Ingredients Jump to Instructions ↓

  1. 4 Well-trimmed beef rib-eye or boneless top loin steaks

  2. 3/4" thick -

  3. 2 tablespoons 30ml Fresh lime juice

  4. 8 tablespoons 120ml Flour tortillas (medium)

  5. 1/2 cup 73g / 2.6oz Shredded Colby or Monterey Jack cheese

  6. 1 cup 237ml Refrigerated salsa

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place beef steaks in utility 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, ash-covered coals. Grill rib-eye steaks, uncovered, 6 to 8 minutes (top loin steaks 10 to 12 minutes) for medium rare to medium doneness, turning occasionally. Place tortilla packet on outer edge of grid and heat 5 minutes, turning once. Top each steak with equal amount of cheese. Serve with salsa and tortillas.


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