Spicy Grilled Ribeye Cap with Avocado-Mango Salad 2016-11-17T19:06:51+00:00

Project Description

Spicy Grilled Ribeye Cap with Avocado-Mango Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 to 1-1/4 pounds grass fed 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
  • ¼ cup queso fresco, crumbled
Instructions
  1. Combine 1 teaspoon lime juice and remaining rub ingredients; reserve remaining lime juice for Avocado-Mango Salad. Press rub evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, covered, 7 to 12 minutes) for medium rare to medium doneness, turning occasionally.
  2. 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.
  3. Serve steaks with Avocado Mango Salad.
Notes
Recipe adapted from information provided by The Beef Checkoff Program.
 

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