Fiesta Ribeye Steaks
A South-of-the-Border treat. Serves 4
4 beef ribeye or top loin steaks, cut 3/4-inch thick
2 Tbsp. fresh lime juice
8 flour tortillas (6-inch diameter)
1/4 cup Colby cheese, shredded
1/4 cup Monterey Jack cheese, shredded
1 cup salsa
Place beef steaks in a glass dish. Sprinkle with half the lime juice.
Turn steaks over and sprinkle with remaining lime juice.
Wrap tortillas securely in heavy duty aluminum foil.
Place steaks on grid over medium coals. Grill steaks
7-9 minutes for rare (140ºF) to medium (160ºF) turning once.
Place tortilla packet on outer edge of grid and heat
5 minutes, turning once.
Top each steak with an equal amount of the cheese 1 minute
before removing from grill. Serve with salsa and tortillas.
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