For the Rub:
  • 1/2 cup brown sugar
  • 2 tablespoons cumin
  • 2 tablespoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons paprika
For the Steaks:
  • 4 6-ounce steaks
  • 1 can pineapple rounds
For the Ranch Dressing:
  • 1/2 cup mayo
  • 1/4 cup half-and-half
  • 2 tablespoons garlic powder
  • A pinch of salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons fresh chopped chives
  • 3 tablespoons fresh chopped parsley
  • 1/2 small shallot, grated
For the Salad:
  • 1 red bell pepper, cored, seeded and cut into strips
  • 1 red onion, cut into rounds
  • 3 cloves of garlic, minced
  • Extra Virgin Olive Oil, for drizzling
  • Paprika
  • Salt and pepper
  • 1 head of romaine
For Serving:
  • 1 can (21.5 oz.) BUSH's Sweet Mesquite Grillin' Beans


Mix all ingredients for the rub in a small bowl. Rub onto steak and pineapple slices liberally and set aside.

Combine ingredients for the ranch dressing in a bowl and reserve.

In a bowl, toss together red pepper and onion with olive oil and garlic. Season with salt, pepper and paprika.

Drizzle romaine heart with olive oil, salt and pepper.

Place everything on a medium-high grill and grill veggies until slightly charred and steaks to desired doneness. Remove everything to a cutting board and chop. Toss them all together with Ranch Dressing.

Serve with BUSH'S Sweet Mesquite Grillin' Beans