Grilled Beef with Roasted Root Vegetables

Ingredients

In this Finnish adaptation of the Thai dish Yam Nuea Yang, we replace the traditional Thai flavors with Finnish spices and ingredients. The original dish features a spicy and tangy marinade, while our Finnish version focuses on a more savory and aromatic profile. Additionally, we substitute the Thai herbs and vegetables with root vegetables commonly found in Finnish cuisine, giving the dish a distinct Nordic twist. We alse have the original recipe for Yam nuea yang, so you can check it out.

• 500g (1.1 lb) beef steak 500g (1.1 lb) beef steak
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• 2 carrots, peeled and cut into chunks 2 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks 2 parsnips, peeled and cut into chunks
• 4 potatoes, peeled and cut into wedges 4 potatoes, peeled and cut into wedges
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 35g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the vegetable oil, minced garlic, dried thyme, dried rosemary, paprika, salt, and pepper to create a marinade.
3. 3.
   Rub the marinade all over the beef steak, ensuring it is evenly coated. Let it marinate for at least 30 minutes.
4. 4.
   In the meantime, preheat the oven to 200°C (400°F).
5. 5.
   Place the carrots, parsnips, and potatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat the vegetables evenly.
6. 6.
   Roast the vegetables in the preheated oven for 30-35 minutes, or until they are golden brown and tender.
7. 7.
   While the vegetables are roasting, grill the marinated beef steak on the preheated grill for about 4-5 minutes per side, or until it reaches your desired level of doneness.
8. 8.
   Remove the beef from the grill and let it rest for a few minutes before slicing it into thin strips.
9. 9.
   Serve the grilled beef alongside the roasted root vegetables.

Treat your ingredients with care...

• Beef steak — For a tender and juicy result, make sure to let the beef steak rest after grilling before slicing it. This allows the juices to redistribute and ensures a more flavorful bite.

Tips & Tricks

• If you prefer a spicier flavor, you can add a pinch of chili flakes to the marinade.
• Experiment with different root vegetables based on your preference and seasonal availability.
• For added freshness, squeeze some lemon juice over the grilled beef before serving.
• If you don't have a grill, you can also cook the beef steak on a stovetop grill pan or under the broiler in your oven.
• Leftovers can be enjoyed the next day by reheating the beef and vegetables in a skillet or microwave.

Serving advice

Serve the Grilled Beef with Roasted Root Vegetables on a large platter, allowing everyone to help themselves. Garnish with fresh herbs, such as parsley or dill, for an extra pop of color and flavor.

Presentation advice

Arrange the sliced beef on top of the roasted root vegetables, creating an appealing contrast of colors. Drizzle any remaining juices from the beef over the dish for added moisture and flavor.