Combine the 1/2 cup flour, salt and one teaspoon of Creole Seasoning in a shallow bowl. Liberally dredge the pieces of beef in the flour, shaking off the excess and transfer to a large plate.

Heat the oil in a stainless-steel skillet over medium-high heat until hot but not smoking. Place the beef in the skillet, being careful not to overcrowd, and fry on both sides until browned. Transfer the beef to a plate.

Sauté the onions in the skillet until soft and translucent, about 5 minutes. Add the garlic and sauté for another minute. Add the bell pepper and celery and sauté until soft, about 5-7 minutes. Add the tomatoes and sauté for another 4-5 minutes, scraping up any browned bits in the skillet. Transfer the vegetables to a bowl.

Melt the 5 tablespoons of butter or olive in the same skillet over medium heat. Add the 1/3 cup flour and whisk constantly until the mixture is a rich brown, about 4 minutes. Add the beef broth and red wine vinegar, whisking continually until the mixture is smooth and thickened.

Return the vegetables to the skillet and add the Creole Seasoning and bay leaves. Return the beef to the skillet and bring to a simmer. Reduce the heat to low, cover, and simmer for 1 1/2 hours or until the meat is very tender, stirring occasionally.

Add salt and pepper to taste. Remove the bay leaves.

Serve the Grillades and gravy ladled over hot grits (see below) and sprinkle chopped parsley and sliced scallions over the top.

In a 5-quart pot over medium-high heat, bring the milk and salt to a simmer, stirring regularly to prevent the milk from burning.

Slowly add the grits in a steady stream, whisking constantly to prevent lumps. Add the salt. Reduce the heat to low, cover, and cook for about 30 minutes, stirring occasionally until the grits are thick and tender.