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.
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.
Serve steaks with Avocado Mango Salad.
Nutrition information per serving: 355 Calories; 189 kcal Calories from fat; 21 g 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;