SPICY RIBEYE STEAKS WITH GINGER-ORANGE GRILLED CARROTS
Sweet and spicy carrots complement the marbling in these steaks for a quick, no sweat meal.
Provided by BIWFD
Categories Entrée
Time 40m
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 290
GRILLED ORANGE GINGER BEEF
Provided by ReadySetEat
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk VH® Medium Garlic Rib Sauce, VH® Orange Ginger Stir-Fry Sauce, red wine vinegar and sesame oil together. Reserve 1 cup (250 mL). Place remaining sauce, the white part of the onion and the steak into a resealable bag. Seal bag and let stand at room temperature for up to 20 minutes, or refrigerate for 8-24 hours, turning occasionally.
- Spray grill and utensils with PAM® Grilling Spray. Preheat grill to medium heat.
- Remove steak from bag, shaking off excess marinade. Discard marinade. Place steaks on grill and cook for approximately 5 minutes on each side for medium-rare. Remove from heat and let steak stand for 5 minutes before serving.
- Meanwhile, add onion greens to the reserved mixture and heat in a small saucepan until warm. Drizzle steaks with sauce. Serve the rest for dipping.
Nutrition Facts : @id https
GINGER-ORANGE PORK TENDERLOIN
A fast-to-fix mix marinates grilled pork tenderloin in this simple yet special entree from Lynn Roth of Ypsilanti, Michigan.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 8 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, uncovered, over medium heat for 15 minutes on each side or until a thermometer reads 160°, basting frequently with reserved marinade.
Nutrition Facts : Calories 243 calories, Fat 6g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 851mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
ORANGE AND GINGER GRILLED PORK TENDERLOIN
This is an easy recipe perfect for a special dinner. The leftovers make wonderful sandwiches the next day. Serve this with your favorite mashed potatoes.
Provided by cookiedog
Categories Pork
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- To make the marinade: Combine the orange juice, vinegar, ginger, and orange zest in a small bowl.
- Put the pork tenderloins in a shallow pan and pour the marinade over them. Refrigerate for 4 to 6 hours.
- To make the Orange-Ginger Sauce: Melt the marmalade in a small pan. Add the ginger, soy sauce, cider vinegar, and mustard, stirring to combine; keep warm.
- Prepare the grill with a medium-hot fire.To gauge the heat, hold your hand palm down about 4 inches above the grill. If you can hold it there for only 5-6 seconds it means you have a medium hot fire.
- Remove the meat from the marinade and season it with salt and pepper. Grill, turning at least once, until an instant-read thermometer inserted in the center of the meat reads 150F, 15 to 20 minutes. Brush with some of the Orange-Ginger Sauce during the last 5 minutes of cooking. Allow the meat to rest on a cutting board tented with aluminum foil for a few minutes before slicing. Slice the meat 1/2 inch thick on the diagonal. Pass the remaining sauce at the table.
GINGERY-ORANGE GRILLED STEAKS
A tangy steak that's great served with a watermelon salad and some corn on the cob. Can marinate for as little as 30 minutes.
Provided by Lori Loucas
Categories Beef
Time 25m
Number Of Ingredients 7
Steps:
- 1. Place the orange juice, honey, vinegar, salt, and pepper sauce in a bowl. Grate the ginger and add to the bowl. Whisk till well blended. Set aside.
- 2. Use paper towels to pat steaks dry. Use a fork to poke several holes in each. Put the steaks in a ziplock bag and add the orange juice mixture. Seal bag, massage the marinade into the steaks, then marinate in the refrigerator for 1 hour (or overnight), turning occasionally.
- 3. Preheat grill (or grill pan) on medium-high. Remove steaks from bag and grill for 3-5 minutes on each side until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done).
- 4. Transfer steaks to cutting board and let stand 5-10 minutes before slicing; temperature will rise 5-10°F during this time. Slice diagonally into 1/2-inch-thick slices and serve.
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