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Steak bites over creamy smoked Gouda grits

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Tender steak bites served over creamy, cheesy smoked Gouda grits for a comforting Southern-inspired meal packed with rich flavors.

Ingredients

Scale
  • 1.5 lbs sirloin steak, cut into 1-inch bite-sized pieces
  • 2 cups chicken broth
  • 1 cup quick-cooking grits
  • 2 cups shredded smoked Gouda cheese
  • 1 cup heavy cream
  • 4 tbsp unsalted butter, divided
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • Salt and black pepper to taste
  • 2 tbsp all-purpose flour
  • Chopped fresh parsley for garnish

Instructions

  1. Season steak bites with salt, pepper, smoked paprika, and thyme. Heat 2 tbsp butter and olive oil in a large skillet over medium-high heat. Sear steak bites in batches for 2-3 minutes per side until browned. Remove and set aside.
  2. In the same skillet, add remaining butter, onion, and garlic; sauté until softened, about 3 minutes. Sprinkle in flour and cook for 1 minute to make a roux. Gradually whisk in chicken broth, scraping up browned bits, and simmer until thickened, about 5 minutes.
  3. Return steak bites to the skillet, reduce heat to low, cover, and simmer for 10-15 minutes until tender. Meanwhile, bring 4 cups water and a pinch of salt to a boil in a saucepan. Stir in grits, reduce heat to low, and cook for 5 minutes, stirring occasionally.
  4. Stir heavy cream and smoked Gouda into the grits until cheese melts and mixture is creamy. Adjust seasoning with salt and pepper. Serve steak bites and gravy over the grits, garnished with parsley.

Notes

For extra smokiness, add a dash of liquid smoke to the gravy. Use stone-ground grits for a more authentic texture if time allows. Leftovers reheat well with a splash of broth to loosen the grits.

Nutrition

Find it online: https://www.rapidrecipes.blog/steak-bites-creamy-smoked-gouda-grits/