Preparation Time: 20 minutes
Fresh Tomato Salsa, see recipe
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 Colby cheese, shredded
1/4 cup Monterey Jack cheese, shredded
Prepare Fresh Tomato Salsa. 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 (see notes). 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. Trim excess fat from steaks; carve steaks into slices.
Serving Ideas: Serve with salsa and warm tortillas.
Notes: To check temperature, cautiously hold hand about 4 inches above coals. Medium coals will force removal of hand in 4 seconds. Beef rib eye steaks will yield three 3-ounce cooked, trimmed servings per pound.