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

Spicy Grilled Ribeye Cap with Avocado-Mango Salad
  • 30 to 35 minutes
  • Makes 4 servings
  • Entrée

Spicy Grilled Ribeye Cap with Avocado-Mango Salad


  • Juice of 1 lime
  • 1 medium jalapeño pepper, minced
  • 1 teaspoon 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


  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.

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