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Perfectly grilled steak quesadilla with garnishes and dips

Steak Quesadilla

The Prestons
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour

Ingredients
  

  • 1 lb skirt steak or flank steak
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lime juice
  • 2 cups shredded Mexican blend cheese
  • 4 large flour tortillas
  • 1/2 cup diced onions
  • 1/2 cup diced bell peppers
  • 2 tablespoons butter for cooking

Instructions
 

  • Marinate Steak: In a bowl, mix olive oil, garlic powder, onion powder, cumin, chili powder, salt, pepper, and lime juice. Rub the mixture onto the steak and let it marinate for at least 30 minutes (or overnight for best flavor).
  • Cook Steak: Heat a skillet over medium-high heat. Cook the steak for 4-5 minutes per side, or until it reaches your desired level of doneness. Let the steak rest for 5 minutes, then slice it thinly.
  • Sauté Vegetables: In the same skillet, sauté diced onions and bell peppers until tender, about 3-4 minutes.
  • Assemble Quesadilla: Lay a tortilla flat. Add a layer of shredded cheese, sliced steak, sautéed vegetables, and more cheese. Top with another tortilla.
  • Cook Quesadilla: Melt butter in a skillet over medium heat. Cook the quesadilla for 2-3 minutes on each side, until the tortilla is golden and the cheese is melted.
  • Serve: Slice the quesadilla into wedges and serve with sour cream, guacamole, and salsa.
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