Grilled Irish Beef with Potatoes and Carrots

featured in Recipes

kenyonteam

Grilled Irish Beef with Potatoes and Carrots

A fast and easy supper, perfect for St. Paddy's Day. Our take on the flavors of an Irish Beef and Guinness Stew, just on the grill!

Beef

Mar 3 - 35m cook

Prep time:

30 min ( +12hrs marinating)

Cook time

35m

Total time

1hr 10m ( +12hrs marinating)

Makes

4pp

Ingredients
Instructions

Marinade:

stout beer (such as Guinness)

1 cup

finely chopped red onion

1/2 cup

soy sauce

1/3 cup

honey

1 tbsp

rosemary, finely chopped

1 tbsp

garlic cloves, minced or pressed

Worcestershire sauce

2 tsp

angus beef chuck stew beef

2lbs

large red potatoes

4-5

baby carrots

1lb

parsley

garnish

salt & pepper

to taste

Marinade: Combine the beer, onion, soy sauce, honey, rosemary, garlic and Worcestershire sauce in a large sealable container.

Season the beef with salt and pepper and then submerge in the marinade. Refrigerate overnight or 12 hours. (the longer the more tender)

About 30 minutes before you are ready to cook the steaks, remove them from the fridge and the marinade. Pour the marinade into a small saucepan and bring to a boil. Simmer for 20 minutes, until reduced and thickened.

Add 2 cups of beer to the drip tray. Preheat your Kenyon Grill to high heat.

Cut potatoes into ¼ inch slices. In a small bowl mix potatoes with olive oil, rosemary, parsley, salt & pepper. Place on grill and cook on high for 10 minutes per side. Set aside.

Place the beef chuck on direct heat and grill for 3-5 minutes per side.

In a small bowl mix baby carrots with olive oil, parsley, salt & pepper. Place on grill and cook for 3 minutes per side.

Plate carrots and potatoes and place beef on top. Cover in leftover marinade, serve warm.

TIP

Use New York strip steak instead of beef chuck for a more tender meat selection.