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

Libby with Lemony Thyme
Servings 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
  • 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


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.