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.
Featuring:
Rumba® Thin-Sliced Beef Ribeye Steak

prep time: 00:05:00 cook time: 00:10:00
- 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.
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