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Pepper-Ancho Rubbed Ribeye Filets with Mango Slaw

Pepper-Ancho Rubbed Ribeye Filets with Mango Slaw

Get Ready

Servings: Makes 4Learn How to Scale This Recipe

Prep Time: 10 minutes

Cook Time: 65 minutes

Ingredients: Add ingredients to List

2 whole thick cut beef rib eye steaks
1/4 cup fresh lime juice (Slaw Ingredient)
1/2 teaspoon salt (Slaw Ingredient)
1/4 teaspoon ancho chili powder (Slaw Ingredient)
1/3 cup olive oil (Slaw Ingredient)
1 (16 oz) package cole slaw 1 pkg (1 pound) coleslaw mix (about 6 cups) (Slaw Ingredient)
1 cup diced fresh or jarred mango (Slaw Ingredient)
1 medium avocado, thinly sliced (Slaw Ingredient)
1/4 cup red onion, diced (Slaw Ingredient)
1/4 cup chopped Cliantro leaves (slaw ingredient)
2 teaspoon fresh thyme leaf (Rub Ingredient)
1 teaspoon chili pepper powder (Rub Ingredient)
1/2 teaspoon coarse ground black pepper (Rub Ingredient)
1/4 teaspoon ground red pepper (Rub Ingredient)

directions:

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 350degreesF. 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 350degreesF oven 20 to 24 minutes for medium rare; 25 to 28 minutes for medium doneness. Remove from oven when internal temperature reaches 135degreesF for medium rare; 150degreesF for medium. Transfer filets to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 10degreesF to reach 145degreesF for medium rare; 160degreesF 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.
Photo and Recipe Courtesy of The Beef Checkoff

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Quantity Ingredients  
2 whole thick cut beef rib eye steaks  
1/4 cup fresh lime juice (Slaw Ingredient)  
1/2 teaspoon salt (Slaw Ingredient)  
1/4 teaspoon ancho chili powder (Slaw Ingredient)  
1/3 cup olive oil (Slaw Ingredient)  
1 (16 oz) package cole slaw 1 pkg (1 pound) colesl  
1 cup diced fresh or jarred mango (Slaw Ingredient  
1 medium avocado, thinly sliced (Slaw Ingredient)  
1/4 cup red onion, diced (Slaw Ingredient)  
1/4 cup chopped Cliantro leaves (slaw ingredient)  
2 teaspoon fresh thyme leaf (Rub Ingredient)  
1 teaspoon chili pepper powder (Rub Ingredient)  
1/2 teaspoon coarse ground black pepper (Rub Ingre  
1/4 teaspoon ground red pepper (Rub Ingredient)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 4
Base Nutrients
Calories 566 kcal (28%)
Calories from Fat 432 kcal (0%)
Total Fat 48 g (73%)
Saturated Fat 19 g (95%)
Cholesterol 110 mg (36%)
Sodium 441 mg (18%)
Total Carbohydrates 25 g (8%)
Dietary Fiber 13 g (52%)
Protein 46 g (76%)
Vitamins
Vitamin A 794 IU (15%)
Vitamin C 30 mg (50%)
Minerals
Calcium 62 mg (1%)
Iron 15 mg (25%)
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