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Pepper-Ancho Rubbed Ribeye Filets with Mango Slaw

Treat yourself to these beef steaks rubbed with a Mexican-flavored mixture of fresh thyme and ancho chili served with a fresh homemade cabbage, mango and avocado slaw.

  • 1 hr
    15 min
  • 4
    SERVINGS
  • 450
    Cal
  • 28 g
    Protein

Ingredients:

Slaw:
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ancho chile powder
  • 1/3 cup olive oil
  • 1 package (1 pound) coleslaw mix (about 6 cups)
  • 1 cup diced fresh or jarred mango
  • 1 medium avocado, thinly sliced
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh cilantro
Rub:
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon ancho chile powder
  • 1/2 teaspoon coarse grind black pepper
  • 1/4 teaspoon ground red pepper

Cooking:

  1. To prepare Slaw, combine lime juice, salt and chile powder in small bowl; gradually whisk in oil until blended. Set aside. Combine remaining slaw ingredients in large bowl. Add dressing; toss gently to coat. Let stand while preparing beef or refrigerate, covered, up to 4 hours.

  2. Preheat oven to 350°F. Combine Rub ingredients; press evenly onto beef Ribeye Filets. Heat heavy, ovenproof, nonstick, skillet over medium heat until hot. Place filets in skillet and brown 2 minutes; turn filets over and place skillet into preheated oven.

    Cook's Tip: If oven-safe skillet is not available, transfer browned filets to rimmed baking sheet. Cook 3 to 5 minutes longer for medium rare to medium doneness. Proceed as directed.

  3. Cook in 350°F oven 20 to 24 minutes for medium rare; 25 to 28 minutes for medium doneness. Remove from oven when internal temperature reaches 135°F for medium rare; 150°F for medium. Transfer filets to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

  4. Carve filets into slices; serve with slaw.

454 CALORIES

0 % *

6g SAT FAT

0 % DV **

28g PROTEIN

0 % DV

3.8 mg IRON

0 % DV

6.4 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: 454 Calories; 288 Calories from fat; 32g Total Fat (6 g Saturated Fat; 17 g Monounsaturated Fat;) 70 mg Cholesterol; 325 mg Sodium; 19 g Total Carbohydrate; 5.3 g Dietary Fiber; 28 g Protein; 3.8 mg Iron; 5.9 mg NE Niacin; 0.7 mg Vitamin B6; 2.8 mcg Vitamin B12; 6.4 mg Zinc; 30.2 mcg Selenium; 16.4 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.

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