Pepper Grilled Ribeye and Carrots

You can never have enough flavor in your arsenal when grilling or roasting with single step spices. No mixing, no grinding, just marinate or sprinkle to cover and enjoy the delicious results.  Kick up your full flavored Pierre Poivre with some chocolatey Urfa, bright Aleppo, or sweet and sour peperoncini.

Author

Helen Park

Servings

2

Category

Main Course

Ingredients

• 1 2” thick ribeye, approximately 1.5 pounds
• 1 pound carrots, scrubbed clean and trimmed
• 1 lemon, cut into 4 wedges
• 1 Tbsp Pierre Poivre
• 1 Tbsp Urfa, Aleppo, or peperoncini
• Salt to taste
• Olive oil for grilling

Directions

1. Preheat the grill to medium-high heat.
2. On a tray or flat plate, drizzle the carrots and beef with oil, salt, and the Pierre plus chili of choice, turning to coat and season well.
3. On the hot grill, grill carrots until tender.Grill the ribeye to desired doneness (135°F for medium rare).
4. While the carrots and beef are cooking, lightly oil the lemon wedges and grill on all sides.
5. Remove cooked items to a clean platter and allow the meat to rest for 8-12 minutes. Slice thickly on the bias when ready.
6. Serve with grilled lemons and more side dishes.