Grilled Steak Quesadillas

Ingredients

• 1 pound flank steak
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1/2 yellow onion, thinly sliced
• 8 flour tortillas (8-inch)
• 3 cups shredded Monterey Jack cheese
• 2 tablespoons unsalted butter, softened
• 1/2 cup salsa, for serving
• 1/2 cup sour cream, for serving

Method

1. 1

   In a small bowl, whisk together the olive oil, garlic, lime juice, cumin, chili powder, salt, and black pepper.

2. 2

   Rub the marinade over the flank steak, place in a shallow dish or zip-top bag, and marinate in the refrigerator.

3. 3

   Preheat a grill or grill pan to high heat.

   10:00 · preheat grill
4. 4

   Grill the steak for 4 to 5 minutes per side for medium-rare, until a deep sear forms.

   4:00 · grill steak
5. 5

   Transfer the steak to a cutting board and let it rest.

   5:00 · rest steak
6. 6

   While the steak rests, heat 1 tablespoon olive oil in a 9-inch skillet over medium-high heat and sauté the bell peppers and onion until softened and lightly charred, 5 to 7 minutes.

   5:00 · sauté peppers and onion
7. 7

   Thinly slice the steak against the grain into bite-sized strips.

8. 8

   Lay 4 tortillas flat and sprinkle each with 1/4 cup cheese, then layer with sliced steak, sautéed peppers and onion, and another 1/4 cup cheese. Top each with a second tortilla.

9. 9

   Spread a thin layer of softened butter on the outside of each quesadilla.

10. 10

    Heat a dry 9-inch skillet over medium heat and cook each quesadilla until golden brown and crisp, 3 to 4 minutes per side.

    3:00 · crisp quesadilla
11. 11

    Transfer to a cutting board, slice into wedges, and serve warm with salsa and sour cream.