Spicy Grilled Ribeye Cap with Avocado-Mango Salad

Spicy Grilled Ribeye Cap with Avocado-Mango Salad

Total Recipe Time: 35 to 40 minutes
Makes 4 servings

Recipe and photo courtesy of The Beef Checkoff


1 to 1 ¼ lbsBeef ribeye (spinalis dorsi) cap steaks
 Salt and pepper


1Medium jalapeño pepper, minced
1 tsp.Ground cumin
1Clove garlic, minced

Avocado-Mango Salad:

1Large mango, sliced
1Medium avocado, sliced
4Thin slices red onion
¼ cupQueso fresco, crumbled


1. Combine 1 teaspoon lime juice and remaining rub ingredients; reserve remaining lime juice for Avocado-Mango Salad. Press rub evenly onto beef 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.

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.

Cook's Tip: For less heat, remove interior membranes and seeds from jalapeño pepper.

Nutrition information per serving:

355 calories; 21 g fat (6 g saturated fat; 6 g monounsaturated fat); 70 mg cholesterol; 23 mg sodium; 20 g carbohydrate; 3.1 g fiber; 25 g protein; 4.0 mg niacin; 0.5 mg vitamin B6; 2.8 mcg vitamin B12; 3.5 mg iron; 27.9 mcg selenium; 8.6 mg zinc; 7.9 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.