Spicy Grilled Ribeye Cap with Avocado-Mango Salad
Often considered the best part of the Ribeye, beef Ribeye Cap Steaks get rubbed and grilled then topped with a cooling salad. Try this recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.utahbeef.org.
Ingredients
- 1 1-1/4 pounds beef Ribeye Cap Steaks
- Salt and pepper
- Juice of 1 lime
- 1 medium jalapeño pepper, minced
- 1 teaspoon ground cumin
- 1 clove garlic, minced
- 1 large mango, sliced
- 1 medium avocado, sliced
- 4 thin slices red onion
- 1/4 cup queso fresco, crumbled
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