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Beef Chimichurri Steak with Grilled Pineapple
Prep Time:
15 minutes
Cook Time:
20 minutes
Makes:
4 - 6 servings
Ingredients

4 H-E-B Prime 1 Boneless Beef Ribeye Steaks, cut 1-inch thick

2 Tbsp. H-E-B Olive Oil, divided use or use olive oil cooking spray

1 Tbsp. Adams Reserve House All-Purpose Rub

1 whole cored pineapple, sliced (or 6 to 8 slices, cut 3/4-inch thick)

1/2 c. crumbled H-E-B Queso Fresco

1/4 c. chopped fresh cilantro

1/4 c. Mezzetta Chimichurri Sandwich Spread

Directions


Heat gas grill on high or build charcoal fire. Rub steaks all over with 1-Tbsp. olive oil;
season with Adams Rub and set aside.
Cut pineapple into slices 1/2-inch thick. Rub slices with remaining 1-Tbsp oil. Grill pine
apple 5 minutes per side. Remove to a platter and sprinkle with H-E-B Queso Fresco and cil
antro.
Grill steaks over medium-high temperature 6 to 9 minutes per side or until they reach an i
nternal temperature of 135°F for medium-rare doneness (when tested with an instant rea
d thermometer). Remove from grill and top steaks with chimichurri spread. Let stand 5 minu
tes and serve.

Nutritional Information


No Nutritional Information Available


Source


Napa Wine, June 2012