easy marinated rib-eye and veg
This post is sponsored by STUBB’S LEGENDARY BAR-B-Q
Oooohhhh, baby! You know you want some of this! Tender marinated rib-eye steaks with grilled vegetable and pineapple kebobs. Spectacular! And when I say easy — I mean e-a-s-y! Here’s my secret…
Soy, Garlic and Red Pepper Beef Marinade by Stubb’s Legendary Bar-B-Q! This sauce is smoky, with some cumin notes and a little heat at the end. Perfect for babying these bone-in rib-eyes. I added a little brown sugar for a hint of sweetness and that was it!
We’ve used Stubb’s Original Bar-B-Q sauce for chicken and ribs before, but this was my first experience with their marinade. Wow! I normally make my own marinades, but when I find a product that delivers the flavor I want and time savings, too — I’m all for it!
And Stubb’s uses natural ingredients, like I would. No high fructose corn syrup here. That’s actually one of the reasons I decided to work with Stubb’s. All of their sauces, rubs and marinades are made from real ingredients, with no artificial flavors, colors, or preservatives. And they’re gluten-free.
The marinade I used here was their Beef Marinade — though I think it would work well with pork and chicken too. Heck, I even used it on the vegetables!
The combination of those smoky marinated steaks with the grilled pineapple and vegetables was sublime! And it was so simple, that I felt guilty calling it a “recipe”.
Of course, it’s the steak that’s the real draw here. These gorgeous rib-eyes (about 1″ thick) swam around in the marinade for several hours before hitting the grill. The longer the soak, the more of that great marinade flavor comes through.
Toss the green onions on the grill during the last five minutes or so of grilling the steaks — and definitely brush them with some of that killer sauce!
You should have seen the vultures flying while I was taking pictures (and by vultures — I mean Scott and Emily) .
They would occasionally swoop in to pick off a nugget of charred fat, or juicy, tender steak — the whole time, chirping “Are you done yet??? When can we eat???“
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Tender marinated rib-eye steaks with pineapple and peppers make this grilled dinner a complete meal for summer!
- 1 bottle Stubbs Beef Marinade soy, garlic & red pepper
- 1/3 cup packed brown sugar
- 2 1- lb bone-in rib eye steaks about 1"thick
- 2 cups fresh pineapple chunks
- 1 red bell pepper cut into 1" pieces
- 1 yellow bell pepper cut into 1" pieces
- 1/2 large red onion cut into 1" pieces, separated.
- 1 bunch scallions
- special equipment: metal or bamboo skewers . if using bamboo skewers - soak them in water for an hour before threading the vegetables onto the skewers
In a medium bowl combine the marinade and brown sugar. Stir to combine. Reserve 1/2 cup of the marinade for brushing on the pineapple and vegetables. Pour the remaining marinade in a zip top plastic bag. Add the steaks and press out the air before sealing the bag. Tip the bag over on itself to completely cover the steaks. Lay them flat in the refrigerator for at least 1 hour and up to 4, flipping the bag every 30-60 minutes.
Meanwhile, alternate threading the pineapple, bell pepper and red onion onto metal or pre-soaked wooden skewers. Place the skewers on a baking sheet along with the scallions and reserved marinade. Refrigerate until ready to grill.
Remove the steaks from the marinade and place them on a baking sheet. Pour the steak marinade into a bowl and reserve for basting. Dry the steaks off on both sides using a paper towel. (You want the steaks to char when they first hit the grill and if they're too wet, they'll steam). Let the steaks rest at room temperature while you grill the vegetables.
Heat the grill to medium high heat (about 450 degrees). Place the vegetable skewers on the grill and brush with marinade. Flip the skewers after 3-4 minutes and brush on more marinade. Cook the vegetables until crisp tender and slightly charred. Transfer to the baking sheet and tent with foil.
Heat the grill to a high heat (about 525-550 degrees) Place the steaks on grill and lower the temperature to a medium high heat, about 450 (watch for flare-ups). Cook steaks for 7-9 minutes for medium rare - medium, turning them about halfway through the cooking. Grill the green onions for about 5 minutes total. Baste both the steak and the green onions with reserved marinade.
Transfer the steak and scallions to a cutting board and let the meat rest for 5 minutes before cutting.
Slice the steak into 1" slices and arrange on a platter. Pour any collected juices back onto the meat. Slide the vegetables from the skewers and arrange on the platter along with the grilled onions. Serve.