Spicy Grilled Ribeye Cap with Avocado-Mango Salad
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Step 1Combine 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.
Cooking Tip: For less heat, remove interior membranes and seeds from jalapeño pepper.
Step 2Meanwhile, 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.
Step 3Serve steaks with Avocado Mango Salad.
Nutrition information per serving: 355 Calories; 189 Calories from fat; 21g 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.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Iron.