Spicy Ribeye Steaks with Ginger-Orange Grilled Carrots

Ingredients

• 2 beef Ribeye Steaks Bone-In, cut 1 inch thick (13 to 15 ounces each)
• 6 large carrots (about 14 ounces), peeled and cut in half lengthwise, then in half crosswise
• 1 tablespoon vegetable oil
• Salt
• 1-1/2 to 2 tablespoons chile garlic sauce (Sriracha)
• 1 teaspoon ground ginger
• 2 tablespoons orange marmalade