by Courtney Sullivan
Melted cheese and juicy skirt steak mingle happily in a grilled quesadilla. Add a side of black bean salad and you have an awesome combination. It will get you dancing all the way to the table and onto your family favorites list!
While the recipe has several steps, each comes together quickly, painlessly and easily. Our instructions suggest grilling the meat, but you can bring it indoors to broil or pan grill instead.
Are you feeling creative? Switch the cheeses to mozzerella and provolone and use a fresh bruschetta to give the meal a bit of an Italian twist.
Skirt Steak Quesadillas
Prep time: 20 minutes | Total time: 35 minutes | Yield: 4 servings
• one 15-ounce can black beans, rinsed
• 1 pint grape tomatoes
• 1 cup fresh corn, about 1 ear
• 2 scallions, sliced
• 2 tablespoons fresh lime juice or red wine vinegar
• salt and pepper
• 3 tablespoons)olive oil
• 1 12-ounce skirt steak
• 1/2 teaspoon ground cumin
• 2 medium red onions, cut into 1/4" slices
• 8 small flour tortillas
• 4 ounces pepperjack cheese, shredded, divided
• 3/4 cup fresh cilantro leaves
In a large bowl, toss together the beans, tomatoes, corn, scallions, lime juice, 2 tablespoons olive oil, and salt and pepper to taste. Cover and refrigerate until ready to serve.
In a bowl, toss the onions with the remaining oil. Set aside.
Heat the grill or large to medium. Rub the steak with cumin and salt and pepper to taste. Grill the steak, 3 to 4 minutes per side for medium-rare. Grill the onions alongside the steak until tender and slightly charred.
Let the steak rest for 5 minutes. Slice against the grain into thin strips.
Place the tortillas on a large rimmed baking sheet. Sprinkle half the cheese evenly on four tortillas. Top the cheese with the cilantro, sliced steak and grilled onions. Sprinkle with the remaining cheese. Top with the remaining four tortillas. Grill until crisp and golden brown and the cheese melts, about 2 minutes per side.
Serve with guacamole, salsa and the bean salad.
Ramp up the flavor. Instead of rubbing cumin, salt and pepper onto the steak, make your own skirt steak marinade:
- 1/3 cup vinegar
- 1/2 cup soy sauce
- 1/2 cup olive oil
- 1 teaspoon cumin
- 1 to 2 teaspoons black pepper
- 1 tsp salt, optional
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 1/2 teaspoon fresh oregano
- 2 limes, juiced
- 4 to 5 cloves garlic, minced
Combine all the ingredients. Place the steak and marinade in a gallon sealing bag and refrigerate at least six hour or overnight.
How do you make yours? Will you be sharing this meal with your family tonight?