Carne Asada

4 well trimmed beef rib eye steaks cut 3/4 inch thick
2 tbsp. fresh lime juice
6 flour tortillas (6 inch diameter)
1/4 cup each shredded Colby and Monterey Jack cheese

Place beef rib eye steaks in utility dish; 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 grid over medium coals. Grill steaks 12 to 15 minutes for rare 140F to medium 160F or to desired doneness, turning once. Five minutes before end of cooking time, place tortilla packet on outer edge of grid. Heat tortillas 5 minutes, turning once. Top each steak with an equal amount of cheese. Serve with salsa and tortillas.

Beef rib eye steaks will yield three 3-oz cooked trimmed servings per pound.

Beef rib eye steaks may also be cooked in covered cooker, direct method. Decrease cooking time to 8 to 12 minutes for rare to medium.

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Cajun Country -- New Iberia, Louisiana