Beef Chimichurri Steak with Grilled Pineapple

Prep Time:
15 minutes
Cook Time:
20 minutes
4 - 6 servings

Napa Wine, June 2012


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

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

1Tbsp.Adams Reserve House All-Purpose Rub,

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

1/2c. crumbledH-E-B Queso Fresco,

1/4c. choppedfresh cilantro,

1/4c.Mezzetta Chimichurri Sandwich Spread,


1Heat gas grill on high or build charcoal fire. Rub steaks all over with 1-Tbsp. olive oil; season with Adams Rub and set aside.

2Cut pineapple into slices 1/2-inch thick. Rub slices with remaining 1-Tbsp oil. Grill pineapple 5 minutes per side. Remove to a platter and sprinkle with H-E-B Queso Fresco and cilantro.

3Grill steaks over medium-high temperature 6 to 9 minutes per side or until they reach an internal temperature of 135°F for medium-rare doneness (when tested with an instant read thermometer). Remove from grill and top steaks with chimichurri spread. Let stand 5 minutes and serve.

Nutritional Information

No Nutritional Information Available

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