Prep: 5 Mins Cook: 15 Mins
Serve this quick and easy southwestern favorite with warm flour tortillas and a side of refried black beans.

Photo: Courtesy of Beef Industry Council

Easy Carne Asada


  • 3 (1/2-lb.) boneless beef rib eye steaks, cut 3/4-inch thick
  • 2 tbls. lime juice
  • 6 (6-in.) flour tortillas
  • 1/4 cup shredded colby cheese
  • 1/4 cup shredded Monterey Jack cheese
  • 1 cup ORTEGA Salsa - Thick & Chunky (Medium)


Place steaks in a glass dish. Sprinkle with half of the lime juice, rubbing into surface. Turn over and repeat with remaining lime juice. Cover and refrigerate while preparing grill.

Wrap tortillas in heavy-duty aluminum foil.

Place steaks on grill over medium coals. Grill 12 to 15 minutes for rare to medium or to desired doneness, turning once. Five minutes before end of cooking time, place tortilla packet on outer edge of grill. Heat tortillas 5 minutes, turning once.

Top each steak with an equal amount of cheese. Serve steaks with salsa and tortillas.
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