4 well trimmed beef ribeye steaks 3/4" thick
2 tablespoons fresh lime juice
8 medium flour tortillas
1/2 cup shredded Colby or Monterey Jack Cheese
1 cup refrigerated salsa

1. Place 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 grill over medium, ash covert coals.  Grill ribeye steaks, uncovered, 6 to 8 minutes for medium-rare to medium doneness, turning occasionally.  Place tortilla packet near edge of grill.  Heat 5 minutes, turning once.
3. Top each steak with equal amount of cheese.  Serve with salsa and tortillas.  Makes 4 servings

Source:  National Cattlement's Beef Association