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Easy Marinated Rib Eye and Veg
Recipe

8 INGREDIENTS • 15 STEPS • 1HR 15MINS

Easy Marinated Rib Eye and Veg

4
5 ratings
Tender marinated rib-eye steaks with grilled vegetable and pineapple kebobs. Spectacular! And when I say easy — I mean e-a-s-y! Try it with grilled chipotle-lime corn, black-eyed pea salad or rosemary-mustard potatoes. Your diners will love it!
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Easy Marinated Rib Eye and Veg
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Tender marinated rib-eye steaks with grilled vegetable and pineapple kebobs. Spectacular! And when I say easy — I mean e-a-s-y! Try it with grilled chipotle-lime corn, black-eyed pea salad or rosemary-mustard potatoes. Your diners will love it!
1HR 15MINS
Total Time
$5.84
Cost Per Serving
Ingredients
Servings
4
US / Metric
Beef Marinade
1 bottle
(12 fl oz)
Beef Marinade
I used Stubb's® Beef Marinade
Brown Sugar
1/3 cup
Brown Sugar, lightly packed
Bone-in Ribeye Steak
2
Bone-in Ribeye Steak
about 1" thick
Red Bell Pepper
1
Red Bell Pepper
cut into 1" pieces
Yellow Bell Pepper
1
Yellow Bell Pepper
cut into 1" pieces
Red Onion
1/2
Large Red Onion
cut into 1" pieces and separated
Scallion
1 bunch
Scallion
Nutrition Per Serving
VIEW ALL
Calories
481
Fat
14.2 g
Protein
31.8 g
Carbs
62.3 g
Add to plan
logo
Easy Marinated Rib Eye and Veg
Save
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Cooking InstructionsHide images
step 1
If using bamboo skewers - soak them in water for an hour before threading the vegetables onto the skewers.
step 2
In a medium bowl, combine the Beef Marinade (1 bottle) and Brown Sugar (1/3 cup). Stir to combine. Reserve 1/2 cup of the marinade for brushing on the pineapple and vegetables.
step 2 In a medium bowl, combine the Beef Marinade (1 bottle) and Brown Sugar (1/3 cup). Stir to combine. Reserve 1/2 cup of the marinade for brushing on the pineapple and vegetables.
step 3
Pour remaining marinade in a zip-top plastic bag. Add the Bone-in Ribeye Steak (2) (steaks should be about 1 pound each) and press out the air before sealing the bag. Tip the bag over on itself to completely cover the steaks.
step 3 Pour remaining marinade in a zip-top plastic bag. Add the Bone-in Ribeye Steak (2) (steaks should be about 1 pound each) and press out the air before sealing the bag. Tip the bag over on itself to completely cover the steaks.
step 4
Lay them flat in the refrigerator for at least 1 hour and up to 4, flipping the bag every 30-60 minutes.
step 4 Lay them flat in the refrigerator for at least 1 hour and up to 4, flipping the bag every 30-60 minutes.
step 5
Meanwhile, alternate threading the Fresh Pineapple Chunks (2 cups), Red Bell Pepper (1), Yellow Bell Pepper (1), and Red Onion (1/2) onto metal or pre-soaked wooden skewers.
step 5 Meanwhile, alternate threading the Fresh Pineapple Chunks (2 cups), Red Bell Pepper (1), Yellow Bell Pepper (1), and Red Onion (1/2) onto metal or pre-soaked wooden skewers.
step 6
Place the skewers on a baking sheet along with the Scallion (1 bunch) and reserved marinade. Refrigerate until ready to grill.
step 7
Once ready to grill, remove the steaks from the marinade and place them on a baking sheet. Pour the steak marinade into a bowl and reserve for basting. Dry the steaks off on both sides using a paper towel.
step 7 Once ready to grill, remove the steaks from the marinade and place them on a baking sheet. Pour the steak marinade into a bowl and reserve for basting. Dry the steaks off on both sides using a paper towel.
step 8
Let the steaks rest at room temperature while you grill the vegetables.
step 9
Heat the grill to medium-high heat, about 450 degrees F (230 degrees C). Place the vegetable skewers on the grill and brush with marinade. Flip the skewers after 3-4 minutes and brush on more marinade. Cook the vegetables until crisp-tender and slightly charred.
step 9 Heat the grill to medium-high heat, about 450 degrees F (230 degrees C). Place the vegetable skewers on the grill and brush with marinade. Flip the skewers after 3-4 minutes and brush on more marinade. Cook the vegetables until crisp-tender and slightly charred.
step 10
Transfer to the baking sheet and tent with foil.
step 10 Transfer to the baking sheet and tent with foil.
step 11
Heat the grill to a high heat, about 525-550 degrees F (275-290 degrees C).
step 12
Place the steaks on grill and lower the temperature to a medium high heat, about 450 degrees F (230 degrees C), and watch for flare-ups.
step 13
Cook steaks for 7 to 9 minutes for medium rare - medium, turning them about halfway through the cooking. Grill the green onions for about 5 minutes total. Baste both the steak and the green onions with reserved marinade.
step 13 Cook steaks for 7 to 9 minutes for medium rare - medium, turning them about halfway through the cooking. Grill the green onions for about 5 minutes total. Baste both the steak and the green onions with reserved marinade.
step 14
Transfer the steak and scallions to a cutting board and let the meat rest for 5 minutes before cutting.
step 14 Transfer the steak and scallions to a cutting board and let the meat rest for 5 minutes before cutting.
step 15
Slice the steak into 1-inch slices and arrange on a platter. Pour any collected juices back onto the meat. Slide the vegetables from the skewers and arrange on the platter along with the grilled onions. Serve.
step 15 Slice the steak into 1-inch slices and arrange on a platter. Pour any collected juices back onto the meat. Slide the vegetables from the skewers and arrange on the platter along with the grilled onions. Serve.
Tags
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Dairy-Free
American
Gluten-Free
Beef
Grill
BBQ
Shellfish-Free
Father's Day
Game Day
Vegetables
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