4 well-trimmed Beef ribeye or boneless top loin steaks. 3/4" thick 2 Tbsp fresh lime juice 8 medium flour tortillas 1/2 cup shredded Colby or Monterey Jack cheese I cup refrigerated salsa

Seasoning:
1. Place Beef steaks in utility dish: sprinkle with half the lime juice. Turn steaks over and sprinkle with remaining lime juice. Wrap tortillas in heavy-duty aluminum foil.

2. 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. Place tortilla packet near edge of grid; heat 5 minutes, turning once.

3. Top each steak with equal amount of cheese. Serve with salsa and tortillas. 4 servings.