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RECIPE
8 INGREDIENTS15 STEPS1HR 15MIN

Easy Marinated Rib Eye and Veg

4.0
5 Ratings
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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.
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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!

1HR 15MIN

Total Cooking Time

8

Ingredients
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.
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Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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1 bottle
(12 fl oz)
Stubb's® Beef Marinade
1/3 cup
Brown Sugar , lightly packed
2
Bone-in Ribeye Steak
about 1" thick
1
cut into 1" pieces
1
cut into 1" pieces
1/2
cut into 1" pieces and separated
1 bunch
Scallions
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Directions

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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 Stubb's® 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 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 6
Place the skewers on a baking sheet along with the Scallions (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 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 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 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.

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