Skirt Steak, Mango, and Muenster Quesadilla

Staff Writer
Skirt Steak, Mango, and Muenster Quesadilla
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.

2
Servings
1191
Calories Per Serving
Deliver Ingredients

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. 

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.

Nutritional Facts

Total Fat
80g
100%
Sugar
17g
N/A
Saturated Fat
35g
100%
Cholesterol
184mg
61%
Protein
57g
100%
Carbs
65g
22%
Vitamin A
471µg
52%
Vitamin B12
4µg
65%
Vitamin B6
0.5mg
26.9%
Vitamin C
34mg
56%
Vitamin D
0.9µg
0.2%
Vitamin E
5mg
25%
Vitamin K
27µg
34%
Calcium
1184mg
100%
Fiber
4g
17%
Folate (food)
78µg
N/A
Folate equivalent (total)
243µg
61%
Folic acid
98µg
N/A
Iron
5mg
31%
Magnesium
85mg
21%
Monounsaturated
35g
N/A
Niacin (B3)
9mg
44%
Phosphorus
988mg
100%
Polyunsaturated
6g
N/A
Potassium
683mg
20%
Riboflavin (B2)
0.8mg
47.9%
Sodium
1657mg
69%
Thiamin (B1)
0.6mg
37.5%
Trans
0.5g
N/A
Zinc
9mg
61%

Around the Web