Ingredients:

• 2 beef Ribeye Steaks Boneless, cut 1 inch thick (about 12 ounces each)

• 3 tablespoons chopped fresh cilantro, divided
• 2 teaspoons ground cumin
• 1/4 to 1/2 teaspoon ground red pepper
• 4 fresh pineapple slices, cut 1/2 inch thick
• 1 medium red bell pepper, cut in half lengthwise
• 1 medium lime
• Salt

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat.

• Separate raw meat from other foods.
• Wash all cutting boards, utensils, and dishes after touching raw meat.
• Do not reuse marinades used on raw foods.
• Wash all produce prior to use.
• Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
• Refrigerate food promptly.

Cooking:

1. Combine 2 tablespoons cilantro, cumin and ground red pepper, as desired; press evenly onto beef Ribeye 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.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

Source: beefitswhatsfordinner.com