I know what you might be thinking—boiling beef before grilling it sounds like a crime against steak. I was skeptical too until I tried this method, which is surprisingly common in home cooking when dealing with tougher, budget-friendly cuts like chuck or round. The gentle simmer breaks down the connective tissue that grilling alone just can’t handle, and the final sear adds that necessary smoky flavor.
This recipe also includes a vinegar and salt soak for the raw meat. In many households, this is non-negotiable for removing “zhafra” (that gamey meat smell), though I admit I sometimes skip it if I’m using high-quality steak. The result is a very comforting, old-school meal. The mashed potatoes here are made with olive oil instead of butter, giving them a fruity, rich profile that pairs perfectly with the spiced beef broth.
Ingredients
- 2 lbs beef steaks or thick roast slices (Avoid ground beef for this method; it will fall apart)
- For the Meat Wash: ½ cup white vinegar and ½ cup kosher salt
- The Pot: 3 tbsp olive oil, 2 diced onions, 2 sliced carrots, 2 bay leaves
- Spices: ½ tsp nutmeg, ¼ tsp cinnamon, salt & pepper
- Liquid: 4 cups water (or beef broth for deeper flavor)
- The Mash: 4 large Russet potatoes, ¼ cup quality olive oil
Instructions
- The Wash (Optional but Traditional): In a bowl, soak the beef in cold water mixed with the vinegar and ½ cup salt for 10 minutes. This whitens the meat slightly and removes odors. Important: Rinse the meat thoroughly afterwards, or it will be incredibly salty. Pat it dry.
- Build the Base: Heat 3 tablespoons of olive oil in a large pot. Sauté the onions, carrots, and spices (nutmeg, cinnamon, bay leaves) until the kitchen smells warm and aromatic.
- Simmer: Add the 4 cups of water and bring to a boil. Add the beef. Turn the heat down to low, cover, and simmer for 30 to 45 minutes. The meat should be tender when poked with a fork, but not falling apart.
- Make the Mash: While the meat cooks, boil your potatoes. Drain them well—watery potatoes are the worst. Mash them while hot and fold in the ¼ cup olive oil, salt, and pepper.
- The Sear: Remove the beef from the liquid. Pat it dry with paper towels. If the meat is wet, it won’t brown. Season with a pinch of fresh pepper.
- Finish: Heat your grill or grill pan to high. Sear the meat for about 4 minutes per side to get those appetizing grill marks. Serve over the potatoes.
Why You’ll Love This Recipe
- Tenderizes Cheap Cuts: This is the best way to make a tough round steak taste like a tender roast.
- Two-in-One: You end up with a delicious light beef broth (from the boiling liquid) that you can save for soup later.
- Olive Oil Mash: It feels lighter and more Mediterranean than the usual butter-heavy version.
Chef’s Tips for Perfection
- Dryness is Key: When you take the beef out of the broth, it will be gray and unappealing. You must dry it thoroughly before grilling to get that nice brown crust.
- Don’t Waste the Liquid: The water you simmered the beef in is now a flavorful broth. Strain out the veggies and freeze the liquid for your next stew.
- Potato Texture: Since we aren’t using butter or cream, the potatoes need to be mashed very thoroughly to avoid being dry. If they feel stiff, add a splash of the beef cooking liquid to the mash.
Storage and Reheating
Store the beef and potatoes in separate containers in the fridge for up to 3 days. To reheat, slice the beef and warm it in a pan with a splash of water to keep it from drying out. The potatoes can be reheated in the microwave.
Nutritional Notes
This dish is high in protein and carbohydrates. Using olive oil in the potatoes provides healthy fats, but be mindful of portion sizes if you are watching calorie intake, as beef and potatoes are a hearty combination.
