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Continued: Recipe: Grilled rib-eye

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  • Last update: June 12, 2013 - 2:56 PM

About 1 hour before grilling, remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Place on a plate and let come to room temperature.

Preheat a gas grill or prepare a fire in a charcoal grill (use enough coals to keep the fire going for about 25 minutes).

Put the steak on the hottest part of the grill, cover and cook, turning every 5 to 8 minutes, for about 25 minutes for medium-rare; the internal temperature should be 125 degrees. Transfer to a carving board and let rest for 10 to 15 minutes.

Meanwhile, dress the arugula with about 1 tablespoon olive oil, and season with sea salt to taste.

Slice the meat against the grain into 1/2-inch-thick pieces. Arrange on plates or a platter, drizzle with olive oil and balsamic vinegar, and top with the arugula. Serve immediately.

Nutrition information per serving:

Calories 660 Fat 37 g Sodium 1,428 mg

Carbohydrates 17 g Saturated fat 10 g Calcium 58 mg

Protein 69 g Cholesterol 196 mg Dietary fiber 2 g

Diabetic exchanges per serving: 2 vegetable, ½ other carb, 9 lean meat, 2 fat.

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