Recipe: Carne Asada (using rib eye steaks)

CARNE ASADA

Fresh Tomato Salsa (recipe follows)
4 beef rib eye steaks, cut 3/4 inch thick*
2 tablespoons fresh lime juice
6 flour tortillas (6-inch in diameter)
1/4 cup shredded Colby cheese
1/4 cup shredded Monterey Jack cheese

Prepare Fresh Tomato Salsa; set aside.

Place beef rib eye steaks in utility dish; sprinkle both sides of steaks with lime juice, rubbing into surface. Cover and refrigerate while preparing coals.

Wrap tortillas securely in heavy-duty aluminum foil.

Place steaks on grid over medium coals.** Grill steaks 7 to 9 minutes for rare to medium, turning once. Place tortilla packet on outer edge of grid, five minutes before end of cooking time. Heat tortillas 5 minutes, turning once.

Top each steak with equal amounts of each cheese 1 minute before end of cooking time.

TO SERVE:
Trim excess fat from steaks; carve steaks into slices. Serve with salsa and warm tortillas.

*Beef rib eye steaks will yield three 3-ounce cooked, trimmed servings per pound.

**To check temperature, cautiously hold hand about 4 inches above coals. Medium coals will force removal of hand in 4 seconds.

FRESH TOMATO SALSA
(makes 8 servings)

2 medium tomatoes, seeded and coarsely chopped
2 tablespoons green onion, thinly sliced
1 tablespoon chopped fresh cilantro (or 1 tablespoon chopped fresh parsley)
1 tablespoon red wine vinegar
1 jalapeno pepper, seeded and minced
2 small cloves garlic, crushed
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper

Combine tomato, green onion, cilantro, wine vinegar, jalapeno pepper, garlic, salt and black pepper; cover and reserve until ready to use.

Makes 6 servings
Source: National Cattlemen's Beef Association and Susan Parenti