Pepper-Ancho Rubbed Ribeye Filets with Mango Slaw - California Avocados

Ingredients

• 2 beef ribeye thick-cut filets, cut 1-3/4 to 2 inches thick (about 1 pound)
• Slaw:
• 1/4 cup fresh lime juice
• 1/2 tsp. salt
• 1/4 tsp. ancho chile powder
• 1/3 cup olive oil
• 1 (1 pound) coleslaw mix (about 6 cups)
• 1 cup diced fresh or jarred mango
• 1 medium ripe, Fresh California Avocado, thinly sliced
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• Rub:
• 2 tsp. chopped fresh thyme
• 1 tsp. ancho chile powder
• 1/2 tsp. coarse grind black pepper
• 1/4 tsp. teaspoon ground red pepper