Seared Steak Quesadillas
ready in 38 min.
- 8 ounces
Sirloin steak (may substitute London broil)
salt (to taste)
freshly ground Black pepper (to taste)
- 1 ½ tablespoons
green pepper (rinsed; trimmed and finely diced)
small onion (peeled and finely diced)
- 1 clove
garlic (peeled and minced)
- 2 tablespoons
fresh Cilantro (finely chopped)
Flour tortillas (12-inch)
- 1 cup
grated Cheddar cheese
- ½ cup
Salsa sauce (to serve)
Prepare grill or grill pan for grilling.
Rinse steak under cold running water and pat completely dry with paper towels. Season to taste with salt and pepper. Cook the steak until desired doneness is achieved. Remove from grill and allow to cool slightly. Slice steak into thin strips.
Heat half of the oil in a large skillet, set over medium heat. Saute the peppers, onions, and garlic until tender, about 5 or 6 minutes. Remove from pan.
On a flat surface, lay out 2 of the flour tortillas. Evenly spread half of the Cheddar cheese over the 2 tortillas. Divide the sliced steak among the tortillas and spoon the sauteed vegetables over the steak. Sprinkle with cilantro and remaining cheese. Top with remaining tortillas.
Heat a large skillet over high heat. Add enough oil to coat the bottom of the skillet. Reduce heat to medium. Cook tortillas until golden brown on both sides, about 2 to 3 minutes per side. Repeat the process with the remaining quesadilla.
Cool for several minutes and slice into quarters. Serve with tomato salsa, if desired.