Fiesta Ribeye Steaks

Name: Fiesta Ribeye Steaks
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 113 grams cup shredded Colby-Monterey Jack cheese; 8 6-inchs flour tortillas (6 inches); 59 milliliters lime juice; 8 beef ribeye steaks (3/4 inch thick and 8 ounces each); 473 milliliters salsa

Fiest This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes about 30 minutes. A mixture of beef ribeye steaks, flour tortillas, salsa, and a handful of other ingredients are all it takes to make this recipe so yummy. If you like this recipe, you might also like recipes such as Grilled Ribeye Steaks, Peppered Ribeye Steaks, and Grilled Ribeye Steaks.

Instructions

Place tortillas on a sheet of heavy-duty foil (about 18 in. x 12 in.). Fold foil around tortillas and seal tightly; set aside.

Ingredients you will need

Tortilla

Equipment you will use

Aluminum Foil

Drizzle both sides of steaks with lime juice. Grill, covered, over medium-hot heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Ingredients you will need

Lime Juice

Steak

Meat

Equipment you will use

Kitchen Thermometer

Grill

Place tortillas on outer edge of grill; heat for 5-6 minutes, turning once.

Ingredients you will need

Tortilla

Equipment you will use

Grill

Sprinkle cheese over steaks; serve with salsa and warmed tortillas.

Ingredients you will need

Tortilla

Cheese

Steak

Salsa

Equipment

Aluminum Foil

Kitchen Thermometer

Grill

Ingredients

Servings:

113grams

cup shredded Colby-Monterey Jack cheese 86-inchs

flour tortillas (6 inches)59milliliters

lime juice 8

beef ribeye steaks (3/4 inch thick and 8 ounces each)473milliliters

salsa

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Pinot Noir, Merlot, and Cabernet Sauvignon are my top picks for Ribeye Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Brooks Willamette Valley Pinot Noir. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 25 dollars per bottle.

Brooks Willamette Valley Pinot Noir

A beautiful perfumed nose of rich cherry jam, Thanksgiving cranberries with grated orange peel, morel mushrooms and black truffle. A wonderful high note of black tea, leather and potpourri. The wine is so luscious in the mouth, coating the palate with rich, dark cherry, warm raspberry, red currant and black plum. There is a wonderful earthiness of portabella mushrooms on the grill, roasted vegetables, bacon fat and smoked meats. This Pinotfinishes with ripe fruit, earth and complexity and a hint of tomato leaf and earthiness. Just delicious!