Beef Steak Quesadilla Recipe
There are nights where I like to go full blown Top Chef, 3 Michelin star on the dinners that I cook. And then there are nights where I want to slap butter and cheese on a tortilla and call it a day. No matter what I make I’m always sure to put love and intention into what I make, no matter how simple it may be.
This is a simple dish, no like honestly it requires very few ingredients and they’re all things you might already have on hand in your kitchen. Although it is a simple recipe I still want to show you that simple doesn’t have to mean basic, there are always ways to elevate a dish and make it your own. The Salsa Roja, which is a traditional Mexican sauce with delicious charred ingredients is what elevates this quesadilla from just tortilla, steak and cheese to the kind of simple dish you wouldn’t mind spending $15 on. Have a beer and Enjoy!
Prep Time : 30 min Cook Time: 30 min
Yields 4 Servings
Indigents:
For the Quesadilla
1lb Flank Steak
6 in’ flour tortillas
6 oz white onion (sliced thin)
1 oz whole butter
6oz mixed Mexican cheese blend
1 Tbl kosher salt
1tsp cumin powder
1tsp fresh black pepper
1/2 Tbl olive oil
For the Salsa Roja
4 large steak tomatoes
2 large white onions
6 dried chipotle chilis or 2 Jalapenos
4 garlic cloves
1 bunch cilantro
1 Tbl kosher salt
1 Tbl cumin powder
1 Tbl dried oregano
2 Tbl white vinegar
1 Tbl brown sugar
Method:
Making the Salsa Roja.
Begin by preheating the oven to 400 degrees.
Cut all the ingredients into large pieces. (This will all be blended after.)
Place everything into a 2 inch deep sheet tray and place in the oven to for about 20 min.
Everything should be charred and “burnt like” on the surface.
Take out of the oven and carefully begin to blend until the sauce is of a desired chunky consistence.
Cool properly until ready to serve.
Making the Quesadilla.
In a large sauté pan bring the olive oil up to a medium high heat.
Season the meat with salt, pepper, cumin. Place in the oil browning on all sides .
After about 10 min the steak should be seared on all sides and a brown “fond” should be forming at the bottom of the pan.
Remove the steak from the pan and let it rest on the cutting board for about 5 min. Add the onions to the pan and begin to caramelize.
In the mean time, cut the steak into small to medium diced cubes or into desired strips.
Once the onions are caramelized add the steak back to the pan and remove from the heat. Now we assemble!
Heat up the Comal or nonstick pan to medium low heat. Butter one side of the tortilla and add to the pan butter side down.
Add as much cheese as desired and the steak and onion mixture, add more cheese!
once the bottom side has browned add fresh cilantro and fold over !
Enjoy with a side of guacamole and the fresh Salsa Roja you’ve just made!
