Recipe courtesy of Bobby Flay
Beef Grillades with Cheesy Fresh Corn and Sweet Onion Grits
2 hr 35 min
2 hr 15 min
4 to 6 servings
2 hr 35 min
2 hr 15 min
4 to 6 servings


  • 1 1/2 pounds top round steak (1/2-inch thick)
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon Spanish paprika
  • 1 teaspoon New Mexican chile powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon chile de arbol powder
  • 2 cups all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons canola oil, plus more if needed
  • 2 Vidalia onions, halved and thinly sliced
  • 1 poblano chile, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 2 cups homemade chicken stock or low-sodium canned chicken broth
  • One 16-ounce can diced tomatoes, drained
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Splash red wine vinegar
  • Honey
  • 1/4 cup chopped fresh parsley
Fresh Corn and Sweet Onion Grits:
  • 2 tablespoons unsalted butter
  • 1 tablespoon canola oil
  • 1 small Vidalia onion, finely diced
  • 3 ears fresh corn, kernels removed
  • Kosher salt and freshly ground black pepper
  • 2 cups whole milk
  • 1 1/2 cups stone-ground grits
  • 1 1/2 cups grated aged white cheddar
  • 1/4 cup grated Parmesan
  • 3 green onions, green and pale green parts only, thinly sliced, plus more for garnish
  • Poached eggs, for serving, optional
  • Fresh parsley leaves, for garnish


Preheat the oven to 350 degrees F.

For the grillades: Cut the steak in half. Sandwich each half between 2 pieces of plastic wrap or wax paper, and pound to an even 1/8-inch thickness. Sprinkle the steak on both sides with salt and pepper, and cut into 2-inch pieces.

Mix the paprika, New Mexican chile powder, garlic powder, onion powder, oregano and chile de arbol powder in a small bowl until combined. Put the flour in a shallow baking dish and season it with salt and pepper.

Heat the butter and canola oil in a large, high-sided saute pan over high heat. 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. Transfer the steak to a plate as you finish each batch. 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. Add the garlic and cook for 1 minute. Add the spice mixture and cook, stirring, for 1 minute. Add the chicken stock, tomatoes, thyme and bay leaf, and bring to a boil. Return the beef to the pan, cover and transfer to the oven to cook until tender, about 45 minutes.

When done, remove the beef to a plate and cover to keep warm. Using potholders, move the pan to the stovetop and set over high heat. Cook, stirring occasionally, until the sauce has thickened into a gravy, about10 minutes. Season with a splash of vinegar. Add honey, salt and pepper to taste; stir in the parsley. Before serving, return the grillades to the pan, cover and warm them up over medium-low heat.

For the grits: Heat the butter and canola oil in a large saucepan over medium-high heat. Add the onion and cook until soft. Add the corn, season with salt and pepper and cook for a few minutes. Add the milk and 3 cups water and bring to a boil. Slowly whisk in the grits until well combined and continue whisking until smooth. 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. Remove from the heat, and whisk in the cheddar and Parmesan and the green onions.

To serve: Use a slotted spoon to transfer the grillades to a shallow platter. Pour over some of the gravy. Top with the grits, poached eggs if using, and some of the remaining gravy. Garnish with green onions and parsley.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:


Corned Beef Breakfast Hash

Recipe courtesy of Kelsey Nixon

Grillades and Grits

Recipe courtesy of Emeril Lagasse

Breakfast Casserole

Recipe courtesy of Cyleen Friman

Breakfast Pizza

Recipe courtesy of Giada De Laurentiis

Breakfast Bake

Recipe courtesy of Jamie Deen

Breakfast Skillet

Recipe courtesy of Sunny Anderson

Breakfast Cookies

Recipe courtesy of Ellie Krieger


The Grill Iron

7:30am | 6:30c

The Grill Iron

8:30am | 7:30c

The Grill Iron

9:30am | 8:30c

Top 5 Restaurants

10:30am | 9:30c

Guilty Pleasures

11:30am | 10:30c

Guilty Pleasures

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Unwrapped 2.0

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

So Much Pretty Food Here