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Spicy Grilled Ribeye Cap with Avocado-Mango Salad
Spicy Grilled Ribeye Cap with Avocado-Mango Salad
Yield: Makes 12 shared servings
Combine Rub ingredients. Set aside until ready to use.

Yield: 1/2 cup

Minced garlic1 ounce
Ground cumin1-1/2 tablespoons
Grated fresh lime peel1-1/4 tablespoons
Per Order: 
Press 1 teaspoon Rub onto 1 beef steak. Grill steak to medium rare (145°F) to medium (1460°F) doneness, turning occasionally. Arrange 2 mango slices, 4 avocado slices and 6 onion rings on plate next to steak. Drizzle salad with 2 teaspoon lime juice. Sprinkle with 1 ounce cheese. Season beef and salad with salt, as desired. Top steak with jalapeño pepper, as desired. Serve with lime wedges. Serve steak and salad tableside for sharing.
Beef ribeye (spinalis dorsi) cap steaks (about 8 ounces each)12 each
Large mangoes, cut into 8 slices each6 large
Medium avocados, cut into 8 slices each6 medium
Red onion72 thin slices
Fresh lime juice1/2 cup
Crumbled queso fresco cheese12 ounces
SaltAs needed
Minced grilled jalapeño pepperAs needed

Nutrition information per serving: 717 calories; 41 g fat (12 g saturated fat; 13 g monounsaturated fat); 138 mg cholesterol; 43 mg sodium; 41 g carbohydrate; 6.5 g fiber; 50 g protein; 8.1 mg niacin; 1.0 mg vitamin B6; 5.5 mcg vitamin B12; 7.0 mg iron; 56.1 mcg selenium; 17.2 mg zinc; 17.2 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
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