Pepper-Ancho Rubbed Ribeye Filets with Mango Slaw
|2||beef ribeye thick-cut filets, cut 1-3/4 to 2 inches thick (about 1 pound)|
|1/4||cup||fresh lime juice|
|1/4||tsp.||ancho chile powder|
|1||pkg.||(1 pound) coleslaw mix (about 6 cups)|
|1||cup||diced fresh or jarred mango|
|1||medium ripe, Fresh California Avocado, thinly sliced|
|1/4||cup||diced red onion|
|1/4||cup||chopped fresh cilantro|
|2||tsp.||chopped fresh thyme|
|1||tsp.||ancho chile powder|
|1/2||tsp.||coarse grind black pepper|
|1/4||tsp.||teaspoon ground red pepper|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- To prepare Slaw, combine lime juice, salt and chile powder in small bowl; gradually whisk in oil until blended. Set aside. Combine remaining slaw ingredients in large bowl. Add dressing; toss gently to coat. Let stand while preparing beef or refrigerate, covered, up to 4 hours.
- Preheat oven to 350°F. Combine Rub ingredients; press evenly onto beef filets. Heat heavy, ovenproof, nonstick, skillet over medium heat until hot. Place filets in skillet and brown 2 minutes; turn filets over and place skillet into preheated oven.
- Cook in 350°F oven 20 to 24 minutes for medium rare; 25 to 28 minutes for medium doneness. Remove from oven when internal temperature reaches 135°F for medium rare; 150°F for medium. Transfer filets to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
- Carve filets into slices; serve with slaw.
Cook’s Tip: If oven-safe skillet is not available, transfer browned filets to rimmed baking sheet. Cook 3 to 5 minutes longer for medium rare to medium doneness. Proceed as directed.
Recipes and photo courtesy of The Beef Checkoff