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Ribeye Steaks with Grilled Pineapple Salad
Serves 2-4 |
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Ingredients:
| 2 beef Ribeye Steaks Boneless, cut 1 inch thick (about 1 ounces each) |
| 3 tablespoons chopped fresh cilantro, divided |
| 2 teaspoons ground cumin |
| 1/4 teaspoon ground red pepper |
| 4 fresh pineapple slices, cut 1/2 inch thick |
| 1 medium red bell pepper, cut in half lengthwise |
| 1 medium lime |
| Salt |
Directions:
- Combine 2 tablespoons cilantro, cumin and ground red pepper; press evenly onto beef Ribeye 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 inutes (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.
| Course: | Dinner |
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