Main
Steak Quesadillas
4 h 30 minServes 4Nutri-Score C€€
C
4 h 30 min
4 h 30 minSteak Quesadillas
what you need
Ingredients
skirt steakMeat2 pieces
olive oilPantry80 ml
soy saucePantry60 ml
orange (zested and juiced)Produce1 piece
lime (2 juiced for the marinade, 1 zested; half juiced for the sauce)Produce3 pieces
garlic (crushed)Produce6 pieces
fresh cilantro (chopped)Produce30 g
chipotle chili powderSpices6 g- onion powderSpices3 g
- ground cuminSpices3 g
- dried oreganoSpices3 g
cremaDairy120 ml
Valentina hot saucePantry30 ml- large flour tortillasBakery4 pieces
- Oaxaca cheese (shredded)Dairy300 g
per serving
Nutrition
736kcal
- Carbs
- 48 g
- Proteins
- 44 g
- Fat
- 41 g
what you’ll use
Tools
Grill
Frying pan
Mixing bowl
Tongs
step by step
Method
- Step 1
Make the steak marinade
- In a bowl, combine the olive oil, soy sauce, orange zest and juice, lime zest and juice of two limes.
- Crush in the garlic, then add the onion powder, ground cumin, chipotle chili powder, dried oregano and fresh cilantro.
- Whisk everything together until well blended.
- Step 2
Marinate the steak
- Coat the skirt steaks generously in the marinade.
- Cover and refrigerate for 3 to 4 hours.
- Step 3
Grill the steak
- Grill the skirt steaks on a very high heat grill.
- Cook about 4 minutes on the first side, then flip and cook the second side.
- Let the steak rest for a few minutes.
- Step 4
Cube the steak
- Cut the rested steak into cubes.
- Step 5
Make the dipping sauce
- Mix the crema, Valentina hot sauce and the juice of half a lime in a bowl.
- Step 6
Assemble and cook the quesadillas
- Place a large flour tortilla in a pan over medium heat.
- Cover the tortilla with shredded Oaxaca cheese and a generous amount of cubed steak, then fold it over.
- Once the cheese starts to melt, flip the quesadilla and cook until both sides are golden and crispy.
- Step 7
Serve
- Slice the quesadilla and serve with the dipping sauce.
most cooked first