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Publix Aprons

Ribeye Steak Nuevo Latino

Ribeye Steak Nuevo Latino
Total Time:
35 minutes


1 small red onion, sliced
2 limes, for zest/juice
2 teaspoons kosher salt
3 tablespoons chipotle pepper sauce
1 1/2 teaspoons chili powder
4 teaspoons minced garlic, divided
1 avocado, coarsely chopped
1 ripe mango, coarsely chopped
2 lb grilling steaks (such as ribeye, NY strip, and tenderloin)
2 teaspoons vegetable oil
1 (15-oz) can black beans, rinsed and drained
1/4 cup restaurant-style mild salsa


  1. Preheat grill on medium. Slice onion. Zest/grate lime peel (no white; 1 tablespoon); squeeze for juice (2 tablespoons). Whisk together zest and salt (reserve 1 teaspoon, set aside) in small bowl; combine remaining with chipotle pepper sauce, chili powder, and 3 teaspoons minced garlic. Spread mixture on both sides of steaks. Chop avocado and mango.
  2. Place steaks and onions on grill; cook 4–5 minutes on each side or until 145°F (medium rare). Cook onions 4–5 minutes on each side or until tender. Let steaks stand 5 minutes. Chop onions.
  3. Preheat a medium saucepan on medium 2–3 minutes. Place oil then remaining 1 teaspoon garlic in pan and cook 30 seconds or until fragrant, stirring often. Add black beans and salsa; cook and stir 3–4 minutes or until hot. Stir in avocado, mango, grilled onion, and 1 tablespoon lime juice.
  4. Transfer steaks to a serving platter. Drizzle with remaining 1 tablespoon lime juice. Sprinkle with remaining lime salt mixture. Serve with black bean mixture.

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Nutritional Information

CALORIES (per 1/4 recipe) 510kcal; FAT 25g; SAT FAT 7g; TRANS FAT 0.5g; CHOL 100mg; SODIUM 890mg; CARB 40g; FIBER 10g; SUGARS 14g; PROTEIN 41g; VIT A 20%; VIT C 70%; CALC 8%; IRON 30%

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