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
- Combine 2 tablespoons cilantro, cumin and ground red pepper, as desired; press evenly onto beef 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.
Recipe and photo courtesy of Beef Checkoff.
Rubs can be applied just before cooking. For more pronounced flavor, apply rub to beef, then refrigerate for several hours.