Sweet and spicy carrots complement the marbling in these steaks for a quick, no sweat meal.
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.
Meanwhile, combine chile garlic sauce and ginger in small bowl. Combine 2 teaspoons chile garlic sauce mixture and marmalade, reserving remaining mixture for brushing.
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.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per 3-oz serving: 286 Calories; 11g Total Fat; 3g Saturated Fat; 5g Monounsaturated Fat; 92mg Cholesterol; 302mg Sodium; 17g Total carbohydrate; 30g Protein; 2.3mg Iron; 12.8mg Niacin; 0.8mg Vitamin B6; 8.5mg Choline; 1.6mcg Vitamin B12; 5.7mg Zinc; 35.6mcg Selenium; 2.7g Fiber.