7 ingredients
4 servings
40 minutes
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.
2 beef Ribeye Steaks Bone-In, cut 1 inch thick (13 to 15 ounces each)
Wash hands with soap and water before cooking and always after touching raw meat.
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.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron
Source: beefitswhatsfordinner.com