Beef and carrots – it’s one of those timeless culinary pairings, like bacon and eggs, or tomato and basil, that just works so well on an almost molecular level that even the most sceptical of us start to believe in the notion of some kind of Grand Plan.
It’s a combination that seems to cross international borders and cultural norms with ease – I even have a wonderful recipe for Chinese braised beef and carrots that is sublime, and of course we British love it so much, we wrote a song about it….
Here though this classic duo was press-ganged into use as a quick but classy supper.
As far as cut goes, I’ll be honest and up-front here – I have only a limited idea as to what the
various cuts are called in English! This is because I’ve done most of my meat buying in Sweden, so only really know the cuts that are commonly available here and obviously what they are called.
Mrs. Paleovirtus prefers an entrecôte (No. 3 on the diagram), with it’s extra layer of fat, whereas Paleovirtus Jr. and I prefer the leaner rostbiff (No. 6).
As far as preparation goes, with good steak I really do believe that less is more. I follow a very few simple rules, which are…
- I always grill the meat on a stove-top grill pan.
- Take the meat out of the fridge well in advance, so that it can properly come up to room temperature before being grilled.
- Pat the meat dry thoroughly with kitchen paper.
- Keep the seasoning simple – lightly salt and pepper the meat.
- Heat the grill pan up to one notch below maximum – on our cooker the super-duper hob goes up to 9, and so I heat the grill pan up to 8.
- Just prior to grilling I lightly brush the meat with a little melted coconut oil.
- We like our meat grilled to medium / medium-rare, which translates as 2 x 1 ½ minutes or 4 x 45 seconds for the thinner entrecôte ( 3 minutes in total), and 4 x 1 minute for the rostbiff (4 minutes in total). The “4 x” timings, where you grill the meat twice on each side, rotating the meat through 90 degrees for the second grilling, are for the times when you want those marty purdy cross-hatch grill marks on the meat, although even on a hot pan you might not get them at 45 seconds when grilling the entrecôte, so the 2 x 1 ½ minute timing might give a more attractive finish overall.
- Don’t serve the meat straight from the grill – allow it to rest for a few minutes first.
As far as the carrots go, this is a firm family favourite with clan Paleovirtus – steamed carrot
batons with honey and sesame seed.
There really are no surprises here – carrot batons are steamed until just tender – 3 or 4 minutes at most, and then drizzled with honey and sprinkled with sesame seeds to taste.
Add a nice bit of salad on the side and you’re good to go.