Steak Quesadillas

Steak Quesadillas
Contributor
Steak Quesadillas
Maryse Chevriere
Steak Quesadillas

For me, the beginning of the warm weather season signals the start of my favorite eating season: grilling, Tex-Mex, and lots of frozen tasty cocktails. This recipe for steak quesadillas couldn't be easier, and makes for a wonderful (affordable) weeknight meal.

Check out Everything You Want to Know About Avocados.

2
Servings
186
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2  pound  hanger or flank steak
  • Salt and pepper
  • 2  tablespoons  Worcestershire sauce
  • 1  tablespoon  soy sauce
  • 1  tablespoon  apple cider vinegar
  • lime, juiced
  • package 8-inch flour tortillas
  • package shredded Cheddar cheese
  • avocado, cut into slices

Directions

In a shallow dish, season the steak on both sides with salt and pepper. Add the Worcestershire sauce, soy sauce, vinegar, and lime juice to the dish and make sure the steak is coated evenly on both sides. Marinate for 15-20 minutes on each side.

Cook the steak in a medium pan over medium-high heat, about 5 minutes on each side, or until it reaches desired doneness. Remove from heat and set it aside to rest, then carve into thin 1-inch-thick strips.

To compose the quesadilla, cover half of a tortilla with a thin layer of shredded cheese (about a 1/4 cup), add a couple pieces of steak (4 or 5), then a couple pieces of avocado (2 or 3), and top with another thin layer of cheese. Fold over the tortilla to close, then crisp on both side in a medium pan over medium-low heat. Repeat to make as many quesadillas as desired.

Nutritional Facts

Total Fat
7g
10%
Sugar
2g
2%
Saturated Fat
3g
13%
Cholesterol
78mg
26%
Carbohydrate, by difference
3g
2%
Protein
25g
54%
Vitamin A, RAE
1µg
0%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
51mg
5%
Choline, total
104mg
24%
Folate, total
17µg
4%
Iron, Fe
3mg
17%
Magnesium, Mg
34mg
11%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
253mg
36%
Selenium, Se
29µg
53%
Sodium, Na
624mg
42%
Water
102g
4%
Zinc, Zn
5mg
63%

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.

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.

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