grillades cachiatore

I had some top round and didn't know what exactly to do. I love grillades. I added kale, didn't flour the steak and instead peppered and seasoned it with Everglades and smoked chili and it smells great so I am hopeful.

hunter-style grillades

Gourmet | October 2005 Cook the Cover Winner

HUNTER-STYLE GRILLADES

We are happy to announce that Emily Connor has won our October "Cook the Cover" contest with her delicious variation on Emeril Lagasse's grillades.

Emily Connor explains her variation:
Some of the most memorable recipes are those that combine the best of both worlds: In this case, Southern comfort food and classic Italian. The addition of crimini mushrooms, fresh thyme, and rosemary imparts the "hunter-style" (or cacciatore) while preserving the authenticity of the grillades. A few other changes — a simplified version of the spice rub, elimination of several dried herbs, and the use of olive oil and balsamic vinegar — streamline the recipe without sacrificing any of the flavor. As a twist to the dish, try serving with cauliflower purée. Not only does it complement the flavors and nicely soak up the braising liquid, but it's a great way to highlight the freshest of fall ingredients.

Servings: Makes 6 servings.

Ingredients
1 1/2 pounds beef top-round steak (1/2-inch thick)
1 pound veal top-round steak (1/2-inch thick)
1/2 cup all-purpose flour
Kosher salt
Freshly ground black pepper
1/4 cup olive oil
2 cups chopped onion (1 large)
1 cup chopped red bell pepper (from 1 large)
1 cup chopped celery (about 2 ribs)
1 pound fresh crimini (or baby bella) mushrooms, quartered
1 1/2 cups (from a 28-ounce can) drained canned tomatoes, chopped
1 tablespoon chopped garlic
2 bay leaves
2 tablespoons fresh thyme leaves, minced
1 tablespoon fresh rosemary leaves, minced
1 teaspoon kosher salt
1/4 teaspoon cayenne
1/8 teaspoon black pepper
2 cups beef broth (homemade or canned)
1/2 cup dry red wine
1 tablespoon balsamic vinegar (optional)
2 tablespoons chopped fresh parsley
Preparation
Cut beef and veal into 2-inch pieces. Combine flour, kosher salt, and freshly ground black pepper in a small bowl. Place each piece of meat between two sheets of plastic wrap and gently pound meat to 1/4-inch thickness with flat side of a meat pounder, turning meat over occasionally.

Lightly coat each piece of meat with seasoned flour. Heat olive oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking. Sauté meat (working in batches if necessary), stirring constantly and turning over, until evenly and lightly browned on both sides, 5 to 6 minutes. Remove meat from pan and set aside.

Add onion, bell pepper, celery, and mushrooms and cook, stirring and scraping up any brown bits from bottom and side of pot, until softened, 5 to 6 minutes. Add tomatoes and garlic and cook, stirring frequently and scraping bottom and side of pot, 3 minutes.

Return meat to pan. Add bay leaves, thyme, rosemary, salt, cayenne, black pepper, broth, and wine, then reduce heat and simmer, partially covered, stirring occasionally, until meat is very tender, about 1 1/2 hours. Taste broth, and add balsamic vinegar to cut the richness of the braising liquid if desired. Garnish with chopped fresh parsley.