Skirt Steak, Mango, and Muenster Quesadilla

Skirt Steak, Mango, and Muenster Quesadilla
Staff Writer
Skirt Steak, Mango, and Muenster Quesadilla

Anne Dolce

Skirt Steak, Mango, and Muenster Quesadilla

I get cynical responses when I tell people about this recipe, but once they taste the flavor combination, they're usually convinced. Make sure to slice the mango really thin, and if you're keen on substituting a different cheese in for this recipe know this: Muenster is king when it comes to quesadillas.

 Click here to see Quesadillas to Suit Every Taste.

Ingredients

  • 1/3  Pound  skirt steak
  • Salt and pepper, to taste
  • 3  Tablespoons  olive oil, plus more if needed
  • Four  6-inch flour tortillas
  • 10  slices Muenster cheese
  • About  10 thin slices of mango

Directions

Season the skirt steak with salt and pepper, to taste, and rub with 2 tablespoons of the olive oil. Heat the last tablespoon in a small, nonstick sauté pan over high heat. Add the steak and brown on both sides until rare, about 2-3 minutes per side. Baste the steak while it is cooking by tipping the pan and spooning the juices from the oil back onto the steak. (If you want your steak more well-done, cook for 2 minutes longer on each side.)

Remove the pan from the heat and let the steak rest on a cutting board for at least 10 minutes. Lay 2 tortillas out on a flat surface and place 2 slices of Muenster cheese on both, so that the cheese slices look like a double diamond on the tortillas. Top each of the tortillas with about 5 slices of mango. Thinly slice the steak and add about 5 slices to each tortilla. 

Pour out all but 1 tablespoon of the steak oil out of the pan and heat over medium-high heat. Add one of the assembled tortillas to the pan. Break up 1 slice of Muenster cheese and distribute evenly over the steak and the mango.

Then, add another 2 slices of Muenster cheese in the same double diamond formation as the bottom slices. Take another tortilla and lightly brush one side with olive oil, then top the layered tortilla in the pan with it, oiled side facing up.

Place a heavy bowl or pan over the quesadilla in the pan and cook for 1-2 minutes, until the bottom side of the tortilla is golden brown. Flip, top with the heavy bowl again, and cook for 2 more minutes.

Remove the quesadilla from the pan and let it rest on a cutting board while you repeat with the second layered tortilla. You may need to add more oil to the pan before starting the second quesadilla. Cut both tortillas into four equal slices and serve. 

Nutritional Facts

Total Fat
33g
47%
Saturated Fat
6g
25%
Cholesterol
52mg
17%
Protein
14g
30%
Vitamin A, RAE
1µg
0%
Vitamin B-12
4µg
100%
Vitamin K (phylloquinone)
17µg
19%
Calcium, Ca
4mg
0%
Choline, total
44mg
10%
Folate, total
2µg
1%
Iron, Fe
3mg
17%
Magnesium, Mg
15mg
5%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
111mg
16%
Selenium, Se
18µg
33%
Sodium, Na
50mg
3%
Water
49g
2%
Zinc, Zn
4mg
50%

Skirt Steak Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Skirt Steak Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.