Season both sides of the rib eye with salt and pepper.
Grill the steak over moderately high heat until desired preparation. Let the steak rest for 5 minutes. Slice and serve with a ramekin of the Cilantro Green Chili Aioli.
Ingredients
6 tbsp Cilantro Green Chili Aioli
salt and pepper, to taste
1 1/4 lb Braveheart® Black Angus Beef Steak(s), Ribeye, about 1 1/2-inches thick
Cilantro Lime Aioli
Directions
Place all ingredients in a mixing bowl and combine.
Transfer to a container. Label, date and refrigerate.
