Sweet and spicy grilled ribeye paired with a Vietnamese style noodle salad is a delicious way to add a little Asian inspiration into your recipe book.
Prep: 15 minutes plus standing • Grill: 12 minutes • Serves: 4
- 1 tablespoon plus 1 teaspoon barbecue seasoning
- 1 teaspoon fresh grated ginger
- 1 tablespoon toasted sesame oil
- 2 Delmonico beef ribeye steaks (about 12 ounces each)
- ½ (8-ounce) package rice noodles
- 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 matchstix carrots
- Lime wedges and/or chopped peanuts for garnish (optional)
- Prepare Steaks: In small bowl, stir barbecue 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.
- 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).
- 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.
- 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.