Steak Quesadillas with Hot Peach Salsa

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Steak Quesadillas with Hot Peach Salsa
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 4 peaches, peeled and finely chopped
  • 1 red onion, finely chopped
  • 1 jalapeno chile, seeded and finely chopped
  • 1/4 cup chopped cilantro
  • 1/2 cup plus 2 tablespoons fresh lime juice (6 limes)
  • 6 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 2 pound flank steak
  • Salt and pepper
  • 8 flour tortillas
  • 2 cups shredded monterey jack cheese
  • Sour cream, for serving

Preparation

In a large bowl, combine the peaches, 1/2 cup red onion, the jalapeno, cilantro, 1/2 cup lime juice and 1/4 cup olive oil. Cover and refrigerate.

In a large resealable plastic bag, combine the remaining red onion and 2 tablespoons each lime juice and olive oil. Add the steak to the bag, shaking. Refrigerate for at least 4 hours or overnight.

Preheat a grill to medium-high. Pat the steak dry, drizzle with olive oil and season with salt and pepper. Grill, covered, for 5 minutes on each side for medium-rare. Let rest for 10 minutes; slice.

Preheat a large cast-iron skillet on the grill. Cover half of each tortilla with steak slices. Season the salsa with salt and pepper. Dollop 1/4 cup each salsa and cheese on the tortillas; fold in half.

Drizzle olive oil in the skillet. Working in batches, add the quesadillas and cook until golden, 2 minutes on each side. Cut into wedges; serve with the remaining salsa and the sour cream.