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Carne Asada Ribeye Steak

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

Rumba® Thin-Sliced Beef Ribeye Steak


  • 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


  1. Place ribeye slices in a single layer on a large baking sheet; generously season with salt and black pepper.
  2. 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.
  3. Meanwhile, preheat grill to medium-high heat. Brush grates with oil.
  4. 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.
  5. Garnish ribeye with lime wedges, cilantro and grilled spring onions.