Name: Steak Quesadilla
Prep time: 25 min
Cook time: 20 min
Ingredients: 3 cloves Garlic; 1/2 tsp Dried oregano; 1/2 tsp Ground cumin; 1/4 tsp Red pepper flakes; 1/4 bunch Fresh cilantro; 1/3 cup Reduced-sodium soy sauce; 2 Lime (juiced); 1 TBSP Extra-virgin olive oil; 1 cup Onions (sliced thin); 1 cup Green bell pepper (sliced thin); 8 oz Flank steak; Salt; Black pepper; 1/4 cup Sour cream; 2 TBSP Fresh cilantro; 1 tsp Lime juice; 1 clove Garlic ((grated)); 2 tsp Chipotle Sauce ((less if you dont like spicy)); 1 Tomato (quartered); 1/4 cup Red onion (rough chop); 1/2 Jalapeño pepper (rough chop); 1 TBSP Fresh cilantro; 1 tsp Lime juice; 1 clove Garlic; 2 oz Tortilla chips; 24 oz Water; 1 Cucumber (thinly sliced); 1 Lemon (thinly sliced); Ice cubes ((optional))

Steak Quesadilla

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Prep Time: 25

Cook Time: 20

Marinate: 1

Servings:

Calories: 910kcal

Ingredients

For Steak Marinade

3 cloves Garlic
1/2 tsp Dried oregano
1/2 tsp Ground cumin
1/4 tsp Red pepper flakes
1/4 bunch Fresh cilantro
1/3 cup Reduced-sodium soy sauce
2 Lime juiced
1 TBSP Extra-virgin olive oil
1 cup Onions sliced thin
1 cup Green bell pepper sliced thin
8 oz Flank steak

Seasoning

Salt
Black pepper

For Sauce

1/4 cup Sour cream
2 TBSP Fresh cilantro
1 tsp Lime juice
1 clove Garlic (grated)
2 tsp Chipotle Sauce (less if you dont like spicy)

Salsa

1 Tomato quartered
1/4 cup Red onion rough chop
1/2 Jalapeño pepper rough chop
1 TBSP Fresh cilantro
1 tsp Lime juice
1 clove Garlic
2 oz Tortilla chips

Cucumber Infusion Water:

24 oz Water
1 Cucumber thinly sliced
1 Lemon thinly sliced
Ice cubes (optional)

US Customary - Metric

Instructions

Marinade skirt steak with garlic, oregano, cumin, salt and pepper, red pepper flakes, chopped cilantro, soy sauce, and lime juice. Set them aside for at least 1 hour or leave them overnight in the refrigerator.
Prep the ingredients per the instructions above.
Mix together the water, cucumber, and lemon. Refrigerate until ready to serve.
Make the sauce: Whisk all the ingredients together in a bowl. Season with salt and pepper. Set aside.
Make the salsa: add all the ingredients in a blender (except the chips). Pulse until combined and chopped. Season with salt and pepper to taste. Set aside.
Heat oil in a skillet on medium heat. Add the onions and peppers to the pan and saute until they start to soften. Add in the steak and cook to your desired temperature (see below) using a thermometer.
Rest the steak for 5 minutes. Then slice into bite-sized pieces.
Place a tortilla on a nonstick skillet over medium heat. Add Mexican cheese blend, chopped steak, onion, peppers, and then more cheese on top. Fold in half. Cook until golden brown, then flip to the other side and cook until the cheese is melted and that side is golden brown.
Cut into wedges; drizzle with sauce, serve with salsa and chips and cucumber lemon water.

Nutrition