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

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Ingredients

Directions

  • 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; 40 g total fat; 175 mg cholesterol; 804 mg sodium. 30 g carbohydrates; 52 g protein;

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