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Over the Coals

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Hawaiian Ribeye Steaks

with Grilled Pineapple Salad

Editor’s note: While this recipe may have Hawaiian influence, we obtained it from the California Beef Council. Our staff thinks it looks like a simple and tasty preparation. They suggest a bottle of Amador County Zinfandel would be a fine accompaniment.




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





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.

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