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Guest Friday Feast: Grillades by Dickie

March 12, 2010

This post is the start of three guest Friday Feasts from my cool Uncle Dickie. My dad’s older brother, Dickie is an excellent cook and makes a lot of uniquely-Louisiana food. He has graciously sent me some of his classic recipes to post here, and since March is his birthday month, I thought it only fitting to post them now.

The first is a recipe for Grillades. A bayou original, grillades are great with grits or rice. Dickie outlines the classic way to make them with tips on how to simplify the recipe at the end. Enjoy!

Grillades (ala Frances Knight)


2 pounds round steak, tenderized and cut into 2-inch squares

2 teaspoons salt

1 teaspoon white pepper

1/3 cup flour

1 stick butter

2 tablespoons oil

1 cup chopped green onions

1/2 cup finely chopped green pepper

1 clove garlic, finely chopped

1/2 pound mushrooms, thinly sliced

3 cups tomatoes, peeled and chopped

2 tablespoons tomato paste

1/2 cup red wine

1 1/2 cups water

2 tablespoons finely chopped parsley

1 bay leaf

1/2 teaspoon thyme

  • Between 2 sheets of waxed paper, lightly pound round steak with a smooth meat mallet to 1/4-inch thickness. Dry with paper towels.

  • Combine 1 tablespoon salt, pepper and flour; dredge meat on both sides. Shake off excess seasoned flour. In a large, deep heavy skillet, heat 4 tablespoons butter and oil, and brown meat on both sides. As steak is browned, remove from skillet.
  • Reduce heat. In the same skillet, melt 2 tablespoons butter. Saute onions and green pepper, stirring 3 minutes. Add garlic and saute, 2 minutes. Remove from heat.
  • In a separate skillet, melt remaining 2 teaspoons of butter and saute mushrooms, 3 minutes.

  • To the first skillet, add mushrooms, tomatoes, tomato paste, wine, water, parsley, bay leaf, thyme, and remaining teaspoon of salt. Return meat to pan and stir.

  • Bring just to a boiling point, reduce heat, cover and simmer for 40 minutes.
  • Uncover, remove bay leaf, cook 20 minutes.

To simplify the recipe: Purchase tenderized round steaks or have butcher tenderize meat for you. Use Creole or Cajun seasoning in place of salt and pepper. Purchase frozen chopped bell pepper. Canned peeled and chopped tomatoes are sometimes better, depending on the season.

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