Easy Marinated Rib Eye and Veg

8 INGREDIENTS • 15 STEPS • 1HR 15MINS

Easy Marinated Rib Eye and Veg

Recipe

4.0

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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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!

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

1HR 15MINS

Total Time

$5.84

Cost Per Serving

Ingredients

Servings

4

us / metric

1 bottle
(12 fl oz)

Beef Marinade

I used Stubb's® Beef Marinade

1/3 cup

Brown Sugar, lightly packed

2

Bone-in Ribeye Steak

about 1" thick

2 cups

Fresh Pineapple Chunks

1

Red Bell Pepper

cut into 1" pieces

1

Yellow Bell Pepper

cut into 1" pieces

1/2

Large Red Onion

cut into 1" pieces and separated

1 bunch

Scallion

Nutrition Per Serving

VIEW ALL

Calories

481

Fat

14.2 g

Protein

31.8 g

Carbs

62.3 g

Love This Recipe?

Easy Marinated Rib Eye and Veg

Save

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 Instructions

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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.

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