Steak Quesadilla 🥩 🌮

By Andy Cooks · 30 min

Ingredients

Instructions

1. Remove the core from the red capsicum and slice it finely. Peel and finely slice the onion and garlic. If using jalapeño, slice it lengthwise, optionally remove the seeds, then slice finely crosswise. Grate or shred the cheese and set aside. Cut the skirt steak into thin strips against the grain. In a small bowl, mix the smoked paprika, cumin, coriander and oregano and set aside.
2. Preheat a heavy-based fry pan or flat grill on high heat. Add 1 tbsp of the oil, then the capsicum and onion. Sweat for 30 seconds, then add the jalapeño (if using) and garlic, and season with half the spice blend. Once the vegetables are soft, remove them and set aside.
3. Scrape the grill clean with a scraper and paper towel, and let it reheat. Add the remaining 1 tbsp of oil and the beef, and sear for 30 seconds with a pinch of salt. Toss the meat, sear the other side with the remaining spice mix, then mix in the vegetables and cook until the beef is cooked through, about one minute. Remove and set aside.
4. Scrape the pan clean and warm the tortillas on both sides on the hot grill. Flip them and spread the beef and vegetable mix over one half of each tortilla. Top with the cheese and fold. Grill for one minute on each side until golden brown and crunchy and the cheese has melted. Serve with lime wedges and hot sauce.

Summarized from Andy Cooks's video. Watch it for the details.

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