Steak Quesadillas

Contributor
Steak Quesadillas
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
1502
Calories Per Serving
Deliver Ingredients
Makes
4 to 6

Ingredients

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

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.

Nutritional Facts

Total Fat
76g
100%
Sugar
10g
N/A
Saturated Fat
28g
100%
Cholesterol
178mg
59%
Protein
70g
100%
Carbs
138g
46%
Vitamin A
269µg
30%
Vitamin B12
2µg
37%
Vitamin B6
1mg
53%
Vitamin C
22mg
37%
Vitamin D
0.7µg
0.2%
Vitamin E
5mg
27%
Vitamin K
39µg
49%
Calcium
1146mg
100%
Fiber
14g
56%
Folate (food)
172µg
N/A
Folate equivalent (total)
581µg
100%
Folic acid
242µg
N/A
Iron
12mg
66%
Magnesium
145mg
36%
Monounsaturated
31g
N/A
Niacin (B3)
20mg
100%
Phosphorus
1288mg
100%
Polyunsaturated
9g
N/A
Potassium
1494mg
43%
Riboflavin (B2)
1mg
59%
Sodium
3109mg
100%
Thiamin (B1)
1mg
91%
Trans
1g
N/A
Zinc
10mg
66%

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