Stephanie Gibbs: Mom and Healthy living advocate
Stephanie Gibbs: Mom and Healthy Living Advocate As a busy mom highly engaged in her children’s extracurriculars and school activities, Stephanie Gibbs knows nutrition fuels active lifestyles. She received her Bachelor of Science in Microbiology with a minor in nutrition from Oklahoma State University and launched a business focused on physical and mental health through fitness and horticulture where she designs and installs container and edible (veggies!) gardens for Tulsa-based clients while using her background in nursing to lead and inspire women to pursue healthy lifestyles. Her passions collide in the kitchen where she is continually pushing the envelope to create inspired dishes her children enjoy.Hawaiian Ribeye Steak with Pineapple salad
INGREDIENTS:2 beef Ribeye Steaks Boneless, cut 1 inch thick (about 12 ounces each)
3 tablespoons chopped fresh cilantro, divided
2 teaspoons ground cumin
1/4 to 1/2 teaspoon ground red pepper
4 fresh pineapple slices, cut 1/2 inch thick
1 medium red bell pepper, cut in half lengthwise
1 medium lime
Salt
COOKING:
Combine 2 tablespoons cilantro, cumin and ground red pepper, as desired; press evenly onto beef Ribeye 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°F) to medium (160°F) 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 teaspoons peel and squeeze juice from lime. Set aside.
Chop pineapple and bell pepper into 1-inch pieces. Combine remaining 1 tablespoon cilantro, 2 teaspoons 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.
