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2 medium sized steaks (I prefer ribeye)
2 limes
1/4 c finely chopped white onion
5 finely chopped cloves of garlic
2 tablespoons canned green chiles
3 oz of Monterey Jack cheese cut into thin slices
Chili powder
Cumin
Salt/Pepper to taste
Cut limes in half and squeeze juice over the steaks, then allow steaks to marinate in the lime juice in the refridgerator for 1 - 4 hours. After marinating:
Turn on broiler and place steaks under the broiler for 3 - 5 minutes each side. When steaks are cooked to just under preference, remove from the oven and sprinkle with a mixture of chili powder and cumin on top side. I like a lot of flavor, so I use quite a bit. Next, place half the canned green chiles, chopped onion, and chopped garlic on each steak. Top with thin slices of Monterey Jack cheese. Place back under the broiler and let cook until the cheese begins to turn light brown around the edges and looks bubbly.
Remove and serve. I like mine with homemade guacamole and sour cream.
2 limes
1/4 c finely chopped white onion
5 finely chopped cloves of garlic
2 tablespoons canned green chiles
3 oz of Monterey Jack cheese cut into thin slices
Chili powder
Cumin
Salt/Pepper to taste
Cut limes in half and squeeze juice over the steaks, then allow steaks to marinate in the lime juice in the refridgerator for 1 - 4 hours. After marinating:
Turn on broiler and place steaks under the broiler for 3 - 5 minutes each side. When steaks are cooked to just under preference, remove from the oven and sprinkle with a mixture of chili powder and cumin on top side. I like a lot of flavor, so I use quite a bit. Next, place half the canned green chiles, chopped onion, and chopped garlic on each steak. Top with thin slices of Monterey Jack cheese. Place back under the broiler and let cook until the cheese begins to turn light brown around the edges and looks bubbly.
Remove and serve. I like mine with homemade guacamole and sour cream.