Best Kid Friendly Flank Steak Quesadillas Recipes

Steak Fajita Quesadillas Recipe by Tasty image

Provided by Robin Broadfoot

Categories Dinner

Yield 4 servings

Number Of Ingredients 16

Steps:

Season skirt steak with olive oil, salt, pepper, chili powder, and cumin.
Cook on high heat for roughly 3 minutes each side, for medium-rare.
Let the steak rest for 10 minutes.
While the steak is resting, sauté onion and garlic until slightly translucent. Add bell peppers, jalapeño, salt, and pepper, cook slightly.
Slice the steak into strips.
Mix the steak into the pepper mix. Remove from heat and set aside.
In a clean pan, melt butter. Lay the tortilla on the buttered pan, add cheese, fajita mixture, more cheese, then top with another tortilla and pat it down.
Flip the quesadilla over and cook the other side until it's golden.
Remove from pan and cut into quarters or eighths. Repeat these steps with the remaining tortillas.
Serve immediately with sour cream, salsa, and guacamole.
Enjoy!

Nutrition Facts : Calories 732 calories, Carbohydrate 40 grams, Fat 40 grams, Fiber 3 grams, Protein 50 grams, Sugar 9 grams

Flank Steak Quesadillas with Gorgonzola image

Provided by Sues

Categories Entree

Time 3h30m

Number Of Ingredients 14

1/4 cup freshly-squeezed lime juice,
4 Tbsp olive oil, (divided)
3 cloves garlic, (minced)
1 Tbsp chili powder
1 tsp cumin
3/4 tsp salt, (divided)
1 lb. flank steak
1 large onion, (sliced)
1/4 tsp salt
1/4 tsp pepper
1 jalapeño pepper, (thinly sliced)
8 flour tortillas
4 oz. gorgonzola cheese, (crumbled)
1 avocado, (peeled, pitted, and sliced (optional, for serving))

Steps:

Add lime juice, 2 Tbsp olive oil, minced garlic, chili powder, cumin, and 1/2 tsp salt to a large ziplock bag and place flank steak in the bag. Make sure marinade is distributed evenly and place in fridge for at least 2 hours to marinate.
Heat grill pan or large cast iron pan until extremely hot and placed flank steak on it. Grill for 3 minutes on each side. If you want criss-cross grill marks, be sure to rotate steak after 1.5 minutes on each side.
Remove steak to cutting board and let cool slightly. Slice flank steak in strips, being sure to cut against the grain.
While steak is cooling, heat pan to medium and add 1 Tbsp olive oil. Add onions, remaining 1/4 salt, and 1/4 tsp pepper and cook for about 5 minutes. Add sliced jalapeño and cook for another 6-8 minutes, until onions are browning.
Wipe out pan. Lightly brush one side of all tortillas with remaining olive oil and place one oil-side down on pan over medium heat. Sprinkle gorgonzola cheese over the top, top with steak, onions and jalapeño, and a little more cheese.
Place another tortilla over the top, cook for about one minute, and then flip and cook for another two minutes. Be sure to rotate tortillas halfway through cooking if you want criss-cross grill marks. Continue with remaining tortillas and filling.
Using a pizza cutter, slice quesadillas into four and serve with mashed or sliced avocado.