Steak Quesadillas

Name: Steak Quesadillas
Yield: 4
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); 1/2 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; 1/4 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

Rach's tip: When a recipe calls for slicing meat before cooking it, stick it in the freezer for 5 minutes to firm up for easy slicing.

Author:: Rachael Ray
Publish date:: Oct 14, 2019

Steak Quesadillas Recipe — Photography by Kate Mathis

Recipe by Rachael Ray

4Servings

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)
1/2 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
1/4 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

Preparation

1. Freeze the steaks until slightly firm, about 5 minutes.

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

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.

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

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.

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.

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.

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