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Louisiana-Style Beef Grillades
Chef Anthony presents his mouthwatering beef grillades, featuring slices of flank steak slow-cooked in a rich broth with juices from sautéed onions, bell pepper, celery, and tomatoes. Cheesy grits and roasted parmesan zucchini make the perfect complements, along with a serving of romesco sauce.
Nutritional facts
Protein
36g
Carbs
48g
Calories
760
Fat
48g
Ingredients
White Cheddar CheeseChivesFlank SteakAll Purpose FlourButterExtra Virgin Olive OilOreganoCanned Roasted Red PeppersWhite BreadRed Wine VinegarGritsCeleryBeef BaseBlack PepperTomato PasteGarlicSweet PaprikaCanned TomatoSugarZucchiniOnionWorcestershire SauceKosher SaltParmesan CheeseChicken BaseThymeGreen Bell PepperPanko BreadcrumbsCanola OilCanned TomatoCayenne PowderAlmondsPaprika
Reviews
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About Anthony Nichols
As a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid.
But he now serves as the Culinary Director for Junzi Kitchen & Eat Nice Day Chinese, in addition to his private chef business, consultingprojects and teaching.
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notablyChefs Ben Polinger at Oceana.
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The NewYork Times.
After years ofrestaurantexperience, heshifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, Just Salad to name a few.
Chef Anthony is influenced by his Puerto Rican heritageandFrenchtraining, as well as his varied interests including American history, art, design, film and music.
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