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Ingredientes
- Fresh Tomato Salsa -- see recipe
- 4 x beef rib eye steaks -- cut 3/4 inch thick
- 2 Tbsp. fresh lime juice
- 1/4 c. Colby cheese -- shredded
- 1/4 c. Monterey Jack cheese -- shredded
Direcciones
- Place beef rib eye steaks in utility dish; sprinkle both sides of steaks with lime juice, rubbing into surface. Cover and chill while preparing coals.
- Place steaks on grid over medium coals (see notes). Grill steaks 7 to 9 min for rare to medium, 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.
- Description: "Uses rib eye steaks"
- Cuisine: "Mexican"
- Serving Ideas: Serve with salsa and hot tortillas.
- 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-oz cooked, trimmed servings per lb..
- Preparation Time:0:20
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 14g | |
| Recipe makes 6 servings | |
| Calories 37 | |
| Calories from Fat 26 | 70% |
| Total Fat 2.94g | 4% |
| Saturated Fat 1.85g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 54mg | 2% |
| Potassium 16mg | 0% |
| Total Carbs 0.58g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.13g | 0% |
| Protein 2.29g | 4% |
