Spicy Ribeyes With Ginger-Orange Grilled Carrots

• 2 Beef Ribeye Steaks Bone-In cut 1 inch thick, 13 to 15 ounces each
• 6 carrots large, about 14 ounces, peeled and cut in half lengthwise, then in half crosswise
• 1 tablespoon vegetable oil
• salt
• 2 tablespoons chile garlic sauce Sriracha
• 1 teaspoon ground ginger
• 2 tablespoons orange marmalade

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 (145u0b0F) to medium (160u0b0F) 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.

ribeye, carrots, vegetable oil, salt, garlic sauce, ground ginger, orange marmalade

Taken from www.yummly.com/recipe/Spicy-Ribeyes-with-Ginger-Orange-Grilled-Carrots-1089411 (may not work)