Ingredients with Measurements:
- 1 lb flank steak
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup lime juice
- 1/4 cup orange juice
- 1/4 cup olive oil
- 8 flour tortillas
- 2 cups shredded Mexican cheese blend
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1/4 cup diced tomato
- 1/4 cup diced avocado
- Sour cream and salsa for serving
Special equipment needed:
- Grill or grill pan
- Cast iron skillet
Step-by-step instructions:
1. In a small bowl, mix together chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
2. In a large resealable plastic bag, combine lime juice, orange juice, olive oil, and spice mixture. Add flank steak and marinate in the refrigerator for at least 2 hours or overnight.
3. Preheat grill or grill pan to high heat. Remove steak from marinade and discard marinade. Grill steak for 6-8 minutes per side or until desired doneness. Let rest for 5 minutes before slicing thinly against the grain.
4. Heat a cast iron skillet over medium heat. Place one tortilla in the skillet and sprinkle with 1/4 cup of shredded cheese. Top with a few slices of steak, cilantro, red onion, tomato, and avocado. Sprinkle with another 1/4 cup of cheese and top with another tortilla. Cook for 2-3 minutes per side or until cheese is melted and tortilla is crispy. Repeat with remaining ingredients.
5. Cut quesadillas into wedges and serve with sour cream and salsa.
- Time:
Preparation time: 10 minutes + marinating time
- Cooking time: 20 minutes
Temperature:
- Grill or grill pan: high heat
- Cast iron skillet: medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 450
- Fat: 25g
- Carbohydrates: 28g
- Protein: 30g
Substitutions for ingredients:
- Flank steak can be substituted with skirt steak or sirloin steak.
- Mexican cheese blend can be substituted with cheddar or Monterey Jack cheese.
- Red onion, tomato, and avocado can be substituted with any preferred toppings.
Variations:
- Add sliced bell peppers and onions to the quesadillas for extra flavor and texture.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Make mini quesadillas for a party appetizer.
Tips and tricks:
- Make sure to slice the steak thinly against the grain for maximum tenderness.
- Don't overfill the quesadillas or they will be difficult to flip.
- Use a pizza cutter to easily cut the quesadillas into wedges.
Storage instructions:
- Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat quesadillas in a skillet over medium heat until cheese is melted and tortilla is crispy.
Presentation ideas:
- Serve quesadillas on a platter with a dollop of sour cream and a side of salsa.
Garnishes:
- Fresh cilantro, diced red onion, diced tomato, and diced avocado.
Pairings:
- Serve with a side of Mexican rice and black beans.
Suggested side dishes:
- Mexican rice and black beans.
Troubleshooting advice:
- If the quesadillas are difficult to flip, use a spatula to hold the top tortilla in place while flipping.
Food safety advice:
- Make sure to marinate the steak in the refrigerator and discard any leftover marinade to prevent foodborne illness.
Food history:
- Carne asada is a popular Mexican dish that originated in northern Mexico and southern California.
Flavor profiles:
- Savory, spicy, tangy, and cheesy.
Serving suggestions:
- Serve with a side of Mexican rice and black beans for a complete meal.
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Region: Mexican