Friday, March 11, 2011

E-Z Flank Steak Quesadillas

These are super easy to make and yummy good!
It's best to marinate the flank steak over night but a couple hours will do.

For the Flank Steak
  • 1 lb. of Flank steak
  • EVOO (I don't measure but I would guess about 1/2 cup+)
  • Montreal Steak Seasoning (McCormicks)
  • 2 cloves fresh garlic
  • 1 Tablespoon soy sauce
  • 1 Tablespoon red wine vinegar (You can also use rice wine vinegar or apple cider vinegar, pretty much whatever you have on hand)
Put everything in a gallon size bag and let it do it's thing. When your ready to cook dinner throw it on the grill, broil it in the oven, or my fave....throw it on the indoor grill (aka George Foreman, I've got a no frills DeLonghi). Let that baby cook until pink inside, now take it off and let it "rest". Remember it will continue to cook just a bit. Once it's rested for about 10 to 15 minutes, slice it against the grain in very thin pieces.

  • 4 to 6 large 10" tortillas
  • Mexican cheese blend
  • Grilled flank steak
  • Optional: mushrooms, tomatoes, cilantro, jalapenos
I bake my quesadillas in the oven at 375 degrees. It cuts down on having to use butter to fry them and I can cook more than one time. Just lay the tortillas on a baking sheet, throw some cheese on them, add the flank steak on top and any other toppings you'd like, top with a little more cheese and then place another tortilla on top. Bake in the oven for approximately 5 minutes then flip and bake an additional 5 minutes or until cheese is melted. Use a pizza cutter to cut into triangles and serve with homemade guacamole, sour cream (I use plain Greek yogurt), lettuce, tomatoes, salsa, jalapenos, etc.

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