Combine 2 tablespoons cilantro, cumin and ground red pepper, as desired; press evenly onto beef Ribeye 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.
Nutrition information per serving: 231 Calories; 72 kcal Calories from fat; 8 g Total Fat; 3 g Saturated Fat; 3 g Monounsaturated Fat; 89 mg Cholesterol; 63 mg Sodium; 11 g Total Carbohydrate; 2 g Dietary Fiber; 29 g Protein; 2.5 mg Iron; 12.1 mg NE Niacin; 0.8 mg Vitamin B6; 1.6 mcg Vitamin B12; 5.4 mg Zinc; 34 mcg Selenium; 5.4 mg Choline;