Carne Asada

Fresh Tomato Salsa -- see recipe
4 beef rib eye steaks -- cut 3/4 inch thick
2 tablespoons fresh lime juice
6 flour tortillas (6-inch in diameter)
1/4 cup Colby cheese -- shredded
1/4 cup Monterey Jack cheese -- shredded

Prepare Fresh Tomato Salsa. Place beef rib eye steaks in utility dish;
sprinkle both sides of steaks with lime juice, rubbing into surface. Cover
and refrigerate while preparing coals. Wrap tortillas securely in
heavy-duty aluminum foil. Place steaks on grid over medium coals (see
notes). Grill steaks 7 to 9 minutes for rare to medium, turning once. Place
tortilla packet on outer edge of grid, five minutes before end of cooking
time. Heat tortillas 5 minutes, turning once. Top each steak with equal
amounts of each cheese 1 minute before end of cooking time. Trim excess fat
from steaks; carve steaks into slices. Yield: 6 servings.

Source:
"National Cattlemen's Beef Association"



Per Serving: 101 Calories; 7g Fat (63.4% calories from fat); 6g Protein; 3g
Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 158mg Sodium. Exchanges:
0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates.

NOTES : To check temperature, cautiously hold hand about 4 inches above
coals. Medium coals will force removal of hand in 4 seconds. Beef rib eye
steaks will yield three 3-ounce cooked, trimmed servings per pound.