When the roux is almost ready, brown the steak in a cast iron skillet over medium heat. Deglaze the pan with the ¼ cup beef broth, then add the garlic. Cook for 3 minutes, then pour into the completed Trinity Roux™.
Add remaining ingredients.
Simmer over medium-low heat for 1 ½ to 2 hours, or until steak is very tender. (Add extra beef broth, ½ cup at a time, if the grillades get too thick for your liking.)
Remove from heat for at least 5 minutes to allow grillades to thicken.
Serve over grits, rice, or cauliflower rice or 'grits for a grain free or Paleo version.