GRILLED SKIRT STEAK QUESADILLAS
Fire up the grill! This Grilled Skirt Steak Quesadillas recipe is a tasty way to enjoy summer grilling season!
Provided by David
Categories Main Course
Time 1h25m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 632 kcal, Carbohydrate 20 g, Protein 54 g, Fat 49 g, SaturatedFat 18 g, Cholesterol 157 mg, Sodium 1206 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
STEAK QUESADILLAS WITH ROASTED TOMATILLO AND APPLE SALSA
Provided by Marcela Valladolid
Time 45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Place the steak in a glass dish. Sprinkle the steak on both sides with salt and pepper. Let stand at least 15 minutes and up to 1 hour to tenderize, turning the steak occasionally.
- Heat the oil in a large, heavy skillet over high heat. Add the steak and saute to desired doneness, about 3 minutes per side for rare. Transfer the steak to a cutting board. Let rest 5 minutes. Slice thinly across the grain.
- Place 4 tortillas in the skillet with the pan juices and heat over medium-high heat, working in batches if necessary. Place 1/2 cup cheese on top of each one and top with 4 ounces sliced meat. Place the remaining 4 tortillas on the top. Cook until the cheese start to melt, about 2 minutes. Flip and cook until golden and the cheese is melted, another 2 minutes on the other side.
- Remove the quesadillas from the skillet. Peel open the quesadilla and spoon about 1/2 cup Roasted Tomatillo and Apple Salsa on top. Close the quesadilla and slice into quarters. Serve with Eva's Chunky Guacamole.
- Preheat the oven to 350 degrees F.
- Place the tomatillos, apples, garlic, onion and jalapenos on a baking sheet. Toss with the olive oil, 2 teaspoons salt and 1 teaspoon pepper and roast until the tomatillos are softened and slightly charred, about 20 minutes. Peel the garlic. Puree all the ingredients in a blender until smooth. Season with salt and pepper. Makes 3 1/2 cups.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
- In a large bowl, place the avocados, tomatoes, onion, cilantro, serrano, lemon juice, and salt, to taste. Stir gently until well combined. Transfer to a serving bowl and serve.
- Cook' s Note: To keep the guacamole from turning brown, press a pit from one of the avocados into the center of the dish. Remove it before serving.
STEAK FAJITA QUESADILLAS RECIPE BY TASTY
Here's what you need: skirt steak, olive oil, salt, pepper, chili powder, cumin, onion, garlic, bell peppers, jalapeño pepper, butter, large tortillas, mexican blend cheese, guacamole, sour cream, salsa
Provided by Robin Broadfoot
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Season skirt steak with olive oil, salt, pepper, chili powder, and cumin.
- Cook on high heat for roughly 3 minutes each side, for medium-rare.
- Let the steak rest for 10 minutes.
- While the steak is resting, sauté onion and garlic until slightly translucent. Add bell peppers, jalapeño, salt, and pepper, cook slightly.
- Slice the steak into strips.
- Mix the steak into the pepper mix. Remove from heat and set aside.
- In a clean pan, melt butter. Lay the tortilla on the buttered pan, add cheese, fajita mixture, more cheese, then top with another tortilla and pat it down.
- Flip the quesadilla over and cook the other side until it's golden.
- Remove from pan and cut into quarters or eighths. Repeat these steps with the remaining tortillas.
- Serve immediately with sour cream, salsa, and guacamole.
- Enjoy!
Nutrition Facts : Calories 732 calories, Carbohydrate 40 grams, Fat 40 grams, Fiber 3 grams, Protein 50 grams, Sugar 9 grams
STEAK QUESADILLAS
Make and share this Steak Quesadillas recipe from Food.com.
Provided by CookingONTheSide
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In medium bowl, combine black beans, cilantro, tomatoes, avocado, lime juice and cayenne; stir to combine.
- Season with salt and pepper.
- Rub steak with oregano; season with salt and pepper.
- In a 10-inch skillet, heat 1 t oil over high.
- Add steak to skillet, and cook, turning once, until browned and still rare, 2-3 minutes per side. (Steak will cook a little longer in the quesadillas during baking).
- Transfer steak to a cutting board; let rest 5 minutes before slicing 1/4 inch thick.
- Preheat oven to 425 degrees with racks in upper and lower thirds.
- Brush one side of each tortilla with remaining 2 teaspoons oil.
- Place 1 tortilla, oiled side down, on each of two baking sheets.
- Dividing evenly, layer with half of the cheese, then onion and steak, ending with remaining cheese.
- Top with remaining tortillas, oiled side up.
- Press lightly to seal.
- Bake, turning over once (with wide spatula), until lightly browned and crispy, about 5 minutes per side.
- Transfer to a cutting board; cut each quesadilla into 6 triangles.
- Serve with black bean salsa and sour cream.
Nutrition Facts : Calories 759.6, Fat 40.1, SaturatedFat 15.7, Cholesterol 89.5, Sodium 716.1, Carbohydrate 64.2, Fiber 13.4, Sugar 4, Protein 37
SKIRT STEAK QUESADILLAS
Provided by Susan Lasken
Categories Beef Cheese Appetizer Bake Sauté Picnic Super Bowl Cinco de Mayo Backyard BBQ Meat Steak Fall Spring Summer Winter Tailgating Party Monterey Jack Bon Appétit California Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 8 appetizer or 4 Main-course servings
Number Of Ingredients 6
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.
CHEESESTEAK QUESADILLA RECIPE BY TASTY
Here's what you need: olive oil, skirt steak, salt, pepper, onion, green bell pepper, large flour tortillas, provolone cheese, fresh parsley, cheese sauce
Provided by Claire Nolan
Categories Lunch
Yield 2 quesadillas
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet and add the strips of skirt steak. Season with salt & pepper and cook 5-7 minutes. Remove from the pan.
- Add onion and bell peppers to the pan and cook until slightly soft. Remove from skillet.
- Place the tortilla in the pan and add a layer of cheese on half of the tortilla followed by the steak, peppers and onions. Top with more cheese and fold in half.
- Cook for 6 minutes over medium heat, flipping half way.
- Serve with cheese sauce and garnish fresh parsley.
- Enjoy!
Nutrition Facts : Calories 710 calories, Carbohydrate 35 grams, Fat 40 grams, Fiber 1 gram, Protein 47 grams, Sugar 10 grams
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- In a large, resealable plastic bag combine the marinade ingredients. Place the steak in the bag, press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl and refrigerate for 2 to 8 hours. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
- In a medium bowl combine the guacamole ingredients and mash with a fork until combined but still slightly chunky. Cover with plastic wrap, with the wrap directly touching the guacamole, and refrigerate until ready to serve.
- Remove the steaks from the bag and discard the marinade. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once. Remove from the grill and let the steaks rest for a few minutes. Cut the steaks across the grain into thin slices.
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