Spicy Grilled Ribeye Cap with Avocado-Mango Salad
Often considered the best part of the Ribeye, this steak gets rubbed and grilled then topped with a cooling salad.
-
35
min -
4
SERVINGS -
360
Cal -
25 g
Protein
Ingredients:
- 1 to 1-1/4 pounds beef Ribeye Cap Steaks
- Salt and pepper
Rub:
- Juice of 1 lime
- 1 medium jalapeño pepper, minced
- 1 teaspoon ground cumin
- 1 clove garlic, minced
Avocado-Mango Salad:
- 1 large mango, sliced
- 1 medium avocado, sliced
- 4 thin slices red onion
- 1/4 cup queso fresco, crumbled
Cooking:
-
Combine 1 teaspoon lime juice and remaining rub ingredients; reserve remaining lime juice for Avocado-Mango Salad. Press rub evenly onto beef Ribeye Cap Steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 9 to 13 minutes (over medium heat on preheated gas grill, covered, 9 to 14 minutes) for medium rare to medium doneness, turning occasionally.
Cook's Tip: For less heat, remove interior membranes and seeds from jalapeño pepper. -
Meanwhile, prepare Avocado-Mango Salad. Combine mango, avocado and onion in medium bowl; sprinkle with cheese and drizzle with reserved lime juice, tossing gently to coat. Season with salt and black pepper, as desired.
-
Serve steaks with Avocado Mango Salad.
Nutrition:
355 CALORIES
0 % *
6g SAT FAT
0 % DV **
25g PROTEIN
0 % DV
3.5 mg IRON
0 % DV
8.6 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 355 Calories; 189 Calories from fat; 21g Total Fat (6 g Saturated Fat; 6 g Monounsaturated Fat;) 70 mg Cholesterol; 23 mg Sodium; 20 g Total Carbohydrate; 3.1 g Dietary Fiber; 25 g Protein; 3.5 mg Iron; 4 mg NE Niacin; 0.5 mg Vitamin B6; 2.8 mcg Vitamin B12; 8.6 mg Zinc; 27.9 mcg Selenium; 7.9 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Iron.
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