Steak Quesadilla

Name: Steak Quesadilla
Total time: 25 min
Yield: 2 servings
Ingredients: 1 ea red capsicum; 0.5 ea white onion; 1 ea fresh jalapeño; 10 g garlic; 300 g skirt steak; 2.5 g smoked paprika; 2.5 g ground cumin; 1.3 g ground coriander; 0.5 g dried oregano; 40 ml vegetable oil; 200 g mozzarella cheese; 6 ea medium wheat flour tortillas; 1 ea hot sauce; 1 ea lime

Recipe from Andy Cooks · original post · full recipe on andy-cooks.com

A quesadilla is a grilled tortilla with cheese and whatever else you want to add in it. This version has skirt steak and a spice blend I mix myself from smoked paprika, cumin, coriander and oregano. Half of it goes on the capsicum and onion and half goes on the beef, so you can taste the spice is seasoning in every bite. This is a great recipe to make for two people (or more) during the week when you need a quick and easy dinner.

Serves 2 25 minKid-friendly

BeefMexican

Ingredients

red capsicum1 ea
white onion0.5 ea
fresh jalapeño — optional1 ea
garlic — 2 cloves10 g
skirt steak300 g
smoked paprika — 1 tsp2.5 g
ground cumin — 1 tsp2.5 g
ground coriander — ½ tsp1.3 g
dried oregano — ½ tsp0.5 g
vegetable oil — 2 tbsp40 ml
mozzarella cheese — grated200 g

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Pescatarian
Prawn Quesadilla
- 300 g Raw peeled prawns instead of skirt steak
Sear the prawns with the spice mix for 1 to 2 minutes until just pink, then toss with the vegetables; they cook faster than the steak, so do not leave them on the grill.
Vegetarian
Mushroom Quesadilla
- 300 g Portobello mushrooms instead of skirt steak
Slice the mushrooms 1 cm thick and sear them in the hot oil for 3 to 4 minutes until browned and their liquid has cooked off before adding the spice and vegetables.
Gluten-free
- 6 ea Corn tortillas instead of medium wheat flour tortillas
Warm the corn tortillas briefly on both sides first so they fold without cracking, and use two per quesadilla if they are small.

Swaps are suggestions — check labels if you are cooking for an allergy.

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Not priced

red capsicum · 1 item
white onion · 0.5 items
fresh jalapeño · 1 item
garlic · 10 g
skirt steak · 300 g
smoked paprika · 2.5 g
ground cumin · 2.5 g
ground coriander · 1.3 g
dried oregano · 0.5 g
vegetable oil · 40 ml
mozzarella cheese · 200 g
medium wheat flour tortillas · 6 items
hot sauce · 1 item
lime · 1 item

Method

Remove the core and finely slice the capsicum.
Peel and finely slice the onion and garlic.
If you’re using a jalapeño, slice it lengthwise, optionally remove the seeds at this stage, then finely slice crosswise.
Shred or grate the cheese and set aside.
Slice the skirt steak into thin strips, against the grain.
In a small bowl, mix together the smoked paprika, cumin, coriander and oregano then set aside.
Preheat a heavy based fry pan or flat grill on high heat. Add 1 tbsp of neutral flavoured oil, then add the sliced capsicum and onion. Sweat for 30 seconds before adding the jalapeño (if using) and garlic, then season with half of the spice blend. Once the vegetables are soft, remove from the grill and set aside.
Lightly clean the grill with a scraper and a paper towel. Allow the pan or flat top to come back up to temperature, before adding another 1 tbsp of oil and the beef, searing for 30 seconds with a pinch of salt. Toss the meat, to sear on the other side with the remaining spice mix. Mix the vegetables and the meat together on the grill until the beef has cooked through, about one minute. Once the beef is cooked, remove from the grill and set aside.
Scrape the pan clean and warm the tortillas on both sides, on the hot grill. Add the beef and vegetable mix to each half of the tortillas. Top with the cheese and fold. Flip over to grill for one minute on the other side until golden brown and crunchy. Once both sides are evenly toasted and the cheese has melted, remove from the grill.
Serve with lime wedges and hot sauce.