Maple Ribeye Plate with Glazed Dutch Carrots & Cos Salad

for the Maple-Marinated Ribeye

• 1 thick-cut ribeye (3–4cm thick)
• 1/2 cup pure Canadian maple syrup
• salt and pepper to taste

for the Maple-Balsamic Dutch Carrots

• 1 bunch Dutch carrots, peeled
• 2 tbsp maple syrup
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• salt and pepper to taste

for the Cos Salad with Maple-Lime Dressing

• 1 large cos lettuce, chopped
• 1 tsp dijon mustard
• 1 tsp maple syrup
• 1 tbsp olive oil
• juice of 1/2 lime
• salt and pepper to taste

Maple-Marinated Ribeye

1. Coat steak evenly in maple syrup. Refrigerate 2–4 hours (overnight max).
2. Remove from marinade and pat completely dry. Re-season with salt and pepper.
3. Heat pan or BBQ until very hot. Cook 2–3 minutes per side for medium-rare, flipping every 30–45 seconds for crust.
4. Rest 8–10 minutes. Finish with flaky salt before slicing.

Maple-Balsamic Dutch Carrots

1. Wash, peel and dry carrots thoroughly.
2. Toss with maple syrup, balsamic vinegar, olive oil, salt and pepper.
3. Lay flat on lined tray (no overlapping).
4. Roast at 200°C fan-forced for 20–30 minutes, turning halfway, until blistered and sticky.

Cos Salad with Maple-Lime Dressing

1. Whisk dressing ingredients until emulsified. Toss through lettuce just before serving