Grilled Flank Steak Quesadilla Food

GRILLED STEAK QUESADILLAS

Steps:

• Season and grill steak to desired doneness (I like to season with Montreal Steak Seasoning). Slice into thin strips.
• Place on tortilla, add cheese and green onion, fold over.
• Spray each side of quesadilla with cooking spray, then grill for abour 1-2 minutes on each side or until tortilla becomes golden brown and a few grill marks.
• Serve immediately with salsa and sour cream.

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.

GRILLED STEAK QUESADILLAS

Steps:

• Heat grill to medium-high heat.
• Mix first 4 ingredients until blended; brush evenly onto peppers, then steaks.
• Grill 13 to 15 min. or until peppers are crisp-tender and steaks are cooked to medium doneness (160ºF), turning after 7 min. Remove peppers and steaks from grill; let stand 3 min. Meanwhile, grill tortillas 1 min. or until warmed and lightly browned; turn. Top with cheese; grill 1 min. or until melted.
• Cut peppers and steaks into thin strips; place on tortillas. Fold in half. Serve with salsa.

GRILLED GARLIC FLANK STEAK

Steps:

• Trim steak and place in a large, shallow dish for marinating inches.
• Combine the lime juice and next 4 ingredients; pour over the steak and cover and marinate in the refrigerator for 24 hours, turning occasionally.
• Remove the steak from the marinade and discard the marinade.
• Grill about 7 minutes per side until done to your taste.
• Slice steak across the grain into 1/4 inch slices.
• Serve immediately.

GRILLED FLANK STEAK ARGENTINE

Steps:

• Put broth, oil, lemon juice, garlic, oregano, red pepper, onion, and parsley in large zip lock plastic bag.
• Seal bag tightly and shake to mix Chimichurri sauce.
• Rub steak on both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper, and then put steak into bag and close.
• Refrigerate at least 30 minutes, or up to 2 hours, turning bag one time.
• Meanwhile, place a wire cookling rack over paper towels.
• Cut potatoes lenghtwise, do not peel, into 1/2 inch thick slices.
• Bring potatoes, remaining salt and pepper and enough water to cover to a boil in large saucepan over high heat.
• Reduce heat to medium and simmer until potatoes are almost tender, about 10 minutes, transfer potatoes back to rack.
• Lightly coat potatoes on both sides with veggie cooking spray, butter or olive oil flavoured.
• Remove steak from sauce.
• Boil sauce vigorously in small saucepan 3 minutes, stirring constantly, remove from heat and cover to keep warm.
• Meanwhile, coat grill pan with veggie spray and set over medium high heat.
• Cook steak and potatoes until steak is done to taste, 3 to 4 minutes on each side for medium rare, 4 to 5 minutes for medium; and potatoes are crispy, about 4 minutes per side.
• Thinly slice steak across the grain.
• Divide potato and steak slices among 4 plates.
• Spoon about 2 tablespoons warm Chimichurri sauce over each serving.

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.

GRILLED FLANK STEAK

Steps:

• Combine all ingredients except steak in a small bowl.
• Mix well to combine.
• Place flank steak in a large zip top bag.
• Add marinade ingredients.
• Refrigerate 8 hours or overnight.
• When ready to cook, remove from marinade and discard marinade.
• Grill 5 minutes per side.
• Allow to rest 5-10 minutes after grilling before slicing.