2 beef ribeye steaks boneless, cut 1 inch thick (about 12 oz. each)
3 T. chopped fresh cilantro, divided
2 tsp. ground cumin
1/4 to 1/2 tsp. ground red pepper
4 fresh pineapple slices, cut 1/2-inch thick
1 medium red bell pepper, cut in half lengthwise
1 medium lime
Combine 2 T cilantro, cumin and ground red pepper, as desired; press evenly onto beef steaks.
Place steaks on grid over medium, ash-covered coals; arrange pineapple slices and bell pepper halves around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°) to medium (160°) doneness, turning occasionally.
Grill pineapple 8 minutes or until heated through, turning once. Grill bell pepper 6 to 8 minutes or until tender, turning occasionally.
Meanwhile, grate 2 tsp. lime zest and squeeze juice from lime. Set aside.
For pineapple salad, chop pineapple and bell pepper into 1-inch pieces. Combine remaining 1 T. cilantro, 2 tsp. lime peel and lime juice in medium bowl; stir in pineapple and bell pepper. Season with salt, as desired.
Carve steaks into slices; season with salt, as desired. Serve with salad.