Honey Beef with Roasted Potatoes

 

Ingredients

For the Beef:

500g beef steak (sirloin or ribeye works best)

3 tbsp honey

2 tbsp soy sauce

2 tbsp olive oil

1 tbsp balsamic vinegar (optional, for tanginess)

3 cloves garlic, minced

1 tsp chili flakes (optional, for heat)

Salt & black pepper, to taste

For the Roasted Potatoes:

4 medium potatoes, peeled & cut into cubes

3 tbsp olive oil

1 tsp smoked paprika

½ tsp garlic powder

½ tsp dried thyme or rosemary

Salt & black pepper, to taste

Instructions:

1. Prepare the Marinade & Beef:

In a bowl, whisk together honey, soy sauce, olive oil, balsamic vinegar, garlic, chili flakes, salt, and pepper.

Coat the beef with the marinade, cover, and let it rest for at least 30 minutes (or up to 4 hours in the fridge for deeper flavor).

2. Roast the Potatoes:

Preheat oven to 200°C (400°F).

Toss the potato cubes with olive oil, paprika, garlic powder, thyme, salt, and pepper.

Spread evenly on a baking tray lined with parchment paper.

Roast for 30–35 minutes, flipping halfway, until golden and crispy.

3. Cook the Beef:

Heat a skillet or grill pan over medium-high heat.

Sear the marinated beef for about 3–4 minutes per side (depending on thickness and desired doneness).

Let the beef rest for 5 minutes before slicing.

4. Glaze (Optional):

In the same pan, pour the leftover marinade and simmer for 2–3 minutes until slightly thickened.

Brush or drizzle over the sliced beef for extra flavor.

5. Serve:

Plate the honey-glazed beef slices alongside the roasted potatoes.

Garnish with fresh parsley or green onions if desired.

📌 Notes

Serve with a side salad or steamed veggies for a balanced meal.

You can substitute sweet potatoes for a sweeter, caramelized side.

For extra richness, add a knob of butter to the potatoes right before serving.