Hawaiian Ribeye Steaks with Grilled Pineapple Citrus Salad
Ribeye Steaks are spiced with cilantro, cumin, and ground red pepper and served with a simple salad of pineapple, red pepper, and lime bursting with island flavor.
INGREDIENTS
- 2 Boneless Ribeye Steaks, cut 1" thick (about 12 oz. each)
- 3 tablespoons finely chopped fresh cilantro, divided
- 2 teaspoons ground cumin
- 1/2 tsp ground red pepper, to taste
- 4 slices of fresh pineapple, 1/2" thick
- 1 medium red bell pepper, cut in half and seeds removed
- 1 medium lime, zest and juice
- Salt, to taste
INSTRUCTIONS
- Make the Marinade: Combine two tablespoons of cilantro with the cumin and desired amount of ground red pepper. Press the dry rub into the ribeye steaks to coat. Set aside to marinate while heating the grill.
- Grill the Steaks, Pineapple, and Bell Pepper:
- Place steaks on grid over medium, ash-covered coals; arrange pineapple slices and bell pepper halves around steaks.
- Grill bell pepper for 6 to 8 minutes or until tender, turning occasionally.
- Grill the pineapple 8 minutes or until heated through, turning once.
- Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Meanwhile, zest and juice the lime. Set aside the juice and about two teaspoons of zest.
- Once cool enough to touch, chop the grilled pineapple and bell pepper into 1-inch pieces.
- Combine the remaining tablespoon of cilantro, lime zest, and lime juice in a medium bowl. Stir in the grilled pineapple, bell pepper, and a pinch of salt.
- Carve the steaks, cutting 1" slices against the grain. Season with salt and red pepper again, as desired.
- Serve with salad.
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