2 beef Ribeye Filets, cut 1-3/4 to 2 inches thick (about 1 pound)
1/4 cup fresh lime juice
1/2 teaspoon salt
1/4 teaspoon ancho chile powder
1/3 cup olive oil
1 package (1 pound) coleslaw mix (about 6 cups)
1 cup diced fresh or jarred mango
1 medium avocado, thinly sliced
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
2 teaspoons chopped fresh thyme
1 teaspoon ancho chile powder
1/2 teaspoon coarse grind black pepper
1/4 teaspoon ground red pepper
To prepare Slaw, combine lime juice, salt and chile powder in small bowl; gradually whisk in oil until blended. Set aside. Combine remaining slaw ingredients in large bowl. Add dressing; toss gently to coat. Let stand while preparing beef or refrigerate, covered, up to 4 hours.
Preheat oven to 350°F. Combine Rub ingredients; press evenly onto beef filets. Heat heavy, ovenproof, nonstick, skillet over medium heat until hot. Place filets in skillet and brown 2 minutes; turn filets over and place skillet into preheated oven.
Cook in 350°F oven 20 to 24 minutes for medium rare; 25 to 28 minutes for medium doneness. Remove from oven when internal temperature reaches 135°F for medium rare; 150°F for medium. Transfer filets to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
Carve filets into slices; serve with slaw.
Nutrition information per serving: 454 calories; 32 g fat (6 g saturated fat; 17 g monounsaturated fat); 70 mg cholesterol; 325 mg sodium; 19 g carbohydrate; 5.3 g fiber; 28 g protein; 5.9 mg niacin; 0.7 mg vitamin B6; 2.8 mcg vitamin B12; 3.8 mg iron; 30.2 mcg selenium; 6.4 mg zinc; 16.4 mg choline.