Pepper-Ancho Rubbed Ribeye Filets with Mango Slaw

• 1 hr 15 min
• 4 SERVINGS
• 450 Cal
• 28 g Protein

Ingredients:

• 2 beef Ribeye Filets, cut 1-3/4 to 2 inches thick (about 1 pound)

• 1/4 cup fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon ancho chile powder
• 1/3 cup olive oil
• 1 package (1 pound) coleslaw mix (about 6 cups)
• 1 cup diced fresh or jarred mango
• 1 medium avocado, thinly sliced
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro

• 2 teaspoons chopped fresh thyme
• 1 teaspoon ancho chile powder
• 1/2 teaspoon coarse grind black pepper
• 1/4 teaspoon ground red pepper

Cooking:

1. To prepare Slaw, combine lime juice, salt and chile powder in small bowl; gradually whisk in oil until blended. Set aside. Combine remaining slaw ingredients in large bowl. Add dressing; toss gently to coat. Let stand while preparing beef or refrigerate, covered, up to 4 hours.
2. Preheat oven to 350°F. Combine Rub ingredients; press evenly onto beef Ribeye Filets. Heat heavy, ovenproof, nonstick, skillet over medium heat until hot. Place filets in skillet and brown 2 minutes; turn filets over and place skillet into preheated oven.
Cook's Tip: If oven-safe skillet is not available, transfer browned filets to rimmed baking sheet. Cook 3 to 5 minutes longer for medium rare to medium doneness. Proceed as directed.
3. Cook in 350°F oven 20 to 24 minutes for medium rare; 25 to 28 minutes for medium doneness. Remove from oven when internal temperature reaches 135°F for medium rare; 150°F for medium. Transfer filets to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
4. Carve filets into slices; serve with slaw.