Sweet & Spicy Grilled Ribeye with Vietnamese-Style Noodle Salad
Prep: 15 minutes plus standing
Grill: 12 minutes • Serves: 4
1 teaspoon fresh grated ginger
1 tablespoon toasted sesame oil
2 Delmonico beef ribeye steaks (about 12 ounces each)
3 tablespoons less-sodium teriyaki marinade and sauce
1 tablespoon rice vinegar
1 teaspoon fish sauce
1 cup coarsely chopped fresh basil, cilantro, green onions and/or mint
1 cup fresh bean sprouts
1 cup matchstick carrots
Lime wedges and/or chopped peanuts for garnish (optional)
1.Prepare Steaks: In small bowl, stir barbeque seasoning, ginger and oil. Pat steaks dry with paper towel; rub both sides with seasoning mixture. Let steaks stand 30 minutes at room temperature. Prepare outdoor grill for indirect grilling over high heat.
2.Place steaks on hot grill rack over lit part of grill; cook, uncovered, 8 minutes, turning once. Move steaks over unlit part of grill; cover and cook 4 minutes longer or until internal temperature reaches 135°. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes (internal temperature will rise to 145° upon standing for medium-rare).
3.Prepare Noodle Salad: Prepare noodles as package directs; drain and transfer to bowl of ice water. Let noodles stand 5 minutes; drain. In large bowl, whisk teriyaki marinade, vinegar and fish sauce. Add herbs, bean sprouts, carrots and noodles to teriyaki mixture; toss to coat. Makes about 4 cups.
4.Thinly slice steak; serve over noodle salad garnished with lime wedges and/or peanuts, if desired.
Approximate nutritional values per serving:
384 Calories, 13g Fat (4g Saturated), 100mg Cholesterol,
808mg Sodium, 40g Carbohydrates, 1g Fiber, 12g Sugars, 39g Protein
Serve topped with chili-garlic sauce for an extra spicy kick.