FIESTA RIB EYE STEAKS
4 rib eye or top loin steaks, cut 3/4 inch thick
2 tbsp fresh lime juice
8 flour tortillas (6 inch diameter)
TO SERVE:
1/4 cup each, shredded Colby and Monterey Jack cheese
1 cup salsa
Place beef steaks in utility dish; sprinkle with half the lime juice. Turn steaks over and sprinkle with remaining lime juice; set aside.
Wrap tortillas securely in heavy-duty aluminum foil.
Place steaks on grid over medium coals. Grill steaks 7-9 minutes for rare (140 degrees) to medium (160 degrees), turning once.
Place tortilla packet on outer edge of grid and heat 5 minutes, turning once.
TO SERVE:
Top each steak with an equal amount of cheese. Serve with salsa and tortillas.
Menu suggestions:
Mixed green salad with red onion and orange slices.
Servings: 4
Source: Beef Industry Council
4 rib eye or top loin steaks, cut 3/4 inch thick
2 tbsp fresh lime juice
8 flour tortillas (6 inch diameter)
TO SERVE:
1/4 cup each, shredded Colby and Monterey Jack cheese
1 cup salsa
Place beef steaks in utility dish; sprinkle with half the lime juice. Turn steaks over and sprinkle with remaining lime juice; set aside.
Wrap tortillas securely in heavy-duty aluminum foil.
Place steaks on grid over medium coals. Grill steaks 7-9 minutes for rare (140 degrees) to medium (160 degrees), turning once.
Place tortilla packet on outer edge of grid and heat 5 minutes, turning once.
TO SERVE:
Top each steak with an equal amount of cheese. Serve with salsa and tortillas.
Menu suggestions:
Mixed green salad with red onion and orange slices.
Servings: 4
Source: Beef Industry Council
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