4 beef rib eye or top loin steaks, cut 3/4 inch thick
2 tablespoons fresh lime juice
8 flour tortillas (6-inch diameter)
1/4 cup Colby cheese, shredded
1/4 cup Monterey Jack cheese, shredded
1 cup refrigerated salsa
Servings: 4
1. Place beef steaks in utility dish; sprinkle with half the lime juice. Turn steaks over and sprinkle with remaining lime juice.
2. Wrap tortillas securely in heavy duty aluminum foil.
3. Place steaks on grid over medium coals. Grill steaks 7 to 9 minutes for rare (140ºF) to medium (160ºF) turning once.
4. Place tortilla packet on outer edge of grid and heat 5 minutes, turning once. Top each steak with an equal amount of cheese.
5. Serve with salsa and tortillas.
Start to finish: 30 minutes
Serving Ideas: Mixed green salad with red onion and orange slices.
Cuisine: Tex-Mex
2 tablespoons fresh lime juice
8 flour tortillas (6-inch diameter)
1/4 cup Colby cheese, shredded
1/4 cup Monterey Jack cheese, shredded
1 cup refrigerated salsa
Servings: 4
1. Place beef steaks in utility dish; sprinkle with half the lime juice. Turn steaks over and sprinkle with remaining lime juice.
2. Wrap tortillas securely in heavy duty aluminum foil.
3. Place steaks on grid over medium coals. Grill steaks 7 to 9 minutes for rare (140ºF) to medium (160ºF) turning once.
4. Place tortilla packet on outer edge of grid and heat 5 minutes, turning once. Top each steak with an equal amount of cheese.
5. Serve with salsa and tortillas.
Start to finish: 30 minutes
Serving Ideas: Mixed green salad with red onion and orange slices.
Cuisine: Tex-Mex
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