Carne Asada Marinated Beef Tips {over Jalapeño & Corn Grits}
Serves: 2
  • 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
  • ¼ 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
  • ½ cup water
  • ½ cup quick grits (not instant)
  • ½ tsp. Cajun seasoning
  • ¼ tsp. dry mustard
  • salt & freshly cracked black pepper to taste
To serve...
  • Fresh tomato salsa
  • 1 avocado
  • fine diced red onion
  • fresh cilantro
For the beef...
  1. 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.
  2. 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...
  1. 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...
  1. 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.
Recipe by Lemony Thyme at