Full Page 4 x 6 5 x 7
Per serving: 197 calories, 10 g fat, 68 mg cholesterol, 478 mg sodium, 2 g carbohydrates, 1 g fiber, 24 g protein.

3 well-trimmed rib-eye beef steaks, cut 1 inch thick
Lime wedges
Red and yellow bell peppers
Olive oil for grilling Flour tortillas
MEXICAN GRILL RUB
2 tablespoons chili powder
4 teaspoons garlic salt
2 1/2 teaspoons onion powder
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano, crushed
3/4 teaspoon cayenne pepper (or to taste)

In small jar or bowl, combine all rub ingredients and mix or shake until well blended.
Press 1 teaspoon of rub onto each side of steaks. Use some of the grill rub for Grilled Mexican Onions if desired. Keep remaining rub for your next barbecue, but be sure to remix before using.
Grill steaks over medium-hot coals for a total of 11 to 14 minutes, or until desired doneness. Turn once during grilling. Carve into slices and drizzle with lime juice.
Cut bell peppers lengthwise into quarters and remove seeds. Brush lightly with olive oil and grill over medium-hot coals for 12 to 15 minutes, or until tender, turning once. Cut into slices.
Warm tortillas on the grill either by wrapping in foil or "toasting" individually for about 30 seconds per side on an open grill.
Arrange sliced steak, bell peppers, tortillas, Grilled Mexican Onions and lime wedges on serving platters and allow guests to assemble their own meals.

6 servings
Keywords: Mexican,beef   Category: Mexican    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: June 27, 2015 by deebeeeff     Last Updated: July 02, 2015
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