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

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat.

• Separate raw meat from other foods.
• Wash all cutting boards, utensils, and dishes after touching raw meat.
• Do not reuse marinades used on raw foods.
• Wash all produce prior to use.
• Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
• Refrigerate food promptly.

Cooking:

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