- 4 (2 pound) beef ribeye or boneless top loin steaks, cut 3/4 inch thick
- 2 tablespoons fresh lime juice
- 1/2 cup shredded Lucerne Monterey Jack or Colby Cheese
- 8 medium flour tortillas, warmed
- 1 cup prepared salsa
- Preheat barbecue grill. Sprinkle beef steaks with lime juice. Place steaks on grid over medium, ash-covered coals. Grill ribeye steaks, uncovered, 6 to 8 minutes (top loin steaks 10 to 12 minutes) for medium rare to medium doneness, turning occasionally.
- Top steaks with cheese. Serve with tortillas and salsa.