Spicy Ribeye Steaks with Ginger-Orange Grilled Carrots

Name: Spicy Ribeye Steaks with Ginger-Orange Grilled Carrots
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: Ribeye Steak; carrots; vegetable oil; salt; Sriracha; ground ginger; orange marmalade

Sweet and spicy carrots complement the marbling in these steaks for a quick, no sweat meal.

Cook Time: 40 Minutes

Servings: 4

Ingredients: 7

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Ingredients

2 beef Ribeye Steaks Bone-In, cut 1 inch thick (13 to 15 ounces each)
6 large carrots (about 14 ounces), peeled and cut in half lengthwise, then in half crosswise
1 tablespoon vegetable oil
Salt
1-1/2 to 2 tablespoons chile garlic sauce (Sriracha)
1 teaspoon ground ginger
2 tablespoons orange marmalade

Preparation

Step 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.
Step 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.
Step 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.

Nutrition Information

286 Calories

0 %*

3g SAT FAT

0 %DV**

30g PROTEIN

0 %DV

2.3 mg IRON

0 %DV

5.7 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 286 Calories; 99 Calories from fat; 11g Total Fat (3 g Saturated Fat; 5 g Monounsaturated Fat;) 92 mg Cholesterol; 302 mg Sodium; 17 g Total Carbohydrate; 2.7 g Dietary Fiber; 30 g Protein; 2.3 mg Iron; 12.8 mg NE Niacin; 0.8 mg Vitamin B₆; 1.6 mcg Vitamin B₁₂; 5.7 mg Zinc; 35.6 mcg Selenium; 8.5 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.