Grilled Beef with Carrot and Ginger Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 45 minutes from start to finish. The magic happens in that gorgeous carrot and ginger glaze, which not only tastes incredible but gives you the anti inflammatory benefits of fresh ginger. The beauty of this recipe is its simplicity: you're basically making one amazing sauce while your ribeye steaks sear to perfection on the grill. Everything about it feels fancy enough for guests, yet it's straightforward enough that I can pull it off on a busy Tuesday night. The combination of sweet honey, savory soy sauce, and zesty ginger creates this addictive glaze that makes even simple grilled beef taste restaurant quality. Trust me, once you try this, it'll become a regular rotation in your cooking.
Ella x
Ingredients
- 4beef ribeye steaks(1.5 inches thick, room temperature)
- ¾ kgcarrots(peeled and cut into 3-inch batons)
- 3 tablespoonsfresh ginger(minced)
- 3 tablespoonssoy sauce
- 2 tablespoonshoney
- 1 tablespoonrice vinegar
- 4garlic cloves(minced)
- 3 tablespoonsvegetable oil
- 2 tablespoonsbutter
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 2 tablespoonssesame seeds(for garnish)
- 2green onions(sliced, for garnish)
Detail level
Instructions
- 1
Pat beef steaks dry with paper towels and season generously with salt and pepper on both sides. Let them rest at room temperature for 15 minutes.
Tip: Room temperature meat cooks more evenly and develops a better crust.
- 2
In a small bowl, whisk together soy sauce, honey, rice vinegar, minced ginger, and half of the minced garlic. Set the glaze aside.
Tip: This glaze can be prepared up to 2 hours ahead of time.
- 3
Preheat your grill to high heat for 10 minutes. Lightly oil the grill grates to prevent sticking.
- 4
Toss the carrot batons with 1 tablespoon of oil and the remaining minced garlic. Place them in a grill basket or on a piece of foil with holes punched through it.
Tip: Cooking carrots in a basket prevents them from falling through the grates.
- 5
Place the carrot basket on the grill over medium-high heat. Grill for 12-15 minutes, stirring occasionally, until the carrots are tender and lightly charred.
Tip: Carrots should be fork-tender but still have a slight firmness.
- 6
While carrots are cooking, place beef steaks on the hottest part of the grill. Cook for 4-5 minutes without moving them to develop a crust.
Tip: Resist the urge to flip early; let the meat develop a caramelized exterior.
- 7
Flip the steaks and cook for another 4-5 minutes for medium-rare doneness. Brush with the ginger glaze during the last minute of cooking.
Tip: Use a meat thermometer; steaks should reach 130-135°F for medium-rare.
- 8
Transfer steaks to a cutting board and let them rest for 5 minutes. In the final minutes, toss the grilled carrots with the remaining glaze and butter to coat evenly.
Tip: Resting the meat allows juices to redistribute for a more tender result.
- 9
Plate the beef steaks and arrange the glazed carrots alongside. Drizzle any pan juices over the top and garnish with sesame seeds and sliced green onions.
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