Grilled Flank Steak Quesadilla Recipes

GRILLED SKIRT STEAK QUESADILLAS

Steps:

• Using a food processor or blender, add all of the marinade ingredients; pulse until smooth.
• Place skirt steak in a large re-sealable bag. Add marinade, turning several times to coat. Refrigerate for 1 hour.
• Preheat grill to medium-high heat.
• Remove skirt steak from bag; discard any leftover marinade.
• Brush olive oil on both sides of the sliced onions.
• Place steak and onions on grill. Grill for 3-5 minutes per side, or until steak is done to taste.
• Reduce grill temperature to medium heat.
• Transfer skirt steak and onions to a large cutting board and let it rest for 5 minutes. Slice skirt steak against the grain into strips. Slice onions into strips.
• Lay tortillas out and split shredded cheese, sliced onions and steak evenly between tortillas. Fold each tortilla in half.
• Grill quesadillas for 2-3 minutes per side, or until cheese has fully melted. Cut quesadillas into wedges and serve with salsa and sour cream.

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!

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.

SKIRT STEAK QUESADILLAS

Steps:

• Place steak in glass dish. Sprinkle steak on both sides with lime juice, salt and pepper. Let stand at least 15 minutes and up to 1 hour, turning steak occasionally.
• Preheat oven to 375°F. Heat 1 tablespoon oil in heavy large skillet over high heat. Add steak and sauté to desired doneness, about 3 minutes per side for rare. Transfer steak to cutting board. Let rest 5 minutes; slice thinly.
• Brush 4 tortillas with oil; place tortillas, oil side down, on 2 baking sheets. Spread 1/4 cup cheese and 1 tablespoon pico de gallo on each tortilla. Top each with second tortilla. Spread each with 1/4 cup cheese, 1/4 of steak and 1 tablespoon pico de gallo. Press third tortilla onto each stack. Brush top tortillas with oil.
• Bake quesadillas 10 minutes. Using metal spatula, turn each over. Continue to bake until heated through and golden, about 10 minutes longer. Transfer quesadillas to plates. Cut into wedges. Serve with remaining pico de gallo.