap and use a meat mallet to pound it to an even 1/4-inch thickness. This tenderizes the meat.
   • Cut the pounded steak into 2-3 inch pieces, known as 'grillades'.
   • In a shallow dish, whisk together the all-purpose flour, 1 tablespoon of Creole seasoning, smoked paprika, and black pepper.
   • Dredge each piece of beef in the seasoned flour, ensuring it's lightly coated. Shake off any excess and set the beef aside. Reserve the leftover seasoned flour.
2. 2

   Brown the Grillades

   • Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
   • Working in batches to avoid overcrowding the pan, sear the beef pieces for 2-3 minutes per side until a deep, dark brown crust forms. This crust (fond) is crucial for the gravy's flavor.
   • Transfer the browned beef to a plate and set aside.
3. 3

   Sauté Vegetables and Build Gravy Base

   • Reduce the heat to medium. Add the chopped onion, bell pepper, and celery (the 'Holy Trinity') to the pot with the beef drippings.
   • Sauté for 8-10 minutes, scraping the bottom of the pot to lift the browned bits, until the vegetables are very soft and lightly caramelized.
   • Stir in the minced garlic and cook for 1 minute more until fragrant.
   • Sprinkle the remaining seasoned flour over the vegetables and stir constantly for 2-3 minutes to cook out the raw flour taste. This will form a thick paste.
   • If using, pour in the red wine to deglaze, scraping vigorously to release any remaining fond. Let it bubble and reduce by half, about 2 minutes.
4. 4

   Braise the Beef

   • Gradually whisk in the beef broth, a little at a time, to create a smooth, lump-free gravy. Stir in the diced tomatoes with their juices, the remaining 1 tablespoon of Creole seasoning, and the bay leaf.
   • Return the browned beef and any accumulated juices to the pot. Stir to combine.
   • Bring the mixture to a gentle simmer, then reduce the heat to the lowest setting. Cover the pot and let it braise for 2 to 2.5 hours, stirring occasionally, until the beef is fork-tender and the gravy has thickened.
5. 5

   Cook the Grits

   • About 30 minutes before the grillades are done, combine the milk and water in a medium saucepan and bring to a boil over medium-high heat.
   • Once boiling, reduce the heat to low. Slowly and steadily pour in the grits while whisking constantly to prevent lumps.
   • Continue to cook on low, stirring frequently, for 20-25 minutes, or until the grits are thick, creamy, and have lost their raw texture.
   • Remove the saucepan from the heat. Stir in the unsalted butter, shredded cheddar cheese, and salt until everything is melted and well combined.
6. 6

   Finish and Serve

   • Once the beef is tender, remove the bay leaf from the pot. Skim any excess fat from the surface of the gravy if desired.
   • Taste the gravy and adjust seasoning with more salt or Creole seasoning if needed.
   • To serve, spoon a generous portion of cheesy grits into a warm bowl. Top with several pieces of the tender grillades and ladle a hearty amount of the rich gravy over everything.
   • Garnish with fresh chopped parsley and serve immediately.