Caribbean Ribeye Steaks with Grilled Pineapple Salad

      Caribbean Steak
      Caribbean Steak


      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 peppers, cut in half lengthwise
      1 medium 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.