Prep 5 mins
Cook 55 mins
I understand this New Orleans-style smothered steak is often served with grits for breakfast. Here in California, it would be dinner. (Who has an hour to cook breakfast anyway???)
- 4 beef minute steaks (6 ounces each)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 3 teaspoons vegetable oil
- 1 medium onion, chopped
- 1 green pepper, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, finely chopped
- 1 (14 ounce) can tomato puree
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 2 bay leaves
- 1 tablespoon red wine vinegar
- Sprinkle beef with salt and pepper.
- In a fairly large nonstick skillet (with a lid), heat 1 teaspoon oil over medium-high heat until very hot.
- Add steaks and cook until browned, about 2 mintues per side.
- Transfer to a plate as they are browned.
- Add remaining 2 teaspoons oil to skillet; reduce heat to medium.
- Add onions and cook, stirring 5 minutes.
- Add green pepper, celery, and garlic; cook, stirring 3 minutes longer.
- Add tomatoes with their puree, breaking them up with spatula.
- Stir in broth, Worcestershire and bay leaves.
- Increase heat to high and heat until mixture boils.
- Return steaks to skillet and reduce heat.
- Cover and simmer 40 minutes.
- Transfer steaks to platter and keep warm.
- Increase heat to high; stir in vinegar and heat to boiling.
- Boil until sauce has thickened, about 5 minutes.
- Discard bay leaves.
- To serve, spoon sauce over steaks.
Everyone in my family really enjoyed this recipe. The steaks were fork tender and very flavorful. I added some cajun seasoning to add some zip. We eat quite a bit of cajun/creole recipes and like them spicy. The recipe calls for a can of tomato puree, but the recipe said to add tomatoes with their puree. I wasn't sure about the proper ingredient, so I used a can of diced tomatoes with the liquid instead of the puree. We will definitely have grillades again. Thanks for sharing.