Spicy Grilled Ribeye Cap with Avocado-Mango Salad

• 35 min
• 4 SERVINGS
• 360 Cal
• 25 g Protein

Ingredients:

• 1 to 1-1/4 pounds beef Ribeye Cap Steaks
• Salt and pepper

• Juice of 1 lime
• 1 medium jalapeño pepper, minced
• 1 teaspoon ground cumin
• 1 clove garlic, minced

• 1 large mango, sliced
• 1 medium avocado, sliced
• 4 thin slices red onion
• 1/4 cup queso fresco, crumbled

Cooking:

1. 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.
Cook's Tip: For less heat, remove interior membranes and seeds from jalapeño pepper.
2. 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.
3. Serve steaks with Avocado Mango Salad.