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Spicy Ribeyes with Ginger-Orange Grilled Carrots
Courtesy of The Beef Checkoff
Servings: 4
Prep Time: 15 Min. Cook Time: 10 Min. What you need:
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+ 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 What to do:
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 Nutritional information:
Calories: 286; Total Fat: 11g; Saturated Fat: 3g; Cholesterol: 92mg; Total Carbs: 17g; Fiber: 3g; Protein: 30g; Sodium: 302mg;
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