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(6) 12oz Ribeye Steaks

Lean and tasty with less than 10 grams of fat per serving. The Certified Hereford Beef Top-Sirloin is a versatile cut for any occasion. Add it to a wrap, a salad or just toss it on the grill with your favorite rub or marinade and let this great steak melt in your mouth.

Caribbean Ribeye Steaks with Grilled Pineapple Salad

Total Recipe Time: 25-30 minutes
Makes 4 servings

Ingredients
2 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 peppers, cut in half lengthwise
1 medium lime
Salt

Steps

1. .Combine 2 tablespoons cilantro, cumin and ground red pepper, as desired; press evenly onto beef steaks.
2. Place steaks on grill 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, 9-14 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally. Grill pineapple 8 minutes or until heated through, turning once. Grill bell peppers 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. Care steaks into slices; season with salt, as desired. Serve with salad.

Cook's Tip: 4-6 canned pineapple slices may be substituted for fresh pineapple.

Nutrition Information Per Serving: 231 calories; 8 g fat (3 g saturated fat; 3 g monounsaturated fat); 89 mg Cholesterol; 63 mg Sodium; 11g carbohydrate; 2 g fiber; 29 g protein; 12.1 mg niacin; 0.8 mg vitamin B6; 1.6 mcg vitamin B12; 2.5 mg iron; 34 mcg selenium; 5.4 mg zinc; 5.4 mg choline.