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.

  • 35
    min
  • 4
    SERVINGS
  • 355
    Cal
  • 25 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 to 1-1/4 pounds beef Ribeye Cap Steaks
  • Salt and pepper
Rub:
  • Juice of 1 lime
  • 1 medium jalapeño pepper, minced
  • 1 teaspoon ground cumin
  • 1 clove garlic, minced
Avocado-Mango Salad:
  • 1 large mango, sliced
  • 1 medium avocado, sliced
  • 4 thin slices red onion
  • 1/4 cup queso fresco, crumbled

Cooking:

  1. 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.

  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 Information

Butcher Counter

Spicy Grilled Ribeye Cap with Avocado-Mango SaladRibeye Cap Steak Rib Primal

Rich and satisfying with exceptional tenderness and marbling. Perfect for grilling.

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