Grilled Orange Ginger Steak Vegetables Recipes

SPICY RIBEYES WITH GINGER-ORANGE GRILLED CARROTS

Steps:

• 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.

GRILLED ORANGE GINGER BEEF

Steps:

• Pierce meat all over with fork or tenderizer.
• Place in food storage bag with orange juice, soy sauce, chili peppers, garlic, chili paste, sesame oil, orange peel, red pepper, ginger, and brown sugar.
• Marinate overnight.
• Drain off and reserve marinade.
• Grill meat over medium-high heat, turning at 5 minute intervals until internal temperature reaches 135 degrees, about 10 minutes per side.
• Remove meat from grill and place on covered platter to rest for 5 minutes.
• Bring reserved marinade to a boil for 3 minutes.
• Stir in 1/2 tablespoon cornstarch and simmer until thickened.
• Slice meat thinly against the grain, drizzle with sauce made from marinade, and garnish with peanuts and green onions.
• Serve with rice.

GRILLED BLOOD ORANGE CHUCK STEAK

Steps:

• Mix marmalade, water, soy sauce, mojo criollo dressing, brown sugar, orange juice, ginger, garlic powder, and orange zest in a bowl. Measure 1 cup marinade and pour into a large resealable plastic bag; add beef to bag. Seal bag and turn beef inside bag to coat completely. Marinate in refrigerator, turning occasionally, for at least 8 hours to overnight. Cover bowl with remaining marinade and refrigerate.
• Remove beef from marinade; discard used marinade.
• Preheat grill for medium heat and lightly oil the grate.
• Grill beef on the preheated grill, basting frequently with reserved marinade, until desired doneness is reached, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).