Recipe and photo courtesy of The Beef Checkoff
|1 to 1 ¼ lbs||Beef ribeye (spinalis dorsi) cap steaks|
|Salt and pepper|
|1||Medium jalapeño pepper, minced|
|1 tsp.||Ground cumin|
|1||Clove garlic, minced|
|1||Large mango, sliced|
|1||Medium avocado, sliced|
|4||Thin slices red onion|
|¼ cup||Queso 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.