less than 1 hr
Maple Ginger Glazed Beef with Roasted
Carrots and Potatoes
- 1 lb beef, any cut: flank, skirt, New York Strip are good choices (just not ground)
- 1 tbsp Butter
- 9 medium Potatoes, cubed
- 9 small Carrots, whole
- Drizzle of Olive Oil
- 1 tsp Garlic Granules, plus a little more to rub the beef
- Salt & Pepper
- 1/3 c Maple Syrup
- 1” fresh Ginger, roughly chopped
- 2 cloves Garlic, roughly chopped
- 1.5 tsp Soy Sauce
- 5 cracks fresh Black Pepper
Step by Step Instructions
Heat oven to 400°. Line a baking sheet with parchment paper and toss carrots in a bowl with a drizzle of olive oil. Add a sprinkle of salt and pepper, toss, and then place carrots at one end of the baking sheet. In the same bowl toss potatoes with a good drizzle of olive oil, salt, pepper, and garlic granules until they are well coated, then place potatoes at the other end of the baking sheet with the carrots. Place pan in the oven and roast the carrots and potatoes until tender (about 35 – 45 min).
While potatoes and carrots are roasting, rub the beef with garlic granules, salt and pepper then set aside and prepare the Maple Ginger Glaze.
Place maple syrup, chopped garlic, chopped ginger, soy sauce, and pepper into a small food processor and process until garlic and ginger are very finely chopped. If you don’t have a small food processor, just chop the garlic and ginger as finely as you can and mix it with the other sauce ingredients.
Pour the sauce into a small pot and warm over medium low heat for about 5 minutes to let the flavors mingle, then let it rest on the lowest heat setting until ready to serve.
When potatoes and carrots are about 10 minutes from being done, start grilling the beef. A cast iron pan is a great choice for this dish. Divide the beef into 4 equal pieces and melt the butter in the pan over high heat (if you are using flank steak you will need more butter because flank is so lean). When butter is sizzling, add your beef and turn the heat down a bit. Give the beef a good sear allowing it to cook half way through on one side to your taste preference, then turn it over, sear the other side and continue to cook through to your preference. If you are using skirt steak, sear it on both sides quickly (it’s thinner and cooks very fast). If you are using flank steak, try not to cook it more than medium as it will become too dry and tough otherwise.
When beef is done, plate and serve potatoes and carrots along side. Drizzle Maple Ginger Glaze generously over the beef and use a pastry brush to brush a little over the potatoes and carrots as well. Now sit down and enjoy this simple yet crazy delicious dinner!