Categories: Beef, Grill, Mexican 
      Yield: 4 servings 
  
      4    Rib eye steaks; or top loin 
           - cut 3/4" thick 
      2 tb Lime juice; fresh 
      8    Flour tortillas; 6" size 
    1/4 c  Colby cheese; shredded 
    1/4 c  Jack cheese; shredded 
      1 c  La Victoria Salsa; 
           - or homemade (NO PACE!) 
  
  Place steaks in utility dish and sprinkle with half the lime juice. 
  Turn steaks over and sprinkle with the remaining juice. Wrap 
  tortillas securely in heavy-duty aluminum foil. Place steaks on grid 
  over medium coals. Grill steaks 7 to 9 minutes for rare (140~F) to 
  medium (160~F), truning once. Place tortilla packet on outer edge of 
  grid and heat 5 minutes, turning once. Top each steak with an equal 
  amount of the cheeses. Serve with salsa and the tortillas.