Spicy Grilled Ribeye Cap with Avocado-Mango Salad

Ingredients

• 1 to 1-1/4 pounds grass fed beef ribeye cap steaks
• Salt and pepper
• 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

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 grill 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.