Flank Steak Quesadillas With Gorgonzola Recipes

FLANK STEAK QUESADILLAS WITH GORGONZOLA

Steps:

• Add lime juice, 2 Tbsp olive oil, minced garlic, chili powder, cumin, and 1/2 tsp salt to a large ziplock bag and place flank steak in the bag. Make sure marinade is distributed evenly and place in fridge for at least 2 hours to marinate.
• Heat grill pan or large cast iron pan until extremely hot and placed flank steak on it. Grill for 3 minutes on each side. If you want criss-cross grill marks, be sure to rotate steak after 1.5 minutes on each side.
• Remove steak to cutting board and let cool slightly. Slice flank steak in strips, being sure to cut against the grain.
• While steak is cooling, heat pan to medium and add 1 Tbsp olive oil. Add onions, remaining 1/4 salt, and 1/4 tsp pepper and cook for about 5 minutes. Add sliced jalapeño and cook for another 6-8 minutes, until onions are browning.
• Wipe out pan. Lightly brush one side of all tortillas with remaining olive oil and place one oil-side down on pan over medium heat. Sprinkle gorgonzola cheese over the top, top with steak, onions and jalapeño, and a little more cheese.
• Place another tortilla over the top, cook for about one minute, and then flip and cook for another two minutes. Be sure to rotate tortillas halfway through cooking if you want criss-cross grill marks. Continue with remaining tortillas and filling.
• Using a pizza cutter, slice quesadillas into four and serve with mashed or sliced avocado.

GRILLED FLANK STEAK WITH GORGONZOLA CREAM SAUCE AND ASPARAGUS

Steps:

• Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the shallot and cook until tender, about 1 minute. Add the heavy cream and simmer until reduced by half. Whisk in the gorgonzola until it melts. Season with salt and pepper and keep warm.
• Heat a grill pan over medium heat. Brush the steak lightly with 1 tablespoon olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Remove from the heat and cover with foil. Let the steak rest for 5 minutes before slicing.
• Meanwhile, combine the sugar, paprika and onion powder in a small bowl. Reserve 4 teaspoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.) Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate.
• Toss the asparagus with the remaining 1 teaspoon barbecue seasoning mix and 1 tablespoon olive oil; add salt and pepper to taste. Cook the asparagus in a grill pan over medium heat until tender, turning once, about 6 minutes total. Reserve 4 stalks for another use.
• Reserve a quarter of the steak for another use; cut the rest into 1/8-inch-thick slices. Top with the gorgonzola cream sauce, reserving about 1/2 cup for another use, and serve with the asparagus and some barbecue butter.

GRILLED FLANK STEAK WITH GORGONZOLA CREAM SAUCE

Steps:

• Heat a grill pan to medium heat.
• Season the steak liberally with salt and pepper. Cook for 6 minutes on each side for medium rare.
• Remove from heat, cover with foil to make a tent. Rest for 5 minutes before slicing steak. Cut into 1/8-inch thick slices. Transfer to a platter and ladle on Gorgonzola Cream Sauce.
• Heat a medium size saucepan over medium heat. Add butter to melt. Saute shallots until tender. Add the heavy cream and let reduce by half. Turn heat to low, add the Gorgonzola and stir until it melts. Season, to taste, with salt and pepper.

STEAK FAJITA QUESADILLAS RECIPE BY TASTY

Steps:

• Season skirt steak with olive oil, salt, pepper, chili powder, and cumin.
• Cook on high heat for roughly 3 minutes each side, for medium-rare.
• Let the steak rest for 10 minutes.
• While the steak is resting, sauté onion and garlic until slightly translucent. Add bell peppers, jalapeño, salt, and pepper, cook slightly.
• Slice the steak into strips.
• Mix the steak into the pepper mix. Remove from heat and set aside.
• In a clean pan, melt butter. Lay the tortilla on the buttered pan, add cheese, fajita mixture, more cheese, then top with another tortilla and pat it down.
• Flip the quesadilla over and cook the other side until it's golden.
• Remove from pan and cut into quarters or eighths. Repeat these steps with the remaining tortillas.
• Serve immediately with sour cream, salsa, and guacamole.
• Enjoy!

GRILLED FLANK STEAK QUESADILLA RECIPE

Steps:

• Preheat grill to high; grease grates well. Season flank steak with olive oil, salt and pepper.
• Grill flank steak for 3 to 5 minutes per side or until instant-read thermometer reads 140°F to 145°F for medium, or until cooked as preferred. Let stand for 10 minutes; slice thinly against the grain.
• Sprinkle half of the cheese over 4 tortillas. Top evenly with sliced steak, remaining cheese and green onions. Top with remaining tortillas.
• Reduce grill to medium heat; grill quesadillas for 2 to 3 minutes per side or until golden, crisp and well marked.
• Meanwhile, in small bowl, combine sour cream, lime zest and lime juice to make a zesty, tangy cream mixture.
• Cut steak quesadillas into wedges; serve with sour cream mixture and salsa for dipping. Serve with cold Sparkling Ice.
• • Also delicious served with easy creamy guacamole for dipping. • For even cooking, remove the steak from the fridge 30 minutes before cooking.