Spicy Grilled Ribeye Cap With Avocado-Mango Salad

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Beef Board Recipes


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1 to 1-1/4 pounds beef ribeye (spinalis dorsi) cap steaks

Salt and pepper

Juice of 1 lime

1 medium jalapeƱo pepper, minced

1 teaspoon ground cumin

1 clove garlic, minced

1 large mango, sliced

1 medium avocado, sliced

4 thin slices red onion

1/4 cup queso fresco, crumbled

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