Steak Quesadillas | Rachael Ray

Steak Quesadillas

Name: Steak Quesadillas
Prep time: 35 min
Cook time: 55 min
Total time: 35 min
Yield: 2
Ingredients: 1 lb. thin sirloin steaks (1/2 inch thick each) or 1 lb. flank steak; 2 jalapeño or serrano chiles—thinly sliced and seeded (for less heat) or chopped with seeds and membranes (for more heat); ½ small red onion, finely chopped; 2 limes, juiced (about 1/4 cup); 4 cloves garlic, grated; Salt; 2 tomatoes on the vine, seeded and chopped; A handful of fresh cilantro leaves with tender stems, finely chopped; Cayenne hot sauce (I like Frank’s RedHot); 1 large Haas avocado, coarsely chopped; Pepper; 1 tsp. each ground cumin, dried oregano, and chili powder (I like Gebhardt); 3 tbsp. neutral-flavored oil; 1 white or yellow onion, chopped; 1 bell pepper (any color), seeded and chopped; ¼ cup drained mild or hot pickled jalapeño slices; 4 large (10-inch) flour tortillas; Cooking spray; 2 cups shredded Mexican cheese blend, pepper Jack, or Monterey Jack; Mexican crema or sour cream, for serving

Serves 235 mins prep55 mins cook

Steak Quesadillas

0 servings

What you need

sour cream

cup italian cheese blend

olive oil cooking spray

flour tortilla

cup pickled jalapenos

bell pepper

white onion

tbsp canola oil

tsp chili powder

tsp oregano

tsp ground cumin

lb beef top sirloin steak

Shop Recipe

Instructions

Step 1

Freeze the steaks until slightly firm, about 5 minutes.

Step 2

Heat a large cast-iron skillet over medium-high to high.

Step 3

In 2 medium bowls, divide the chiles, red onion, and half the lime juice. Add a quarter of the grated garlic to each bowl; season with salt. Let stand for a few minutes. To one bowl, add the tomatoes, some cilantro, and a few dashes of hot sauce for the pico de gallo. In the other bowl, using a potato masher or fork, mash in the avocado for the guacamole.

Step 4

Thinly slice the steaks against the grain; season with salt, pepper, and the spices.

Step 5

Add 2 tbsp. oil, two turns of the pan, to the skillet. Add the beef in a single layer and cook until brown and crispy, 2 to 3 minutes. Turn the beef over and cook until browned, about 2 minutes more. Transfer to a plate.

Step 6

Add the remaining 1 tbsp. oil, one turn of the pan, to the skillet. Add the white onion, bell pepper, and pickled jalapeños and cook, tossing occasionally, until crisp-tender, 3 to 4 minutes. Add the remaining garlic and lime juice; season with salt and pepper. Mix in the beef and remove from heat.

Step 7

Heat a nonstick skillet over medium. Spray 1 tortilla lightly with cooking spray and add to the skillet, sprayed-side down. Scatter a quarter of the cheese on top. Arrange about a quarter of the beef and vegetables on 1 side of the tortilla. Fold the tortilla over the filling and cook, turning once, until golden and crispy, 1 to 2 minutes per side. Repeat with the remaining tortillas, cheese, beef, and vegetables.

Step 8

Cut the quesadillas into wedges. Serve with the crema, guacamole, and pico.

View original recipe