Simple Steak Quesadilla
Lime marinated flank steak, peppers, onions, and melted cheese pressed between tortillas and crisped in a skillet.
Equipment
- Large skillet
- Spatula
- Cutting board
Ingredients
Main Ingredients
- 16 oz flank steak or skirt steak
- 2 tbsp olive oil
- 1 tbsp lime juice
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp ground cumin
- 4 large flour tortillas
- 1 cup shredded cheddar or Mexican blend cheese
- 1 bell pepper sliced
- 1 onion sliced
Instructions
Cooking
- Marinate. Whisk the oil, lime juice, cumin, salt, and pepper, add the steak, and marinate 30 minutes.
- Sear. Cook the steak 4 to 5 minutes per side until it reaches 145 F, then rest 10 minutes and slice thin.
- Saute. Cook the pepper and onion in the same skillet until softened.
- Assemble. Layer 1 tortilla with cheese, steak, and vegetables, then top with a second tortilla. Repeat.
- Crisp. Cook until golden on both sides and the cheese melts, then cut into wedges.
Notes
Substitutions: Use skirt steak in place of flank steak.
Tips: Slice against the grain and rest the steak before cutting.
Storage: Refrigerate up to 3 days and reheat in a dry skillet.
Nutrition is calculated per serving without toppings.