Caribbean Ribeye Steaks with Grilled Pineapple Salad

Ribeye Steaks are spiced up with cilantro, cumin and ground red pepper and served with a simple salad of pineapple, red pepper and lime.

  • 35
    min
  • 4
    SERVINGS
  • 231
    Cal
  • 29 g
    Protein

Ingredients & Cooking

Ingredients:

  • 2 beef Ribeye Steaks Boneless, cut 1 inch thick (about 12 ounces each)
  • 3 tablespoons chopped fresh cilantro, divided
  • 2 teaspoons ground cumin
  • 1/4 to 1/2 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

Cooking:

  1. Combine 2 tablespoons cilantro, cumin and ground red pepper, as desired; press evenly onto beef steaks.

  2. 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.

  3. Meanwhile, grate 2 teaspoons peel and squeeze juice from lime. Set aside.

  4. 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.

Nutrition Information

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