Beef Grillades With Cheesy Fresh Corn And Sweet Onion Grits
Serves: 6
Luisa Champlin
1 January 1970
Based on User reviews:
56
Spice
43
Sweetness
42
Sourness
33
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tbsp
Spanish Paprika1 tsp
Garlic Powder1 tsp
Onion Powder1 tsp
Oregano (dried)1 tsp
Chile De Arbol (powder)2 cups
All-Purpose Flour2 tbsps
Unsalted Butter1 tbsp
Canola Oil2 cloves
Garlic (thinly sliced)2 cups
Chicken Stock (homemade)2 sprigs
Thyme (fresh)1
Bay Leaf1 tbsp
Red Wine Vinegar1
Honey1 cup
Parsley (chopped fresh)1 small
Vidalia Onion (finely diced)2 cups
Whole Milk1.5 cups
Grits (stone-ground)1.5 cups
White Cheddar (grated aged)1 cup
Grated ParmesanDirections:
1
Preheat the oven to 350 degrees F
2
For the grillades: Cut the steak in half
3
Sandwich each half between 2 pieces of plastic wrap or wax paper, and pound to an even 1/8-inch thickness
4
Sprinkle the steak on both sides with salt and pepper, and cut into 2-inch pieces
5
Mix the paprika, New Mexican chile powder, garlic powder, onion powder, oregano and chile de arbol powder in a small bowl until combined
6
Put the flour in a shallow baking dish and season it with salt and pepper
7
Heat the butter and canola oil in a large, high-sided saute pan over high heat
8
Working in batches, coat the steak pieces in the seasoned flour, shaking off the excess, and brown them on both sides in the hot fat
9
Transfer the steak to a plate as you finish each batch
10
Add the onions, poblano and red pepper to the pan, adding more oil if needed, and cook until the vegetables are very soft, about 5 minutes
11
Add the garlic and cook for 1 minute
12
Add the spice mixture and cook, stirring, for 1 minute
13
Add the chicken stock, tomatoes, thyme and bay leaf, and bring to a boil
14
Return the beef to the pan, cover and transfer to the oven to cook until tender, about 45 minutes
15
When done, remove the beef to a plate and cover to keep warm
16
Using potholders, move the pan to the stovetop and set over high heat
17
Cook, stirring occasionally, until the sauce has thickened into a gravy, about10 minutes
18
Season with a splash of vinegar
19
Add honey, salt and pepper to taste; stir in the parsley
20
Before serving, return the grillades to the pan, cover and warm them up over medium-low heat
21
For the grits: Heat the butter and canola oil in a large saucepan over medium-high heat
22
Add the onion and cook until soft
23
Add the corn, season with salt and pepper and cook for a few minutes
24
Add the milk and 3 cups water and bring to a boil
25
Slowly whisk in the grits until well combined and continue whisking until smooth
26
Reduce the heat to low and cook, stirring occasionally, until thickened and smooth, about 45 minutes; add more water as needed to keep the mixture creamy
27
Remove from the heat, and whisk in the cheddar and Parmesan and the green onions
28
To serve: Use a slotted spoon to transfer the grillades to a shallow platter
29
Pour over some of the gravy
30
Top with the grits, poached eggs if using, and some of the remaining gravy
31
Garnish with green onions and parsley