This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, and zinc, and a good source of iron.
Servings | 4
Total Recipe Time | 25 - 35 minutes
Ingredients
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2 beef ribeye steaks, cut 1 inch thick
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3 tablespoons chopped fresh cilantro, divided
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2 teaspoons ground cumin
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1⁄4 to 1⁄2 teaspoon ground red pepper
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4 fresh pineapple slices, cut 1⁄2 inch thick
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1 medium red bell pepper, cut in half lengthwise
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1 medium lime
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Salt
Directions
- 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 of peel and squeeze juice from lime. Set aside.
- Chop pineapple and bell pepper into 1-inch pieces. Combine the remaining 1 tablespoon cilantro, 2 teaspoons lime peel, and lime juice in a 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 substituted for fresh pineapple.
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