Spicy Grilled Ribeye Steak With Avocado-Mango Salad
Rich and juicy ribeyes are coated in a spicy flavor-packed rub, then grilled to perfection, and served with a refreshingly light avocado-mango salad.
Servings: 4 servings
Ingredients
Ribeyes
- 4 10 oz. Omaha Steaks Ribeyes thawed
Steak Rub
- Juice of 1 lime, divided
- 1 medium jalapeño pepper, minced
- 1 teaspoon ground cumin
- 1 clove garlic, minced
Avocado-Mango Salad
- 1 large mango, sliced
- 1 medium avocado, sliced
- 4 thin slices red onion
- 1/4 cup queso fresco, crumbled
- Remainder of lime juice
- Salt
- Pepper
Instructions
Steak Rub
- Combine1 teaspoon lime juice (reserving remainder for avocado-mango salad) and remaining rub ingredients in a small bowl until well incorporated.
Ribeyes
- Allow thawed ribeyes to come to room temperature over about 20 minutes.
- Preheat grill to medium heat.
- Press prepared steak rub evenly across all ribeyes.
- Place ribeyes on covered grill for 9-14 minutes, flipping occasionally, to achieve medium-rare (130-140 degrees Fahrenheit) to medium (140-150 degreesFahrenheit) doneness, as per a meat thermometer. Once removed from grill, allow to rest before serving with avocado-mango salad.
Avocado-Mango Salad
- Combine mango, avocado, and onion in medium bowl.
- Sprinkle with cheese and drizzle with reserved lime juice, tossing gently to coat, and season to taste with salt and black pepper.
Notes
Recipe and Photo courtesy of The Beef Checkoff