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Meats & Seafood -
Fiesta Ribeye Steaks
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| INGREDIENTS |
- 8 (6-inch) flour tortillas
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8 boneless beef ribeye steaks (3/4 inch thick)
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1/4 cup lime juice
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1 cup (4 ounces) shredded Colby-Monterey Jack cheese
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2 cups salsa
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1 quart chicken broth
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| 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. |
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