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Beef Chimichurri Steak with Grilled Pineapple

Napa Wine, June 2012


Quick and easy

Quick and easy

Quick and easy
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Prep Time:

15 minutes

Cook Time:

20 minutes


4 - 6 servings


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


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 pineapple 5 minutes per side. Remove to a platter and sprinkle with H-E-B Queso Fresco and cilantro.

Grill 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
Napa Wine, June 2012

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