Main Course

New Orleans Grillades with Green Strawberry Relish

Type of Dish

Main Course

Prep Time

1 hour, 15 minutes

Cook Time

2 hours

Total Time

3 hours, 15 minutes

Serves 4

about this dish

A classic Coca-Cola® cools down the spice and enhances the earthiness of braised beef while the acidity from strawberries paired with the refreshing pop from a Coke cleanse the palate after every bite.


Green Strawberry Relish

  • 1 cup onion, chopped
  • 1 cup red pepper, chopped
  • 2 small jalapeño peppers, chopped with stems and seeds removed
  • 1/4 cup green onion, chopped
  • 1/4 cup shallot
  • 4 tablespoons salt
  • 1/4 cup brown sugar
  • 1 teaspoon celery seed
  • 1 teaspoon dry mustard
  • 1 teaspoon mustard seed
  • 1 teaspoon turmeric
  • 1 teaspoon ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon crushed pepper flakes
  • 2 cups apple cider vinegar
  • 2 cups small red and green (under-ripened) strawberries, diced


  • 1 1/2 pounds bottom round beef
  • 2 teaspoons salt
  • 2 tablespoons cajun spice
  • 2 tablespoons sliced garlic
  • 2 tablespoons flour
  • 1 cup celery, julienned
  • 1 cup onion, julienned
  • 1 cup green bell pepper, julienned
  • 1 large tomato, chopped
  • 1/2 cup worcestershire sauce
  • 1 1/2 tablespoons olive oil
  • 1 cup water

Cornbread Waffle

  • favorite cornbread mix
  • waffle maker


  • peanuts, chopped
  • dried okra, chopped

Beverage Pairing

  • Coca-Cola


Make the relish.


Place onion, red pepper, jalapeño peppers, green onion and shallot in ceramic, glass or stainless steel container. Sprinkle with salt and gently mix well.


Let stand minimum of 4 hours, but overnight if possible.


Drain well. Rinse and drain again.


Combine brown sugar, celery seed, dry mustard, mustard seed, turmeric, ginger, cinnamon, crushed pepper flakes and vinegar in large sauce pot. Simmer 10 minutes. Add vegetables and simmer 10 more minutes. Bring to boil and cook until vegetables are tender (approximately 10 more minutes).


Remove from heat and let cool.


Stir in medium-diced strawberries.

Make the grillades.


Trim fat off meat and remove bones. Cut into 2-inch squares and pound with mallet to approximately 4-inch squares. Rub salt and Cajun seasoning into meat on both sides. Rub in flour.


In large, heavy skillet, heat olive oil over medium heat and brown grillades well on both sides (approximately 3 to 4 minutes per side). Remove from heat.


On high heat, add celery, onion and pepper. Add tomato and Worcestershire sauce and scrape bottom of pan.


Cut to medium heat, add approximately 1 cup of water and return meat to pan. Bring to simmer and cover loosely. Cook over low heat for about 30 minutes, turning meat every 10 minutes. A rich brown gravy will form. Add water if it appears too thick.


When meat is cooked, remove to heated platter and place in 200-degree oven to keep warm.

Make cornbread waffle.


Prepare waffle according to directions.

Plate the dish.


Break waffle into rough pieces. Pour 2 ounces grillades over waffle pieces. Spread 1 tablespoon relish over each serving. Garnish with crushed peanuts and dried okra.



Serve and enjoy with a Coca-Cola.

Greg Collier

Along with his wife, Subrina, Chef Gregory Collier owns The Yolk, a breakfast café near Charlotte, N.C. Proponents of locally sourced food, the Colliers work to ensure urban and rural farmers are supported in their efforts to make a living and provide quality products.

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