Recipes

See All Recipes
Time: 35 Minutes

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.

Download Image Print Email

Ingredients

  • 1 to 1-1/4 pounds beef Ribeye Cap Steaks
  • Salt and pepper
  • Juice of 1 lime
  • 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

    • Quick Facts

  • 35 Minutes
  • 4 Servings
  • 355kcal Calories
  • 25g Protein

    • Cooking

    1. Combine 1 teaspoon lime juice and remaining rub ingredients; reserve remaining lime juice for Avocado-Mango Salad. Press rub evenly onto beef Ribeye Cap 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.
    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.

    Nutrition

    Serv Size Calories Total Fat Cholesterol Total Carbs Protein
    4 355kcal 21g 70mg 20g 25g

    * The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 6g Saturated Fat; 6g Monounsaturated Fat; Carbohydrates; Fiber; 4mg NE Niacin; 0.5mg Vitamin B6; 2.8mcg Vitamin B12; 3.5mg Iron; 27.9mcg Selenium; Zinc; 7.9mg Choline;

    Courtesy of BeefItsWhatsForDinner.com