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STEAK QUESADILLAS
Ingredients:
For the quesadillas:
1 pound flank steak or skirt
2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
2 tablespoons olive oil, divided
1 medium onion, sliced
2 1/2 cups shredded mozzarella cheese
2 1/2 cups shredded Monterey Jack cheese
10 medium (8-inch) flour tortillas
To serve (optional):
Salsa
Guacamole
Sour Cream
Instructions:
Heat a large skillet over medium-high heat. While the pan is heating, pat the steak dry on both sides with paper towels. In a small bowl, combine salt, onion powder, black pepper, cumin and garlic powder.
Sprinkle the seasonings evenly over both sides of the steak. Add 1 1/2 tablespoons olive oil to the skillet and add the steak.Cook for about 4 to 8 minutes on each side, depending on how thick the steak is and how “done” you want it to be.
Remove the steak from the pan and place it on a cutting board to rest. While the meat is resting, add the remaining 1/2 tablespoon of olive oil to the pan. Add the sliced onions and cook, stirring occasionally, until softened, about 8 minutes.
Place the onions in a bowl and gently wipe the inside of the pan clean with a few paper towels.Put aside.
Uncover the steak and cut diagonally against the grain into thin slices or bite-sized pieces.
In a medium bowl, combine the shredded mozzarella and Monterey Jack cheese.
Prepare the quesadillas by placing 1/2 cup shredded cheese on the bottom of a tortilla, followed by some steak, then onions, and another 1/2 cup shredded cheese. Sprinkle a pinch of salt on top and cover with another tortilla.Place the clean skillet back on the stove over medium-high heat. Using a spatula, carefully transfer the quesadilla to the pan.
Cook the quesadillas for 1-2 minutes or until the bottom of the quesadillas is golden brown. Flip the quesadilla briefly and cook for another 1-2 minutes, until golden brown and the cheese is completely melted.
Assemble and cook the remaining quesadillas.Serve immediately or cut the quesadillas into quarters. Serve with salsa, guacamole and sour cream.
