Caribbean Ribeye Steaks with Grilled Pineapple Salad (4 Servings)

Total Recipe Time: 25 to 35 minutes

2 beef ribeye steaks, cut 1 inch thick
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

Combine 2 tablespoons cilantro, cumin and ground red pepper, as desired; press evenly onto beef steaks.

Place steaks on grid over medium, ash-covered coals; arrange pineapple slices and bell pepper halves around steaks. Grill steaks, covered, 9 to 13 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill pineapple 8 minutes or until heated through, turning once. Grill bell pepper 6 to 8 minutes or until tender, turning occasionally.

Meanwhile, grate 2 teaspoons peel and squeeze juice from lime. Set aside.

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. Carve steaks into slices; season with salt, as desired. Serve with salad.

Cook's Tip: Four to six canned pineapple slices may be subsittuted for fresh pineapple.

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