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Rib Eye Steak with Grilled Carrots and Pepperleaf

Rib eye is one of the best types of steak for its strong, delicious flavours. No piece of beef can come close to the marbling you'll see on a ribeye cut. Now, sprinkle a little Mountain Pepperleaf for the sweet, aromatic peppery taste to complete your grilled carrots rib eye steak. Trust me, it’s worth your while! 


Prep Time:
15 Minutes

Total Time:
45 minutes 

2 - 4



2 Ribeye Steaks Bone-In
2 Carrots, peeled and cut in half lengthwise
1 tbsp Vegetable Oil
2 tbsp Sriracha
1 tsp Ground Ginger
2 tbsp Orange Marmalade
1 tsp Pepperleaf

1. Brush carrots with oil. Place steaks in the centre of the grill grid over medium, ash-covered coals; arrange carrots around steaks. 

2. Cover and grill steaks for 10 mins over medium heat, and preheat the gas grill for another 10.

3. Grill carrots for 10 mins or until crisp-tender.

4. Mix sriracha sauce and ginger in a small bowl. 

5. Add a tsp of marmalade and reserve the rest for brushing. 

6. Mix hot carrots with marmalade mixture; turn to coat evenly. Add a sprinkle of Mountain Pepperleaf with every turn.

7. Brush top of steaks with garlic sauce mixture. Remove bones; carve steaks into slices. Season beef and carrots with salt, as desired. 

8. Serve beef with carrots.


Looking to try Pepperleaf? Get some here.


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