Carne Asada
INGREDIENTS:
4 Well trimmed beef Rib Eye
-Steaks 3/4" thick
2 tb Lime juice
6 Flour tortillas 6" size
1/4 c Each Colby and Monterey Jack
-cheese; shredded
Salsa
4 Well trimmed beef Rib Eye
-Steaks 3/4" thick
2 tb Lime juice
6 Flour tortillas 6" size
1/4 c Each Colby and Monterey Jack
-cheese; shredded
Salsa
Place steaks in a utility disk. Sprinkle with half the lime juice, rubbing into surface. Turn steaks and repeat using remaining lime juice. Cover and refrigerate while preparing coals.
Wrap tortillas securely in heavy-duty aluminum foil.
Place steaks on grill over medium coals. Grill steaks for 12 to 15 minutes for rare (140 F) to medium (160 F) or to desired doneness, turning once. Top each steak with an equal amount of cheese. Serve with salsa and tortillas.
Wrap tortillas securely in heavy-duty aluminum foil.
Place steaks on grill over medium coals. Grill steaks for 12 to 15 minutes for rare (140 F) to medium (160 F) or to desired doneness, turning once. Top each steak with an equal amount of cheese. Serve with salsa and tortillas.