Spicy Ribeyes with Ginger-Orange Grilled Carrots
Courtesy of The Beef Checkoff 4 Servings • 15 Min. Prep Time • 10 Min. Cook Time| Ingredients |
|---|
| 2 beef Ribeye Steaks Bone-In, cut 1-in. thick (13-15 oz. each) |
| 6 large carrots (about 14 oz.), peeled and cut in half lengthwise, then in half crosswise |
| 1 Tbsp. vegetable oil |
| salt |
| 1 1/2 to 2 Tbsp. chile garlic sauce (Sriracha) |
| 1 tsp. ground ginger |
| 2 Tbsp. orange marmalade |
Directions:
1. Brush carrots with oil. Place steaks in center of grill grid over medium, ash-covered coals; arrange carrots around steaks. Grill steaks, covered, 9 to 13 minutes (over medium heat on preheated gas grill, 9 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness; turning occasionally. Grill carrots 8 to 11 minutes (for gas grill, times remain the same) or until crisp-tender, turning occasionally.
2. Meanwhile, combine chile garlic sauce and ginger in small bowl. Combine 2 teaspoons chile garlic sauce mixture and marmalade, reserving remaining mixture for brushing.
3. Combine hot carrots with marmalade mixture; tossing to coat evenly. Brush top of steaks with reserved chile garlic sauce mixture. Remove bones; carve steaks into slices. Season beef and carrots with salt, as desired. Serve beef with carrots.
* Recipe Courtesy of The Beef Checkoff
Nutrition:
Calories: 286; Total Fat: 11g; Saturated Fat: 3g; Cholesterol: 92mg; Total Carbs: 17g; Fiber: 3g; Protein: 30g; Sodium: 302mg;