Hawaiian Ribeye Steaks with Grilled Pineapple Salad

Main Ingredient: Black Canyon® Angus Boneless Beef Ribeye Steaks
Servings: 4

Ribeye Steaks are spiced up with cilantro, cumin and ground red pepper and served with a simple salad of pineapple, red pepper and lime.



2 Black Canyon® Angus beef Ribeye Steaks Boneless, cut 1 inch thick (about 12 ounces each
3 tablespoons chopped fresh cilantro, divided
2 teaspoons ground cumin
1/4 to 1/2 teaspoon ground red pepper
4 fresh pineapple slices, cut 1/2 inch thick
1 medium red bell pepper, cut in half lengthwise
1 medium lime


1. Combine 2 tablespoons cilantro, cumin and ground red pepper, as desired; press evenly onto beef Ribeye Steaks.

2. 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.

3. Meanwhile, grate 2 teaspoons peel and squeeze juice from lime. Set aside.

4. 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.

Nutritional Information

Nutrition information per serving: 231 Calories; 72 Calories from fat; 8g 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.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.