Spicy Ribeye Steaks with Ginger-Orange Grilled Carrots
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Step 1Brush 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 2Meanwhile, combine chile garlic sauce and ginger in small bowl. Combine 2 teaspoons chile garlic sauce mixture and marmalade, reserving remaining mixture for brushing.
Step 3Combine 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 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.