Grilled steak and grilled carrots on a white plate, sitting on a wood table.

Spicy Ribeyes with Ginger-Orange Grilled Carrots

Name: Spicy Ribeyes with Ginger-Orange Grilled Carrots
Prep time: 10 min
Cook time: 15 min
Yield: 4 Servings
Cuisine: Beef
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

Recipe and Photo Courtesy of BeefItsWhatsForDinner.com

Makes: 4 servings
Prep Time: 10 - 15 minutes
Cook Time: 8 - 20 minutes

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 tbsp vegetable oil
Salt
1-1/2 to 2 tbsp chile garlic sauce (Sriracha)
1 tsp ground ginger
2 tbsp orange marmalade

Directions:

Brush carrots with oil.
Preheat grill to medium.
Place steaks in center of cooking grid; arrange carrots around steaks.
Grill steaks, covered, 9 to 13 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 tsp 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.