Pepper-Ancho Rubbed Ribeye Filets with Mango Slaw

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Serves: 4
  beef ribeye thick-cut filets, cut 1-3/4 to 2 inches thick (about 1 pound)
1/4  cup  fresh lime juice
1/2  tsp.  salt
1/4  tsp.  ancho chile powder
1/3  cup  olive oil
pkg.  (1 pound) coleslaw mix (about 6 cups)
cup  diced fresh or jarred mango
  medium ripe, Fresh California Avocado, thinly sliced
1/4  cup  diced red onion
1/4  cup  chopped fresh cilantro
tsp.  chopped fresh thyme
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


  1. 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.
  2. 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.
  3. 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.)
  4. 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

The Beef Checkoff

Recipes and photo courtesy of The Beef Checkoff

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