Courtesy of The Beef Checkoff
4Servings•15 Min.Prep Time•10 Min.Cook Time•
原料：
- 2 beef Ribeye Steaks Bone-In, cut 1-in. thick (13-15 oz. each)
- 6 large carrots (about 14 oz.), 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
说明：
- 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.
- Recipe Courtesy of The Beef Checkoff
营养：
| 成分 | 数值 |
|---|
| Calories | 286 |
| Total Fat | 11g |
| Saturated Fat | 3g |
| Cholesterol | 92mg |
| Total Carbs | 17g |
| Fiber | 3g |
| Protein | 30g |
| Sodium | 302mg |