Skirt Steak Quesadillas
6
servings20
minutes25
minutes30
minutes1
hour15
minutesIngredients
- Skirt Steak
2 tablespoons chili powder
2 teaspoons kosher salt
1 teaspoon ground cumin
1/2 teaspoon chipotle powder
1/2 teaspoon cayenne pepper
1 teaspoon lime zest
1 1/2 pounds skirt steak
- Quesadillas
Twelve 6-inch corn tortillas
Vegetable oil, for brushing
1 1/2 cups shredded peppered Monterey Jack cheese
Tomatillo Guacamole, recipe follows
Fresh cilantro, for serving
Lime wedges, for serving
Sour cream, for serving
- Tomatillo Guacamole
3/4 cup coarsely chopped fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon salt
6 to 8 tomatillos, husked and coarsely chopped
2 cloves garlic, smashed and quartered
1 avocado, halved, pitted, and diced
1/2 jalapeno, coarsely chopped with seeds
Juice of 1 lime
1/2 onion, coarsely chopped
Directions
- For the skirt steak: Combine the chili powder, salt, cumin, chipotle powder, cayenne and lime zest and in a small bowl. Rub the spice mixture over entire skirt steak and let marinate in a zip-top bag at least 20 to 25 minutes.
- Preheat a grill pan or cast-iron skillet over high heat. Preheat the oven to 425 degrees F.
- Grill the steak 3 minutes per side for medium-rare. Let rest 5 minutes before slicing thin against the grain.
- For the quesadillas: Place 6 tortillas on a sheet tray, brushing the outsides with oil. Sprinkle 1/4 cup of the shredded cheese on each tortilla along with 2 tablespoons of the Tomatillo Guacamole and 1/6 of the sliced skirt steak. Top with the remaining tortillas and brush with oil.
- Bake the quesadillas 15 to 20 minutes, carefully flipping halfway through cooking. The cheese should be melted and the tortillas should be crisped. Transfer to a cutting board or serving platter. Cut into wedges and serve with sour cream, cilantro, lime wedges and remaining Tomatillo Guacamole.
- Tomatillo Guacamole
- Combine the cilantro, cumin, salt, tomatillos, garlic, avocado, lime juice and onions in a food processor or blender and pulse until combined.
