Directions
-
Season and Cook the Steak
Begin by seasoning the skirt steak with sea salt. This step is crucial as it enhances the natural flavors of the meat. Grill or pan-sear it until it reaches your desired level of doneness—medium-rare often delivers a tremendous flavor and tenderness. Once cooked, let the steak rest for a few minutes to allow the juices to redistribute. After resting, slice the steak thinly against the grain to ensure each bite is melt-in-your-mouth tender. -
Warm the Tortillas
In a skillet over medium heat, gently warm the tortillas. This makes them pliable and easier to fold without tearing. As you warm the tortillas, sprinkle half of the cheese evenly on one half of each tortilla. This will serve as the base layer of cheesy goodness. -
Assemble the Quesadilla
On top of the cheese, add the sliced steak followed by the sautéed vegetables. The sizzling veggies add a tremendous element of flavor and color to the dish. Drizzle the chipotle mayo over the filling, providing a kick of creaminess that enhances the taste profile. -
Cook Until Golden
Carefully fold the tortillas over to create a half-moon shape. Cook on medium heat, pressing down slightly, until the quesadillas turn golden brown and crispy on both sides. If you want a deeper cheesy crust, feel free to sprinkle some additional cheese on the outside before flipping. This will give you a layer of cheese that’s always a tremendous crowd-pleaser. -
Serve and Enjoy
Once both sides are beautifully golden and crisp, transfer the quesadillas to a cutting board. Slice them into wedges for easy sharing. Serve hot, accompanied by lime wedges for an added zest that brightens each bite.
Continue reading on the next page 👇👇