Fiesta Beef Ribeye Steaks
The lime juice, salsa, and Monterey Jack cheese sprinkled over these steaks convey the flavors of the Southwest.
Ingredients
- 4 beef ribeye or boneless top loin steaks, cut 3/4 inch thick (about 2 pounds)
- 2 Tbs fresh lime juice
- 1/2 cup shredded Colby or Monterey Jack cheese
- 8 medium flour tortillas, warmed
- 1 cup prepared salsa
Directions
- 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.
Recipe courtesy of the National Cattleman’s Beef Association
To broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil ribeye steaks 8 to 10 minutes (top loin steaks 9 to 11 minutes) for medium rare to medium doneness, turning once.
Nutrition Facts
Calories 367
Calories from Fat 143 (39%)
(24%)Total Fat 16g
(34%)Saturated Fat 7g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
(12%)Cholesterol 35mg
(29%)Sodium 703mg
(10%)Potassium 340mg
Total Carbohydrate 41g
(13%)Dietary Fiber 3g
Sugars 3g
Sugar Alcohols 0g
(31%)Protein 15g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
Copyright © 2024 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.