Balsamic Beef with Figs and Carrots

If you’re not a fan of waiting around to slow-cook beef, this dish is for you. This quick-cook Balsamic Beef can be ready in just 30 minutes, and it hardly requires any preparation. The mix of balsamic vinegar and Worcestershire sauce makes for a flavorful and moist piece of meat, and the dish is slightly sweetened with the accompaniment of the carrots and figs.

Serves 2

2 cloves garlic

1 tablespoon extra-virgin olive oil

1⁄2 pound grass-fed Angus beef

6 small figs

1⁄2 cup balsamic vinegar

1 teaspoon Worcestershire sauce

1 teaspoon wild raw honey

3 sprigs rosemary

2 large carrots

1. Preheat oven to 350°F. Finely chop garlic. In a large cast-iron skillet or oven-safe pan, heat olive oil on medium heat. Add garlic and cook for 1 minute. Add beef and cook for 30 seconds on each side. Remove from heat and add figs, balsamic vinegar, Worcestershire sauce, honey, and rosemary sprigs to skillet. Transfer skillet to oven and bake for 10 minutes. Flip beef and cook for an additional 10 minutes.
2. Fill a medium pot with water and bring to a boil. Cut carrots in half and slice off both ends. Spiralize using a small-noodle blade. Add carrots to boiling water and cook for about 5 minutes or until carrots begin to soften.
3. When beef is finished, serve over carrot noodles and use the remaining sauce in the pan to drizzle over dish.

Keeping Beef Moist

When placing beef in the oven, make sure it has been nicely coated in balsamic vinegar; this will keep it from drying out too much.