Spicy Grilled Ribeye Cap with Avocado-Mango Salad Steaks

Ingredients

• 1 to 1-1/4 lbs. beef ribeye cap steaks
• salt and pepper

Rub

• juice of 1 lime
• 1 medium jalapeno pepper, minced
• 1 tsp. ground cumin
• 1 clove garlic, minced

Avocado-Mango Salad

• 1 large mango, sliced
• 1 medium avocado, sliced
• 4 thin slices red onion
• 1/4 cup queso fresco, crumbled

Instructions

Combine 1 tsp. lime juice and remaining rub ingredients; reserve remaining lime juice for Avocado-Mango Salad.  Press rub evenly onto steaks.  Place steaks on grid over medium, ash-covered coals.  Grill, covered, 9 to 13 minutes (over medium heat on preheated gas grill, covered, 9 to 14 minutes) for medium rare to medium doneness, turning occasionally.

Meanwhile, prepare Avocado-Mango Salad.  Combine mango, avocado and onion in medium bowl; sprinkle with cheese and drizzle with reserved lime juice, tossing gently to coat.  Season with salt and black pepper, as desired.

Serve steaks with Avocado-Mango Salad.

Tips from Our Cook

For less heat, remove interior membranes and seeds from jalapeno pepper.