*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.
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