GRILLED RIBEYE STEAKS
"In summer, I love to marinate these steaks overnight, then grill them for family and friends," writes Tim Hanchon of Muncie, Indiana. "When the weather is not as nice, they can be cooked under the broiler." The recipe makes a lot, so you can use the extra steak to make Pepper Steak Salad or Steak Tortillas (also found in Recipe Finder).
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a shallow dish, combine soy sauce, onions, brown sugar, garlic, ginger and pepper; add the steaks and turn to coat. Cover and refrigerate 8 hours or overnight., Drain and discard marinade. Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 700 calories, Fat 45g fat (18g saturated fat), Cholesterol 168mg cholesterol, Sodium 1977mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 55g protein.
BACKYARD GRILLED RIBEYE
Fire up the grill for this delicious Backyard Grilled Ribeye.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat grill to high heat.
- Bring first 4 ingredients to boil in small saucepan. Simmer on low heat 10 min., stirring occasionally. Cool.
- Combine onions, squash, zucchini and fennel in large bowl. Add 1 Tbsp. oil; toss to evenly coat vegetables with oil. Grill 5 to 7 min. or until vegetables are crisp-tender, turning occasionally. Remove from grill.
- Reserve 1 Tbsp. of the remaining oil for later use. Brush steaks with remaining oil; season with 1 Tbsp. pepper. Grill 8 to 10 min. on each side or until steaks are medium doneness (160ºF). Transfer to cutting board.
- Toss scallops with 1 tsp. of the reserved oil; season with remaining pepper. Grill 2 min. on each side or until opaque. Remove from grill.
- Cut fennel bulb into thin slices; place in medium bowl. Chop enough of the fennel fronds to measure 2 Tbsp. Add to sliced fennel along with the squash, zucchini, lemon zest, juice and remaining oil.
- Place 2 onions in food processor with date mixture; process until smooth.
- Cut steaks and scallops in half; place on platter with tomato slices and remaining onions. Serve with date sauce and vegetable salad.
Nutrition Facts : Calories 690, Fat 41 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 165 mg, Sodium 620 mg, Carbohydrate 25 g, Fiber 6 g, Sugar 13 g, Protein 56 g
BACKYARD RIB-EYE BARBECUE
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- HEAT grill to high heat.
- BRING first 4 ingredients to boil in small saucepan. Simmer on low heat 10 min., stirring occasionally. Cool.
- COMBINE squash, zucchini, onions and fennel in large bowl. Add 1 Tbsp. oil; toss to evenly coat vegetables with oil. Grill 5 to 7 min. or until vegetables are crisp-tender, turning occasionally. Remove from grill.
- RESERVE 1 Tbsp. of the remaining oil for later use. Brush steaks with remaining oil; season with 1 Tbsp. pepper and salt. Grill 8 to 10 min. on each side or until steaks are medium doneness (160°F). Transfer to cutting board.
- TOSS scallops with 1 tsp. of the reserved oil; season with remaining pepper. Grill 2 min. on each side or until opaque. Remove from grill.
- CUT fennel bulb into thin slices; place in medium bowl. Chop enough of the fennel fronds to measure 2 Tbsp. Add to sliced fennel along with the squash, zucchini, lemon zest, juice and remaining oil.
- PLACE 2 onions in food processor with date mixture; process until smooth.
- CUT steaks and scallops in half; place on platter with tomato slices and remaining onions. Serve with date sauce and vegetable salad.
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