Meal Ideas Appetizers & Sides Salads Family Dinners Entertaining Recipe Type Burgers, Tortillas & More Kabobs Oven Dishes Soups, Stews & Chili Cut of Beef Ground Beef Steaks! Roasts Pot Roast Corned and Deli Beef Convenient Beef Veal Ethnic Dishes American Asian Italian Mediterranean Mexican Method Grill Broil Braise / Pot Roast Oven Roast / Bake Stir-Fry Skillet Time 30 min or less 30 to 60 min 60 min or more Eating Light Lean Choices Print recipe —> Send recipe to a friend —> Back to browse results —> Cook’s Tip: 4 boneless beef top loin steaks, cut 1 inch thick (about 8 ounces each) may be substituted for the ribeye steaks. Grill 15 to 18 minutes for medium rare to medium doneness, turning occasionally. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc. Salsa Ribeyes with Spicy Black Bean Salad Ingredients: 4 boneless beef ribeye steaks, cut 1 inch thick (about 8 ounces each) Spicy Black Bean Salad (recipe follows)   Marinade: 2/3 cup thick and chunky salsa (mild, medium or hot) 1/4 cup fresh lime juice 1 tablespoon vegetable oil 1 tablespoon dried oregano leaves, crushed 2 cloves garlic, minced Instructions: 1. Combine marinade ingredients in medium bowl. Place beef steaks in food-safe plastic bag; add marinade, turning to coat. Close bag securely and marinate in refrigerator 30 minutes, turning once. Meanwhile prepare Spicy Black Bean Salad. 2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill 11 to 14 minutes for medium rare to medium doneness, turning occasionally. 3. Serve steaks with Spicy Black Bean Salad Makes 4 servings. Nutrition information per serving: 314 calories; 36 g protein; 3 g carbohydrate; 17 g fat; 242 mg sodium; 102 mg cholesterol; 6.1 mg niacin; 0.5 mg vitamin B6; 4.2 mcg vitamin B12; 3.6 mg iron; 8.9 mg zinc. Spicy Black Bean Salad —>

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