Steak Quesadillas


There is something so satisfying about warm, cheesy quesadillas. What’s even better, is a mouthwatering steak quesadilla. It’s hard to resist a warm, crisp tortilla filled with melted cheese and tender, marinated steak. Not only are these delicious, but they are also great for lunch, dinner or even if you’re feeding a few extra people while watching those Saturday or Sunday football games.

The star of these delectable quesadillas is the steak. For these I used a skirt steak cut into thin strips, but you can also use flank steak. The strips of steak are marinated for a few hours or over night. I do have to point out that I used fish sauce in the marinade. You can skip it, but I really think it adds so much flavor. I know, some of you are like I was at first….fish sauce? It doesn’t sound appetizing. I don’t even like anchovies. It wasn’t until a few years ago that I learned that my favorite salad, a Caesar salad had anchovies in the dressing. They do, however, melt away adding a salty, nice flavor. The same goes for the fish sauce. I finally broke down and bought a small bottle and was really pleasantly surprised how much flavor it does add. I use it in a lot of my stir fry sauces and marinades. If you’re willing to try it, I recommend the brand Red Boat . I bought mine at Trader Joe’s but Amazon sells it also.

Now for the good part, how to make your own Steak Quesadillas.

Here’s what you need:

*1 TBS. canola or olive oil for searing the steak

*1 lb skirt or flank steak

*Sliced or shredded cheese Colby Jack cheese

*8 inch flour tortillas

For The Marinade:

*1/2 cup soy sauce

*1 TBS mirin or Shaoxing cooking wine

*1/8 tsp. sesame oil

*1 TBS olive oil

*splash of fish sauce

*juice of 1/2 of a lime

*1 TBS. green onions or scallions

*1 tsp garlic powder

*1 tsp onion powder

*1/4 tsp or more Chipotle powder

In a small bowl, mix all of the marinade ingredients together.

Taste and add any more of the ingredients to your liking; set aside.

Cut the steak into strips and place in a zip top bag.

Pour the marinade over the steak and gently squeeze all of the air out of the bag and seal.

Gently shake the bag to make sure all of the marinade coats all of the steak pieces. Refrigerate for 3 hours or over night.

Drain off all of the liquid.

Heat a large cast iron skillet to medium high heat and add in the canola oil.

Add the steak strips to the skillet in a single layer. It’s ok if some overlap.

Cook for about 1 minute and stir and cook for about 1 minute more; remove from the skillet.

Preheat oven to 400°

Place some of the steak on one half of a tortilla and top with cheese.

Fold the tortilla over the steak and cheese and press down to flatten.

Place quesadillas on a baking sheet in a single layer and heat in the oven for about 10 minutes or until the tortilla is crispy and the cheese is melted.

Serve warm with sour cream, guacamole or salsa.

Enjoy!

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