Sear the steak

• Heat the olive oil in a frying pan over high heat.
• Season the steak with salt and pepper and sear until browned but still juicy.
• Set the steak aside on a board and slice it thinly.

Cook the broccoli

• In the same pan, sauté the broccoli florets with a pinch of salt until tender-crisp.
• Remove from the pan and set aside.

Build the quesadilla

• Lay a tortilla in the pan and scatter half of the mozzarella over one half.
• Top with the sliced steak, broccoli and crumbled queso fresco, then finish with the remaining mozzarella.
• Fold the tortilla over the filling.

Toast the quesadilla

• Cook the quesadilla in the butter over medium heat until golden and the cheese melts.
• Flip carefully and toast the second side.
• Repeat with the second tortilla.

Serve

• Cut into wedges and serve hot.