Pronunciation: [gruh-LAHD; gree-YAHD]

1. French for "grilled (or broiled) food," usually meat. 2. A creole dish of pieces of pounded round steak seared in hot fat, then braised in a rich sauce with vegetables and tomatoes. Grillade is customarily served with grits.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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