Tajin Smoked Seared Beef Tips Over Creamed Jalapeno Street Corn with Crispy chicharrones orrr "Street corn Steak Bites"

6 days ago

3 min read

Some of the best recipes start with good ingredients, a little collaboration and a reason to gather around the table. That’s what the Kansas City Restaurant Festival has always been about - bringing together the people who feed our city, sharing ideas, strengthening the local food scene, and of course, eating really good food.

Street Corn Steak Bites were created in that same spirit. Savory Tajín-smoked beef meets creamy Crazy Fresh Street Corn Salsa, Crazy Fresh Pico de Gallo, Cotija, cilantro and crispy chicharrón for a dish that’s a little smoky, a little spicy, a little messy, and meant to be shared.

We made it for KCRF, but we hope you’ll make it your own. Take the recipe back to your kitchen, put your spin on it, and serve up something worth gathering around.

Ingredients

Yield: 6 Servings

Tajín-Smoked Beef

1 lb beef tips
2 tsp baking soda
1 tbsp Crazy Fresh Chopped Garlic
1/2 cup Crazy Fresh Diced Yellow Onion
1/2 cup olive oil
1/8 cup fresh cilantro, chopped
1 1/2 cups Crazy Fresh Orange Juice
1 tsp fresh oregano, chopped
1/2 tsp ground cumin
1/4 cup chipotle in adobo
1/8 tsp coarse-ground black pepper
2 tbsp Tajín seasoning
1/2 cup olive oil blend, for finishing

Creamy Street Corn

2 (8 oz) containers Crazy Fresh Street Corn Salsa
1/4 cup cold water
1 cup heavy whipping cream
1 tbsp Crazy Fresh Chopped Garlic
1/4 tsp onion powder
1/8 tsp chili powder
1/4 tsp ground cumin
1/2 tsp kosher salt
1/8 tsp granulated sugar
1/2 lb salted butter
3/4 cup all-purpose flour

To Finish

Crazy Fresh Pico de Gallo
6 tbsp crumbled Cotija cheese
6 fresh cilantro sprigs
12 crispy chicharrones

Preparation

1. Tenderize the beef.Place the beef tips in a large mixing bowl and toss evenly with the baking soda. Let rest for approximately 15 minutes. Rinse thoroughly under cold water to remove the baking soda, then drain well.

2. Make the marinade.Combine the chopped garlic, diced onion, olive oil, cilantro, orange juice, oregano, cumin, chipotle in adobo and black pepper. Blend until smooth and fully incorporated.

3. Marinate.Pour the marinade over the beef tips and toss until evenly coated. Cover and refrigerate for 12–24 hours.

4. Smoke the beef.Preheat a smoker to 225°F. Remove the beef from the marinade and discard the remaining marinade. Smoke the beef tips for approximately 20 minutes. Remove and refrigerate until ready to finish.

5. Make the creamy street corn.Melt the butter in a large saucepan over medium heat. Add the flour and stir to form a roux. Add the cold water and heavy cream, stirring until smooth. Bring to a gentle simmer over medium-low heat and cook until the roux has thickened the mixture.

Stir in the Crazy Fresh Street Corn Salsa, chopped garlic, onion powder, chili powder, cumin, kosher salt and sugar. Continue cooking until hot and creamy. Adjust seasoning to taste.

6. Sear the beef.Preheat a flat-top or griddle to approximately 375°F. Toss the smoked beef tips with Tajín seasoning and olive oil. Sear on the hot griddle until nicely browned and cooked to the desired doneness.

7. Build the dish.Spoon creamy street corn into each serving dish. Top with approximately 3 seared beef tips, Crazy Fresh Pico de Gallo and crumbled Cotija.

Finish with 2 crispy chicharrones and a fresh cilantro sprig. Serve immediately.