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.
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- 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
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.