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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Cheesy Breakfast Skillet with Steak, Scrambled Eggs and Potatoes

This breakfast skillet came about from leftovers. Yes, I had leftover steak. Those that know me might find that impossible seeing that I’m a woman who loves her steak, but I cooked ribeyes for dinner and they were huge. So the next morning needless to say, I was still craving the last of that delicious steak along with some roasted potatoes that we had on the side.

This breakfast skillet is easy to make and you can make as many servings as you want. Or you can keep it all to yourself, I won’t tell. If you don’t have leftover steak or potatoes that’s ok, you can cook them separately and then follow the rest of the recipe. It may take a little more time, but it will be worth the wait. How can you resist tender steak with crispy potatoes all folded into fluffy eggs with a touch of hot sauce and gooey cheese all nestled together to make a delicious, satisfying breakfast.

Here’s what you need:

This serves 2 but you can double it to serve more.

*2 tsp canola oil

*any cut of steak cooked the way you like it; I used ribeye. I used some leftovers that I had, but 1 steak would make 2 to 3 servings depending on the size of the steak.

*Roasted potatoes; I used leftovers but you can use frozen diced potatoes. If using diced frozen potatoes cook according to package directions

*4 eggs; I used 2 eggs per person.

*hot sauce to taste

*salt and cracked pepper to taste

*1/3 cup of shredded cheese or more to taste; I used a combination of cheddar and Colby Jack

*fresh or dried parsley for garnish (optional)

Cut steak in to pieces; set aside

Heat a medium skillet to medium high heat and add the canola oil. Add in the potatoes and cook for about 2 minutes stirring frequently. If you are using frozen potatoes, cook according to package directions.

Add in the steak.

Continue cooking for another minute or until the steak is warm. Do not cook too long or the steak will over cook.

Turn the heat down to medium. In a bowl whisk together the eggs.

Pour the eggs into the pan over the steak and potatoes.

With a spatula, start folding the eggs on and around the steak and potatoes. Add salt and pepper to taste.

When the eggs begin to set, sprinkle on the cheese and the hot sauce.

Keep stirring the egg mixture until the eggs are no longer runny and are set, but still soft.

Place on to plates and sprinkle on the parsley and serve.

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Pan Seared Marinated Steaks with Rosemary Garlic Butter

If you’ve been following my blog for a while, you know by now that I love a good steak. You might also be thinking…another steak post? Yes, but this time I wanted something a little different. I marinated these lovely steaks. I don’t usually do that, I just add a few things to them and sear them in the skillet or on the grill. This marinade added so much flavor and the rosemary garlic butter took it to the next level. This marinade is quick to mix up and great for any cut of steak or even chicken or pork.

Here’s what you need:

*Desired cut steak; I used Ribeye

Marinade:

*1/2 cup soy sauce

*1 TBS Worcestershire sauce

*1 TBS olive oil + 1 TBS for cooking the steaks

*1 TBS lemon juice

*1 TBS brown sugar

*1 1/2 tsp. Penzey’s Mitchell Street Steak Seasoning or you can substitute

*1/2 tsp onion powder

*1/2 tsp. garlic powder

*1/4 tsp. paprika

*1/8 tsp. dill weed

*pinch of allspice

*cracked pepper to taste

Rosemary Garlic Butter:

*3 TBS butter; softened

*2 large garlic cloves smashed and minced

*1/2 TBS dried Rosemary or 1 TBS fresh chopped

Mix all of the ingredients for the marinade together.

Place steaks in a zip top bag and pour the marinade over the steaks. Gently squeeze the bag to get as much of the air out as possible and seal.

Marinate in the refrigerator for at least 4 hours or over night, turning the bag over at least once during the marinating time.

While the steaks are marinating, mix all of the ingredients to the rosemary garlic butter.

Place butter mixture on a sheet of plastic wrap and start rolling the plastic wrap around the butter.

Form the butter into a sort of log shape.

This will make it easier to cut the butter into slices later.

Twist the edges of the plastic wrap to secure the ends.

Refrigerate until ready to use.

Take the steaks out of the refrigerator and out of the marinade 45 minutes before cooking; dry well with paper towels and discard the marinade.

Heat a cast iron pan with the olive oil to medium high heat. When the pan is searing hot, add the steaks.

Take the Rosemary garlic butter out of the fridge and cut in half and place on one side of the pan.

When the butter starts to melt, tilt the pan and using a spoon, begin basting the steaks with the butter mixture. If the butter starts to burn, turn the heat down to medium.

Cook for about 3 minutes while continuing to baste the steaks with the butter mixture.

Turn the steaks over and cook another 2 to 3 minutes for medium rare. Cook about 4 minutes for medium.

• Medium Rare (soft, dark pink inside): 145 degrees F
• Medium (soft, some pink inside): 160 degrees F
• Well Done (very firm, no pink inside): 170 degrees F

Take the steaks out of the pan and place on plates; cover loosely with foil and let rest for 10 minutes.

Spoon any leftover pan drippings over the steak if desired and serve.

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