Spicy Grilled Ribeye Cap with Avocado-Mango Salad
Often considered the best part of the ribeye, this steak gets rubbed and grilled then topped with a cooling salad.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
1 to 1 1/4 pounds beef ribeye cap steaks
Salt and freshly ground black pepper
Juice of 1 lime - divided use
1 medium jalapeño pepper, minced
1 teaspoon ground cumin
1 clove garlic, minced
1 large mango, sliced
1 medium avocado, sliced
4 thin slices red onion
1/4 cup queso fresco, crumbled
- 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, 9 to 13 minutes (over medium heat on preheated gas grill, covered, 9 to 14 minutes) for medium rare to medium doneness, turning occasionally.
- 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.
- Serve steaks with Avocado Mango Salad.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): 355 calories; 21 g fat (6 g saturated fat; 6 g monounsaturated fat); 70 mg cholesterol; 23 mg sodium; 20 g carbohydrate; 3.1 g fiber; 25 g protein; 4.0 mg niacin; 0.5 mg vitamin B6; 2.8 mcg vitamin B12; 3.5 mg iron; 27.9 mcg selenium; 8.6 mg zinc; 7.9 mg choline.
Recipe and photograph courtesy of The Beef Checkoff.