Balsamic Rosemary Ribeyes
Paired With Korean Style BBQ
5 min Prep Time
4 Servings
Marinated ribeyes meet the grill with bold rosemary flavor, served up alongside sweet-savory Korean Style BBQ beans.
Ingredients
- ¼ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic, minced
- 2 teaspoons chopped fresh rosemary
- 1 ½ teaspoons salt
- 1 teaspoon chopped fresh thyme
- ½ teaspoon ground black pepper
- 4 8-to-12-ounce ribeye steaks
- 1 (28oz) can Saucy Spoon Korean Style BBQ Baked Beans
Directions
In a small bowl, combine olive oil, balsamic vinegar, Worcestershire sauce, garlic, rosemary, salt, thyme, and black pepper. Place steaks in a resealable 1-gallon size plastic bag. Pour marinade over steaks. Seal bag and coat steaks with marinade. Refrigerate for 2 to 24 hours to marinate steaks.
Preheat grill to medium high heat (350° to 450°F). Remove steaks from marinade, discard marinade. Grill steaks over direct heat for 4 to 6 minutes, turning once, to desired doneness. In a saucepan or microwave-safe container, heat beans covered for 2 to 3 minutes or until hot. Serve beans with steaks.
Serving Size: about 15oz each (1 steak & 1/2 cup Korean Style BBQ baked beans)
Nutritional Information Per Serving:
Calories 730, Total Fat 31g (Saturated Fat 11g, Trans Fat 1.5g), Cholesterol 230mg, Sodium 880mg, Carb 28g, Fiber 7g, Total Sugar 11g, Added Sugar 10g, Protein 85g, Vitamin D 2%, Calcium 6%, Iron 50%, Potassium 30%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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