Carne Asada Ribeye Steak

Name: Carne Asada Ribeye Steak
Prep time: 00:05:00
Cook time: 00:10:00

Delicious paired with warm steamed Mexican rice and small bowls of saucy frijoles charros pinto beans seasoned with smoky bacon, jalapeño and cilantro.

Featuring:
Rumba® Thin-Sliced Beef Ribeye Steak

5 MIN Prep Time
10 MIN Cook Time
4-6 Servings

Ingredients

Rumba® Thin-Sliced Beef Ribeye Steak (1 package)
Kosher salt and fresh black pepper, to taste
¼ cup fresh squeezed lime juice (about 2 limes)
1 tablespoon olive oil
2 teaspoons garlic powder
Lime wedges
Chopped cilantro
Grilled spring onions

Instructions

Place ribeye slices in a single layer on a large baking sheet; generously season with salt and black pepper.
Combine lime juice, olive oil and garlic in a small bowl. Stir until blended and pour evenly over ribeye. Using tongs, turn meat to evenly coat.
Meanwhile, preheat grill to medium-high heat. Brush grates with oil.
Grill ribeye slices for 1½ to 2 minutes on each side or until tender and steak reaches an internal temperature of 145ºF for medium doneness and 160º F for well done. Remove from grill and place on a platter, cover and let rest while grilling remaining ribeye pieces.
Garnish ribeye with lime wedges, cilantro and grilled spring onions.