The other day I was flipping through the channels and landed on Food Network (if you know me at all this shouldn't be a surprise to you). I caught a few minutes of Ree Drummond making quesedillas, and I instantly knew what I'd be making for dinner that evening.
The best part of this recipe? You only have to marinate the steak for 25 minutes, and you will most likely have all the ingredients on-hand. The guac is homemade (2 avocados, cilantro, red onion, lime, salt), but I'm not ready to share that recipe with you just yet...
Ingredients (marinade):
1/2 cup orange juice
1/4 cup soy sauce
1 tbs ground cumin
1 tsp salt
2 garlic cloves, minced
1 lemon, juices
1/2 cup + 2 tbs olive oil
black pepper
2 rib-eye steaks (or whatever cut you have will do)
Roasted Chili Peppers, optional:
The recipe called for poblano peppers but I could not find them, so I chose the next best.
2-4 poblano (or jalapeno) chili peppers
Ingredients (Quesedillas):
3-4 cups grated Monterey Jack
10-12 flour tortillas
1 diced yellow onion
olive oil for frying
Optional sides: Pico de gallo, salsa, guac
Directions:
Place all marinade ingredients in a large zip-lock bag along with the steak and shake it up until ingredients combine and steaks are covered. Place in fridge for at least 25 minutes.
While steak marinates, start prepping your ingredients (dice the onion, make guac, etc). After about 20 minutes of marinating, fire up the grill* and place the peppers on the grill, flipping until the outside is black, then remove and let cool. While the chili peppers cool, take out your marinated steak and place on the grill. Grill to desired temperature, then thinly slice. Once peppers are cool, slice them in half length-wise and discard seeds and membranes. Dice to desired size.
To assemble the quesedilla, heat approx. 1 tbs of oil on medium heat in a large skillet and place the tortilla in the pan. Sprinkle desired about of cheese on 1/2 of the tortilla (you can make 1/2, or make a whole by using two tortillas. I prefer to flip in half). Then, place a few slices of steak on top of the cheese, along with some onion and chili pepper (optional: diced tomato). Once the cheese has melted, flip the empty side of the quesedilla over the cheesy side to make a 1/2 circle. The first one should take 4-5 minutes, while the others should take 3-4 since the pan will already be hot.
To serve, cut into wedges and place a spoonful of guac and pico de gallo on the plate. Enjoy!
*You can easily make this on a stove-top griddle.
Recipe from Ree Drummond, Food Network