Fiesta Ribeye Steaks

Submitted By: Mildred H. Edwards

Ingredients

• 8 (6-inch) flour tortillas
• 8 boneless beef ribeye steaks (3/4 inch thick)
• 1/4 cup lime juice
• 1 cup (4 ounces) shredded Colby-Monterey Jack cheese
• 2 cups salsa
• 1 quart chicken broth

Instructions

Place tortillas on a sheet of heavy-duty foil (about 18-x-12-inches). Fold foil around tortillas and seal tightly; set aside.

Drizzle both sides of steaks with lime juice. Grill, covered, over medium-high heat for seven to nine minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Place tortillas on outer edge of grill; heat for five to six minutes, turning once. Sprinkle cheese over steaks. Serve with salsa and warmed tortillas.
Yield: Eight servings.