Spicy Grilled Ribeye Cap with Avocado-Mango Salad

Often considered the best part of the Ribeye, this steak gets rubbed and grilled then topped with a cooling salad.

Ingredients

• 1 to 1-1/4 pounds beef Ribeye Cap Steaks
• Salt and pepper

• Juice of 1 lime
• 1 medium jalapeño pepper, minced
• 1 teaspoon ground cumin
• 1 clove garlic, minced

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

Instructions

1. Combine 1 teaspoon lime juice and remaining rub ingredients; reserve remaining lime juice for Avocado-Mango Salad. Press rub evenly onto beef Ribeye Cap 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.

   Cook's Tip: For less heat, remove interior membranes and seeds from jalapeño pepper.

2. 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.

3. Serve steaks with Avocado Mango Salad.