A light California-style salad with a spicy grilled ribeye is the perfect combination for lunch. Today, tomorrow, a month from now…basically any day.
5 Minutes PREP TIME
15 Minutes COOK TIME
20 Minutes TOTAL TIME
1 to 1-1/4 pounds grass fed beef ribeye cap steaks
Salt and pepper
Juice of 1 lime
1 medium jalapeño pepper, minced
1 teaspoon ground cumin
1 clove garlic, minced
1 large mango, sliced
1 medium avocado, sliced
4 thin slices red onion
1/4 cup queso fresco, crumbled
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 grill over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, covered, 7 to 12 minutes) for medium rare to medium doneness, turning occasionally.
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.
Serve steaks with Avocado Mango Salad.
Recipe adapted from information provided by The Beef Checkoff Program. 3.2.2929
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