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.
Cook Time: 35 Minutes
Servings: 4
Ingredients: 10
Ingredients
Rub:
Avocado-Mango Salad:
Preparation
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Step 1
Combine 1 teaspoon lime juice and remaining rub ingredients; reserve remaining lime juice for Avocado-Mango Salad. Press rub evenly onto beef Ribeye Cap 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.
Cooking Tip: For less heat, remove interior membranes and seeds from jalapeño pepper.
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Step 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.
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Step 3
Serve steaks with Avocado Mango Salad.
Nutrition Information
355 Calories
6g SAT FAT
25g PROTEIN
3.5 mg IRON
8.6 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 355 Calories; 189 Calories from fat; 21g Total Fat (6 g Saturated Fat; 6 g Monounsaturated Fat;) 70 mg Cholesterol; 23 mg Sodium; 20 g Total Carbohydrate; 3.1 g Dietary Fiber; 25 g Protein; 3.5 mg Iron; 4 mg NE Niacin; 0.5 mg Vitamin B6; 2.8 mcg Vitamin B12; 8.6 mg Zinc; 27.9 mcg Selenium; 7.9 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Iron.
The Essential Ingredients
- Ribeye Cap Steaks: A rich and satisfying cut known for it’s tenderness and marbling. It’s cut from the rib area and works well in recipes that are grilled or skillet to oven methods.
- Jalapeno: A medium size chili pepper known for its mild to moderate heat. They are widely used in Mexican and Southwestern cuisine.
- Cumin: A warm earthy spice made from dried seeds. It has a distinctive nutty, slightly peppery flavor with a hint of citrus. Use it in curries, chili and stews.
- Red Onion: A versatile root vegetable with a pungent flavor and argueably a vibrant ‘purple’ hue (and sometimes even called a purple onion). Eat them raw, in dishes like salads or pickle and use as a topping for tacos, enchiladas and stews.
- Queso Fresco: A white, salty Mexican cheese made from cow or goats milk. It has a soft, moist texture that softens when heated, but doesn’t melt. It’s widely available now; look for it in the refrigerated cheese section of the grocery store.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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Can you make the avocado-salad ahead of time?
Sure thing! The salad portion is a perfect make-ahead option; to prevent the avocado from browning, we cut and stir in right before serving.
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If you're not a fan of jalapeno, can you remove it?
Absolutely! If spice isn’t your thing you can omit it or use it (removing the seeds) for less spice.
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What can I do with leftovers?
Reheat leftovers gently and serve again for another dinner, or place leftovers in a burrito or taco shell for a quick dinner remix.
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I don't have a grill, are there other ways to cook this recipe?
You bet! A stovetop grill pan, griddle or oven can be used in place of grilling.
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