Steak Quesadillas

1. 1
   prep · ~15 min

   Season the steak and let it come to room temperature.

   1.Pat the skirt steak dry with paper towels.

   2.Mix salt, pepper, cumin, and smoked paprika in a small bowl.

   3.Rub the spice mix all over both sides of the steak.

   4.Let the steak rest at room temperature for 15 minutes.

   TIPPatting the steak dry ensures a deep, even sear instead of steaming.
2. 2
   grill · ~7 min

   Sear the steak to medium-rare.

   1.Heat 1 tablespoon oil in a cast iron skillet over high heat until shimmering.

   2.Place the steak in the pan and sear without moving for 4 minutes until a dark crust forms.

   3.Flip and cook the second side for 3 more minutes until internal temperature reads 130°F.

   4.Transfer to a cutting board, cover loosely with foil, and rest for 5 minutes.

   TIPDon't crowd the pan — if your steak is large, cut it in half to fit comfortably.
3. 3
   saute · ~7 min

   Sauté the peppers and onions.

   1.Reduce heat to medium and add remaining 1 tablespoon oil to the same skillet.

   2.Add sliced bell pepper and onion with a small pinch of salt.

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

   4.Add minced garlic and cook for 30 seconds until fragrant, then transfer vegetables to a plate.

   TIPDon't wash the skillet between steps — the leftover fond adds flavor to the vegetables.
4. 4
   prep · ~2 min

   Slice the steak against the grain.

   1.Find the direction of the muscle fibers on the rested steak.

   2.Slice the steak thinly across the grain at a slight angle.

   3.Cut any long slices into bite-sized pieces.

   TIPSlicing against the grain shortens the muscle fibers, making the beef tender instead of chewy.
5. 5
   assemble · ~3 min

   Assemble the quesadillas.

   1.Wipe the skillet clean and return to medium heat.

   2.Lay one tortilla flat and sprinkle 1/4 cup cheese over the entire surface.

   3.Arrange sliced steak, sautéed peppers, and onions evenly over half the tortilla.

   4.Top with another 1/4 cup cheese, then fold the empty half over the filling.

   TIPThe cheese on both sides acts as glue — it melts and holds everything together when you flip.
6. 6
   fry · ~6 min

   Grill the quesadillas until golden and crisp.

   1.Spread a thin layer of butter on the top side of the folded quesadilla.

   2.Place it butter-side down in the hot skillet and cook for 2-3 minutes until golden brown.

   3.Butter the exposed top side, then carefully flip with a spatula.

   4.Cook the second side for another 2-3 minutes until crisp and the cheese is fully melted.

   TIPPress down gently with the spatula while cooking to ensure even browning and a compact, crisp exterior.
7. 7
   serve · ~8 min

   Slice, garnish, and serve hot.

   1.Transfer the quesadilla to a cutting board and let it rest for 1 minute.

   2.Cut into 3 triangles using a sharp knife or pizza cutter.

   3.Repeat the assembly and grilling process for the remaining 3 tortillas.

   4.Garnish with chopped cilantro and serve immediately with lime wedges.

   TIPA squeeze of fresh lime just before eating brightens the rich, savory flavors.

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