Steak has always been one of my favorites but I normally don’t step out of the traditional way it’s prepared and served. I’ve been pushing myself lately to try new flavors and I love this one. I’m also not a fan of cooked carrots at all but I loved these!
Like many of my recipes, I try to create low fuss meals for people who either don’t have the desire or time to be in the kitchen for long periods of time, or beginners who still want to be able to create something they can be proud of. I hope you enjoy this one as much as I do!
Balsamic Steak and Glazed Carrots
- 1 lb Chuck Steak
- 3 Whole Carrots
- Salt (to taste)
Marinade
- ¼ Cup Balsamic Vinegar
- 2 Tablespoons Worcestershire Sauce
- ⅛ Cup Olive Oil
- ½ Red Onion (sliced)
- 4 Cloves Garlic (smashed)
Glaze for Carrots
- 2 Tablespoons Balsamic Vinegar
- 2 Tablespoons Honey
Steak
Cut your steak into 2-inch pieces and place in a shallow dish
Add your balsamic vinegar, Worcestershire sauce, oil, red onion, and garlic and stir. Cover and place in the refrigerator for at least 2 hours and up to 6. Remove your steak from the refrigerator 30 minutes – 1 hour prior to cooking to bring it closer to room temperature.
Remove the garlic and add your salt and stir to coat your steak and onions evenly.
When you are ready to cook, heat a cast iron skillet to high heat. Drizzle olive oil in the pan and then sear your meat (leaving your onions for later) for 2-3 minutes on each side. Remove the steak from the pan, set aside and cover.
Carrots
Cut your carrots to your preferred size and shape. I cut mine in half horizontally and then cut the bigger, top portion, in half again vertically, giving me 3 pieces per carrot.
Turn the heat down to medium-high and add your carrots to the pan and cook for about 5 minutes until slightly soft. Mix your glaze and pour into the pan. Add your onions and salt to taste, then stir and cook for another 5-10 minutes. I prefer mine slightly crunchy so I lean more towards 5 minutes.
Serve with rice or mashed potatoes.
You can use any steak. I just prefer chuck because it is a cheaper cut but still tender.
If the glaze has burned onto your pan, add about a cup of water to the pan and boil.