Take your steak to a new place with this Caribbean Ribeye Steaks with Grilled Pineapple Salad recipe! The Beef Council has provided us with this slightly spicy recipe that has a fresh tropical twist to it instead of the traditional heavier steak sauces that we usually put on top of steaks. Try this for summer time grilling or any time you need to feel summery!
- 4 Leahy’s Angus Ribeye Steaks
- 6 Tbsp Cilantro (fresh)
- 4 tsp Cumin (chopped)
- .5 tsp Ground Red Pepper (ground)
- 8 slice Pineapple
- 2 Red Bell Pepper (fresh)
- 2 Lime (cut 1/2″ thick)
Combine half the cilantro with the ground cumin and red pepper and evenly rub the mixture into the steaks. You can also substitute a prepared Caribbean style spice rub, if desired.
Preheat your grill to medium heat and cook the steaks over direct heat for 6-7 minutes per side, flipping only once until the reach 145°F for medium rare – 155°F for medium well doneness. Remove from grill and set aside when finished cooking.
Place the pineapple slices and pepper halves on the grill with the steaks and grill along with the steaks. Cook the pineapple 8 minutes per side, turning once or until cooked and the pepper 6 minutes per side, turning once.
Chop the grilled pineapple and bell pepper into 1 inch pieces. Combine the pieces with remaining cilantro and lime juice and mix to make the Grilled Pineapple Salad.
Top your steaks, season with salt to taste, and serve with salad. Enjoy!