Pepper-Ancho Rubbed Ribeye Filets with Mango Slaw

Ingredients

• 2 beef Ribeye Filets, cut 1-3/4 to 2 inches thick (about 1 pound)
• 1/4 cup fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon ancho chile powder
• 1/3 cup olive oil
• 1 package (1 pound) coleslaw mix (about 6 cups)
• 1 cup diced fresh or jarred mango
• 1 medium avocado, thinly sliced
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 2 teaspoons chopped fresh thyme
• 1 teaspoon ancho chile powder
• 1/2 teaspoon coarse grind black pepper
• 1/4 teaspoon ground red pepper