Caribbean Ribeye Steaks With Grilled Pineapple Salad

Bring bright, citrus flavor to your next cookout and party on island time!

Makes: 4 Servings

Prep Time: 15 Minutes

Cook Time: Up to 30 Minutes


  • 2 Star Ranch Angus® ribeye steaks boneless, cut 1 inch thick (about 12 oz each)

  • 3 tablespoons chopped fresh cilantro, divided

  • 2 teaspoons ground cumin

  • ¼ to ½ teaspoon ground red pepper


  • 4 fresh pineapple slices, cut ½ inch thick

  • 1 medium red bell pepper, cut in half lengthwise

  • 1 medium lime

  • Salt, to taste


  1. Combine 2 tablespoons cilantro, cumin and ground red pepper, as desired; press evenly onto beef steaks.
  2. 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.
  3. Meanwhile, grate 2 teaspoons peel and squeeze juice from lime. Set aside.
  4. 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. 

Recipe and photo courtesy of Beef Checkoff.

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Rubs can be applied just before cooking. For more pronounced flavor, apply rub to beef, then refrigerate for several hours.

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