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Meats & Seafood - Fiesta Ribeye Steaks



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.
 
 
 
 
Submitted By: Mildred H. Edwards
Lebanon
Wilson Farmers Co-op
Number of Servings: 8
 
Print 3x5 recipe cards
 
 
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