Ribeye Steaks are spiced up with cilantro, cumin and ground red pepper and served with a simple salad of pineapple, red pepper and lime.
Combine 2 tablespoons cilantro, cumin and ground red pepper, as desired; press evenly onto beef Ribeye Steaks.
Place steaks on grid over medium, ash-covered coals; arrange pineapple slices and bell pepper halves around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill pineapple 8 minutes or until heated through, turning once. Grill bell pepper 6 to 8 minutes or until tender, turning occasionally.
Meanwhile, grate 2 teaspoons peel and squeeze juice from lime. Set aside.
Chop pineapple and bell pepper into 1-inch pieces. Combine remaining 1 tablespoon cilantro, 2 teaspoons lime peel and lime juice in medium bowl; stir in pineapple and bell pepper. Season with salt, as desired. Carve steaks into slices; season with salt, as desired. Serve with salad.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 231 Calories; 72 Calories from fat; 8g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 89 mg Cholesterol; 63 mg Sodium; 11 g Total Carbohydrate; 2 g Dietary Fiber; 29 g Protein; 2.5 mg Iron; 12.1 mg NE Niacin; 0.8 mg Vitamin B6; 1.6 mcg Vitamin B12; 5.4 mg Zinc; 34 mcg Selenium; 5.4 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.
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