85
      Tuesday
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      Wednesday
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      Thursday
      78 / 54

      Spicy Ribeyes with Ginger Orange Grilled Carrots

      steak and carrots
      steak and carrots

      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 to taste
      1-1/2 to 2 tablespoons chile garlic sauce (sriracha)
      1 teaspoon ground ginger
      2 tablespoons orange marmalade

      Directions:

      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.