Spicy Ribeye Steaks with Ginger-Orange Grilled Carrots

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

  • 40
    min
  • 4
    SERVINGS
  • 290
    Cal
  • 30 g
    Protein

Ingredients & Cooking

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

Cooking:

  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.

Safe Handling Tips

Nutrition Information

Butcher Counter

Ribeye Steak Rib Primal

This steak is rich, juicy and full-flavored with generous marbling throughout. Sold bone-in. Due to the exceptional taste and tenderness Beef Rib Steaks deliver for operators and diners alike. Bone In Rib Steaks offer great plate coverage and impressive presentations. 
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