Grillades and Grits

Step by stepInstructions

1. Season the steak and brown it in the oil in a large pot, 2 minutes per side. Remove and set aside.
2. Whisk the flour into the oil and cook the roux, stirring, until deep brown, about 10 minutes.
3. Add the onion, bell pepper, and celery and cook 5 minutes. Add the garlic, tomatoes, stock, Cajun seasoning, and thyme.
4. Return the meat to the pot and simmer covered 45 minutes until tender.
5. Meanwhile, cook the grits in the water with the butter and salt per package directions, stirring often, until creamy. Stir in the cheddar.
6. Serve the grillades and gravy over the grits.