StovetopMexican
Steak quesadilla
Leftover asada or a fresh thin steak, Oaxaca, a hot skillet, a flour tortilla. Crisp, not soggy.
Made it?
25 min · 20 min hands-on · pull 130°F
Ingredients
1.5 lb on the fire · ~1.2 lb to the table · 2 plates at 8 oz
- cooked asada, chopped, or a small fresh skirt8 oz
- large flour tortillas2
- Oaxaca or mozzarella6 oz
- for the panoil
- to finishcrema, salsa, cilantro
Method
- 1
If the steak is raw, sear it first, rest, chop. Cheese on half a tortilla, meat, more cheese, fold.
- 2
Hot dry skillet 2 minutes a side until the cheese runs and the tortilla spots.
- 3
Rest 1 minute so it slices. Crema, salsa. This is not a stuffed burrito.
If you don’t have it
- skirt steak → flank steak. Keep the same pull. Leaner cooks faster and dries sooner.
- cooked asada, chopped, or a small fresh skirt → What you actually have, if it is the same muscle family. Chicken tinga makes the same quesadilla.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making guacamole.
Last, so it does not brown. Fork, not a processor. Chunks should remain.
10 min
- With this dish, try making pico de gallo.
While the meat rests. Only with a tomato that tastes like one. Dice small, salt, lime. 10 minutes so it weeps a dressing.
15 min
- With this dish, try making cilantro-lime rice.
While the steak rests or the turkey browns. Long-grain rice, water, salt. Off heat, lime and cilantro folded in. It should be fluffy, not wet.
25 min
Same cut
Skirt and flank
Same steak. Pick the plate.