Fiesta RIB EYE Steaks
published by starrleena magic on May 28, 2011
“This is a great recipe for grilling out or for camping trips,” “You can adapt it for indoors by cooking the steaks in a skillet and heating the tortillas in a warm oven.”
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Prep/Total Time: 30 minutes
8 flour tortillas (6”)
8 boneless beef rib eye steaks (3/4” thick)
¼ c. lime juice
1 c. (4 oz.) shredded Colby-Monterey Jack cheese
2 c. salsa
Place tortillas on a sheet of heavy-duty foil (about 18×12”). Fold foil around tortillas and seal tightly; set aside.
Drizzle both sides of steaks with lime juice. Grill, covered, over medium-hot heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 deg. F.; medium 160 deg. F.; well-done 170 deg. F.).
Place tortillas on outer edge of grill; heat for 5-6 minutes, turning once. Sprinkle cheese over steaks; serve with salsa and warmed tortillas. Yield: 8 servings.
