Steak Quesadilla

1. 1
   prep · ~2 min

   Season the steak.

   1.Pat the skirt steak completely dry with paper towels.

   2.Rub both sides with olive oil.

   3.Season generously with salt, black pepper, cumin powder, and garlic powder.
2. 2
   grill · ~8 min

   Grill the steak to medium-rare.

   1.Heat a grill pan or cast iron skillet over high heat until smoking hot.

   2.Place the steak in the pan and sear for 3 to 4 minutes per side for medium-rare (internal temp 130-135°F).

   3.Transfer to a cutting board and let rest for 5 minutes.

   4.Slice thinly against the grain.

   TIPResting the steak keeps it juicy. Slicing against the grain ensures tenderness.
3. 3
   saute · ~6 min

   Saute the peppers and onions.

   1.In a large non-stick skillet, melt 1 tablespoon of butter over medium heat.

   2.Add sliced bell pepper and onion.

   3.Cook, stirring occasionally, until softened and lightly charred, about 5 to 6 minutes.

   4.Transfer to a bowl and wipe the skillet clean.
4. 4
   assemble · ~3 min

   Assemble the quesadillas.

   1.Lay out one flour tortilla on a flat surface.

   2.Sprinkle a quarter of the shredded cheese over half of the tortilla.

   3.Top the cheese with a quarter of the sliced steak and sauteed vegetables.

   4.Add another light sprinkle of cheese on top to help seal.

   5.Fold the empty half of the tortilla over the filling to create a half-moon.

   TIPDon't overfill the tortilla. A thin, even layer of filling ensures it melts properly and seals shut.
5. 5
   fry · ~10 min

   Cook the quesadillas until golden and crispy.

   1.Melt a little of the remaining butter in the clean skillet over medium heat.

   2.Carefully place one assembled quesadilla in the pan.

   3.Cook for 2 to 3 minutes per side until the tortilla is golden brown and the cheese is fully melted.

   4.Repeat with the remaining quesadillas, adding more butter as needed.

   TIPUse medium heat, not high. This gives the cheese time to melt before the tortilla burns.
6. 6
   serve · ~1 min

   Slice and serve immediately.

   1.Transfer cooked quesadillas to a cutting board.

   2.Let them sit for 1 minute, then use a sharp knife to cut each into 2 or 3 wedges.

   3.Garnish with fresh chopped cilantro and serve hot with sour cream and salsa.

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