Grilled Beef with Carrot and Ginger Glaze

Instructions

1. 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. 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. 3

   Preheat your grill to high heat for 10 minutes. Lightly oil the grill grates to prevent sticking.

4. 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. 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. 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. 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. 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. 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.