Caribbean Ribeye Steaks with Grilled Pineapple Salad
By Wisconsin Beef Council.
Ingredients:2 beef Ribeye Steaks Boneless, cut 1 inch thick (about 12 ounces each)3 tablespoons chopped fresh cilantro, divided2 teaspoons ground cumin1/4 to 1/2 teaspoon ground red pepper4 fresh pineapple slices, cut 1/2 inch thick1 medium red bell peppers, cut in half lengthwise1 medium limeSaltDirections: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 (145F) to medium (160F) 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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