Place meat between two sheets of plastic wrap and pound until thin and even.
Combine flour and cajun seasoning in a large pan. Lighty dust the meat until it has an even coat.
Heat 2 tablespoons of oil in a Dutch oven over medium-high heat.
Add steak and brown on both sides but don't let them burn. You want a nice deep brown. Remove from pan and set aside.
Add remaining oil to pan along with onion, celery, and red pepper. Cook until soft, stirring occasionally, about 5 minutes. Be sure to scrape up the bits on the bottom of the pan (that's where the flavor is!)
Add garlic and cook for 1 minute or until fragrant.
Sprinkle 1 tablespoon flour over the veggies and stir to mix it in well.
Gradually stir in the beef broth and then add the tomatoes.
Add the Worcestershire sauce, bay leaves, red wine vinegar, pepper sauce ( I prefer Tabasco), and creole seasoning and bring to a boil.
Add steak back to pan, cover and simmer for 1-2 hours.
Now it's time to make the grits.
Bring the water (or milk) and salt to a boil. Gradually whisk in the grits and prepare according to package directions. (I always add a big knob of butter as well..because everything tastes better with butter). For this recipe I also add a healthy portion of Parmesan or Romano cheese to the grits.
Place a portion of the grits on a plate and add a healthy portion of grillades over the top. Sprinkle with chopped green onion and serve.
1 1/2 to 2 pounds top round steak, cut into 3/4-inch slices (pork is also a delicious substitute)
1/3 cup flour
1-2 teaspoons creole seasoning
3 tablespoons vegetable oil, divided
1 onion, sliced thin
1 celery stalk, sliced thin
1/2 red bell pepper, diced
3 cloves garlic, minced (roasted garlic works well for this dish)
1 tablespoon flour
14 ounce beef stock (unsalted)
1 (14.5-ounce) can diced tomatoes with juice
2 leaves bay
2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce (for an interesting twist try using Angry Cajun Hot Pepper Sauce for a little heat, a touch of smoke, and a ton of flavor)
1 teaspoon red wine vinegar
1/2 teaspoon creole seasoning
1/2 cup Parmesan cheese
1 cup of grits (stone ground is perfect for this dish or try polenta)