Carne Asada Marinated Beef Tips {over Jalapeño & Corn Grits}

I saw this plate of heavenly food in a magazine ad (something very similar to this plate).  I knew at that moment I would either have to drive to the restaurant or recreate it at home.  That’s when our Marinated Beef Tips {over Jalapeño & Corn Grits} were born.

Completely recreating this dish, solely from a picture, was quite the fun recipe challenge.  I first imagined how each layer came to be then headed off to the grocery store.  Have you seen the price of beef lately??  Holy cow you’re expensive.  Skipped right over the filets, which I adore for their tenderness and ended up with a chuck roast.  Even though they’re not cheap, I was able to cut off one end of the roast for these beef tips and freeze the other hunk for a future meal.  In my mind that made it much cheaper :)

Not knowing what the original dish was called or how it was prepared left me some room for creativity.  The nicely browned pieces of beef in the advertisement reminded me of carne asada aka ‘grilled meat.’  So our dish then became Carne Asada Marinated Beef Tips {over Jalapeño & Corn Grits}.

Creamy grits with fresh off-the-cob corn & diced jalapeno were the platform for this dish.  Once marinated, I dried the beef tips, then flash seared them in a HOT cast iron skillet.  The meat was nicely caramelized with crispy edges and much to my delight, was quite tender.

I finished the dish with a spoonful of Fresh Tomato Salsa and sliced avocado.  Again, simply my interpretation of someone else’s masterpiece.  This dish was fantastic.  It’s no wonder this restaurant had a full page color ad in…… ugh at the time of this post I can’t find the magazine and don’t recall the name of the restaurant.  High end Mexican restaurant in Atlanta featuring a dish that looks a lot like this one…… anyone??

Until then our dish will be called Carne Asada Marinated Beef Tips {over Jalapeño & Corn Grits}. 

Carne Asada Marinated Beef Tips {over Jalapeño & Corn Grits}

Libby with Lemony Thyme

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Servings 2

Ingredients

  

• 1 lb. beef roast I used chuck roast, cut into bite-sized pieces

For the carne asada marinade

• 2 Tbl. lime juice
• 2 Tbl. lemon juice
• 2 Tbl. soy sauce omit for gluten free
• 1 Tbl. brown sugar
• 1 tsp. ground cumin
• 2 garlic cloves minced
• 1 jalapeno sliced
• a handful of fresh cilantro chopped
• 1/4 cup olive oil
• salt & freshly cracked black pepper

For the jalapeno & corn grits…

• 1 ear of fresh corn steamed; kernels removed
• 1 jalapeno fine diced
• 1 Tbl. butter
• 1 cup cream
• 1/2 cup water
• 1/2 cup quick grits not instant
• 1/2 tsp. Cajun seasoning
• 1/4 tsp. dry mustard
• salt & freshly cracked black pepper to taste

To serve…

• Fresh tomato salsa
• 1 avocado
• fine diced red onion
• fresh cilantro

Instructions

 

For the beef…

• Trim meat and cut into bite-sized pieces. Combine carne asada marinade ingredients in a small bowl or quart-sized zipper top bag. Add meat and refrigerate for at least two hours or up to overnight.
• When ready to serve, heat a cast iron skillet over high heat. Drain beef tips and pat dry between paper towels. Add 1 Tbl. of canola oil to skillet then add beef in batches to avoid overcrowding the skillet. Stir fry the beef for 2-3 minutes until nicely browned.

For the grits…

• In a large skillet over medium heat melt butter. Add corn kernels and diced jalapeno. Sauté 3-4 minutes. Add in cream and water and bring to a boil. Whisk in grits and seasonings reduce heat to medium-low, stirring occasionally. Continue cooking until grits are tender. Mixture should be creamy and not too thick. Add additional water/cream to achieve desired thickness.

To serve…

• Spoon grits onto warm plates. Top with cooked beef tips, a spoonful of fresh tomato salsa, sliced avocado, and a sprinkle of diced red onion and fresh cilantro.

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