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Meaty ribeye steaks are marinated in cherry juice concentrate, garlic, and rosemary and then grilled to perfection in this main-dish recipe.

Source: Midwest Living

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Recipe Summary

prep:
10 mins
marinate:
3 hrs
grill:
16 mins
total:
3 hrs 26 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from steaks. Place meat in a large resealable plastic bag set in a shallow dish.

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For marinade:
  • In a small bowl, stir together juice concentrate, oil, pepper, rosemary and garlic. Pour over meat; close bag. Marinate in refrigerator for 3 hours.

  • Drain meat. Discard marinade. For a charcoal grill, arrange medium coals around a drip pan. Test for medium heat above pan. Place steaks on grill rack over drip pan. Cover; grill for 16 to 20 minutes for medium-rare (145 degrees F) or 20 to 24 minutes for medium (160 degrees F) or until desired doneness, turning halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Cover and grill as above.)

  • To serve, on each warm plate, place a scoop of polenta in middle of plate and top with steak. Top with a spoonful of corn salsa. Makes 4 servings.

Nutrition Facts

689 calories; fat 40g; cholesterol 175mg; saturated fat 14g; carbohydrates 30g; insoluble fiber 3g; protein 52g; vitamin a 923.2IU; vitamin c 41.3mg; sodium 804mg; potassium 976mg; calcium 50.5mg; iron 6.8mg.
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