Sometimes I’m just out of inspiration, or time… or I liked a dish so much that I have to remake it. For this combination it was a little bit of all that.
But I make some small changes in cooking the beef. The end result was juicier and a lot more tender.
Instead of roasting it in the oven, I combined 2 tbsp ginger juice with 1/2 tbsp olive oil, pink salt and fresh ground pepper and marinated about 5 pieces of chuck roast beef for about 10 minutes.
Then I grilled the beef on both sides on medium-high for about 2-3 minutes (each side, I cut the beef in thin slices).
I was sooo good, I just had to take pictures. 😀