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Caribbean Ribeye Steaks with Grilled Pineapple Salad

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Caribbean Ribeye Steaks with Grilled Pineapple Salad
Serves 4
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Total Time
30 min
Total Time
30 min
  1. 2 beef Ribeye Steaks Boneless, cut 1 inch thick (about 12 ounces each)
  2. 3 tablespoons chopped fresh cilantro, divided
  3. 2 teaspoons ground cumin
  4. 1/4 to 1/2 teaspoon ground red pepper
  5. 4 fresh pineapple slices, cut 1/2 inch thick
  6. 1 medium red bell pepper, cut in half lengthwise
  7. 1 medium lime
  8. Salt
  1. Combine 2 tablespoons cilantro, cumin and ground red pepper, as desired; press evenly onto beef steaks.
  2. Place steaks on grid over medium, ash-covered coals; arrange pineapple slices and bell pepper halves around steaks. Grill steaks, covered, 10 to 14 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.
  3. Meanwhile, grate 2 teaspoons peel and squeeze juice from lime. Set aside.
  4. Chop pineapple and bell pepper into 1-inch pieces. Combine remaining 1 tablespoon cilantro, 2 teaspoons lime peel and lime juice in 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.
Nutrition Information (per serving)
  1. 231 calories
  2. 8 g fat (3 g saturated fat; 3 g monounsaturated fat)
  3. 89 mg cholesterol
  4. 63 mg sodium
  5. 11 g carbohydrate
  6. 2 g fiber
  7. 29 g protein
  8. 12.1 mg niacin
  9. 0.8 mg vitamin B6
  10. 1.6 mcg vitamin B12
  11. 2.5 mg iron
  12. 34 mcg selenium
  13. 5.4 mg zinc
  14. 5.4 mg choline
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