Skip to main content

Recipe: caribbean ribeye steaks with grilled pineapple salad

caribbean ribeye steaks with grilled pineapple salad recipe image
Caribbean ribeye steaks with grilled pineapple salad serving suggestion

caribbean ribeye steaks with grilled pineapple salad


  • 2 beef ribeye staks, cut 1 inch thick (about 12 oz each)
  • 3 tablespoons chopped fresh cilantro, divided
  • 2 teaspoons ground cumin
  • 1/2 teaspoons ground red pepper
  • 4 fresh pineapple slices, cut 1/2 inch thick
  • 1 medium red bell pepper, cut in half lengthwise
  • 1 medium lime
  • salt


Combine 2 tablespoons cilantro, cumin and ground red pepper, as desired; press evenly onto beef steaks.

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.

Meanwhile, grate 2 teaspoons peel and squeeze juice from lime. Set aside.

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.

Cook's Tip: Four to six canned pineapple slices may be subsittuted for fresh pineapple.