Tibs and Grits

We serve this dish at our Hav & Mar restaurant, and we use inspiration from a traditional Ethiopian recipe using tibs, or beef tips, that is typically stir-fried and spiced with berbere, an Ethiopian spice blend. I love the warm, homemade memories this meal conjures with its flavors and the kick of spice that brings it all together. It is the perfect dish to share family-style with those you love.

TECHNIQUE TIP: For a tender and delicious beef, use your local, trusted butcher over grocery store packaged meats.

SWAP OPTION: Ghee instead of butter is a great alternative.

Tibs and Grits

INGREDIENTS

Creamy Grits

• 4cups water

• 1/3cup unsalted butter, plus more to taste

• 8ounces uncooked stone ground grits

• 1cup heavy cream

• salt and freshly ground black pepper, to taste

• 1/3cup diced scallions

Beef Tibs

• 1cup olive oil

• 1/3cup minced garlic

• 1/3cup diced red onions

• 1/3cup finely diced jalapeños

• 1/3cup minced ginger

• 1tablespoon berbere

• 8ounces large-diced beef tenderloin

• 1/3cup unsalted butter

• 1lemon, juiced

• salt and freshly ground black pepper, to taste

• 1bunch cilantro, finely chopped

PREPARATION

FOR THE CREAMY GRITS:

1. In a medium saucepot on medium heat, place water and butter into the pot. Bring mixture to a boil.

2. Slowly pour grits into the pot while stirring with a whisk. Continue to stir every 2 to 3 minutes to maintain a smooth consistency. Continue cooking grits on low heat for 15 to 20 minutes. Adjust seasoning with heavy cream, additional butter, salt and pepper.

3. Garnish with diced scallions. Place the pot off the heat.

FOR THE BEEF TIBS:

1. In a large sauté pan on medium heat, place olive oil in the pan.

2. Add garlic, onions, jalapeños and ginger. Sauté vegetables for 3 to 5 minutes.

3. Add the berbere and continue to sauté for 2 to 3 minutes.

4. Add the diced beef tenderloin and continue cooking for 3 to 5 minutes. Adjust seasoning with butter, lemon juice, salt and pepper. Garnish with cilantro.