 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
This is a great recipe for grilling out or for camping trips, notes Jodee Harding of Granville, Ohio. Adapt it for indoors by cooking the steaks in a skillet and heating the tortillas in a warm oven. Ingredients:
8 flour tortillas (6 inches) |
8 beef ribeye steaks (3/4 inch thick and 8 ounces each) |
1/4 cup lime juice |
1 cup (4 ounces) shredded colby-monterey jack cheese |
2 cups salsa |
Directions:
1. Place tortillas on a sheet of heavy-duty foil (about 18 in. x 12 in.). Fold foil around tortillas and seal tightly; set aside.
2. 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°; medium, 160°; well-done, 170°).
3. 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.
|
|