Ribeye Steaks are spiced up with cilantro, cumin and ground red pepper and served with a simple salad of pineapple, red pepper and lime.
Combine 2 tablespoons cilantro, cumin and ground red pepper, as desired; press evenly onto beef 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 minutes (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.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per 3-oz serving: 231 Calories; 8g Total Fat; 3g Saturated Fat; 3g Monounsaturated Fat; 89mg Cholesterol; 63mg Sodium; 11g Total carbohydrate; 29g Protein; 2.5mg Iron; 12.1mg Niacin; 0.8mg Vitamin B6; 5.4mg Choline; 1.6mcg Vitamin B12; 5.4mg Zinc; 34mcg Selenium; 2g Fiber.