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Dry off the steak with paper towels then cover liberally with salt and pepper. Season with the ancho chili powder, then let sit.
To doctor the can of beans, place enough water in the bottom of a pot to cover and simmer the beans. Add the refried beans, minced onion, and hot sauce and simmer. When it loosens, add the cheese and mix well. Season with salt and pepper, to taste.
Preheat the grill on high heat. Once hot, cook the steak 3 minutes each side, remove from the heat, and let rest.
Either steam the tortillas, or microwave them for 30 seconds between 2 damp paper towels — you want them soft, pliable, and primed for the pan. Slice the steak thinly. Spread a thin, even layer of the beans along the inside of each tortilla. Evenly sprinkle Cheddar on top of the beans. Arrange slices of steak evenly for optimum distribution. Drizzle the salsa evenly over the cheese and meat.
Stir in the cilantro and jalapeño to the guacamole, to taste. Add ½ teaspoon of guacamole to the center, and about the same amount to each quarter of the quesadilla. Don't overstuff! Combine the halves and press gently to even it out.
Get your pan hot over high heat, drizzle a teaspoon of oil in, and wipe the pan with a paper towel. When the pan is really hot, add the quesadilla. Leave in until just before it starts to smoke — you want a little color, but don't want to burn it — about 20-30 seconds. Flip. Repeat. Remove. Let rest 2 minutes (that's difficult, you'll want to eat it), quarter, and enjoy.
Let’s be serious–quesadillas are a Mexican version of grilled cheese. Carbs glued together by melty cheese can never be wrong. I’ve certainly eaten more than a few quesadillas but never made them for dinner before. I don’t know why these aren’t in my regular rotation but I will be adding them. Skirt steak was an easy choice: cheap, tender and quick to cook. Bonus points for the fact that quesadillas are an easy week night meal to throw together after work. You can also make them in advance and wrap them in tin foil until you are ready to serve for a party or an appetizer.
How to make Steak Quesadilla
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Because I lacked the stated ingredients, I switched the cheeses to mozzerella and provolone and used a fresh homemade bruschetta. It's a bit of an Italian twist but it was just wonderful. My picky family loved it and wants more.
Fantastic! Simple and tastes great. Definitely grill the meat. Tried to find mojo carillo as suggested, but couldn't. Still excellent without it.
My husband LOVES this recipe. I use Newman's Own Tequila Lime salsa and sharp cheddar/colby jack mix with honey wheat tortillas. I serve it with a lime crema. YUMMY!
very tasty. i substituted half pepperjack and half fontina cheese and used sirloin tips then sliced them on a 45 degree angle in place of the skirt steak. i made it like a steak and cheese from dɺngelos(mushrooms, onions peppers, omitted the salsa) and it was excellent. you wouldn't serve it at fancy dinner party but if you did there wouldn't be any leftovers.
Just so-so. My butcher said skirt steak is no longer available (just in our area?)so I used flank steak with the previously suggested marinade. The meat was great, but the whole thing put together was just average.
Great recipe -- very tasty and definitely on my "make again" list. Thanks to the reviwer from Annapolis who listed their version of the marinade (lime juice, garlic, soy sauce, and mojo criollo sauce) -- I added a little honey as well and thought it was delicious. At first I sliced the steak a little too thick, but realized how much better if it were sliced as thin as possible. A great building block recipe -- you could do many variations on this. Thanks.
Loved it but made a few changes to make it easier to transport. First I grilled the steak then cut it into very small pieces, put them in a bowl and added shredded cheese and enough salsa to moisten.I put a couple of spoonfuls onto 1 tortilla and covered with a 2nd tortilla. Since I would't have much time at my destination to bake them I baked them at home turning over once. I removed them from the oven, covered with foil then 30 minutes later heated them at my friends house for about 5 minutes until crispy. Cut into pieces. They got great reviews.
Yum! Tested this recipe out on brand new neighbors and was it ever a hit! Didn't change a thing and definitely wouldn't. Agree with fellow reviewer in that it would make a great family meal. pair it with a salad and you're set!
Delicious - skirt steak a must - recommendation of 3 mexican cheeses that you can buy in market was good choice. Use at least a medium salsa if store bought.
After many years of trying to perfect a skirt steak marinade, I think I have finally found the answer. This works with skirt, flank and (at Costco) the flap meat cut. Marinate the meat in a mixture of lime juice, mojo criollo sauce (by Goya or Kirby), soy sauce and some freshly minced garlic. Minimum of 1 hour. Grill or broil meat.
Really good!! The flavor was excellent, but I found the meat to be a little hard to bite into without the whole thing coming out of the quesadilla. Tried it with shrimp prepared the same way and it was fantastic!! The pico de gallo was also delicious. Have already made it several times!! Also prefer flour tortillas to the corn.
I substituted corn tortillas for flower tortillas and liked it much better. The quesadillas were not mushy. Besides, I did not like the taste of corn tortillas at all.
I thought this was very good but mine turned out kind of mushy. I don't know if it's because of the pico de gallo in the quesodilla or what. I think I will leave that out when I make this again and just add it to the top after it is cooked. I also couldn't find skirt steak at my grocery store so wound up just using a a boneless sirloin. It was VERY tasty but a bit tough. I can't wait to try these again with actual skirt steak.
I is very important to marinade the skirt steak as it is a fiberous meat. Lemon juice is aslo a good choice for that. I perfer the cheese already shreded Mexican blend, you get 3 cheeses instead of one. I also madegreen tomatillo slasa and it was a success. I will make this again and again.
So very simple and so very tasty. The Pico de Gallo or any fresh (not bottled) salsa is essential, the spicy pepper jack is not - you can use any number of good melting cheeses.
Finally a delicious easy (and low cost) dinner that all my children can and will eat. These are not easy to find since I must make sure our foods are gluten free for my child with Celiac's disease. Thank you!
Ancho Chile Rubbed Skirt Steak
By now, I think it&rsquos become clear that I have an real affection for Mexican inspired recipes. The combination of spices, chiles, herbs and fresh veggies makes for really delish food. More than anything, I absolutely looooove fajitas, especially steak fajitas! This ancho chile rubbed skirt steak is my favorite fajita recipe, so you know it&rsquos good. I use dried ancho chiles to create a gorgeous, brick-red marinade for the steak, then grill it to perfection.
The chiles lend a one-of-a-kind flavor to my favorite cut of beef, skirt steak. If you want to do steak fajitas right, you have to use skirt steak. It&rsquos got the perfect combo of chewiness and fat, which makes for the perfect fajitas. Another plus about this dish: it tastes a lot like the steak you get at Chipotle (which I happen to love!)
In case you&rsquore wondering, ancho chiles are just dried poblano peppers, which are the peppers most often used for chiles rellenos.
When the poblano is allowed to ripen to a red color and dried, they become anchos. They&rsquore very mild on the chile scale and have a sweet, fruity aroma. They&rsquore sort of like a spicy raisin.
2 ounces dried ancho chiles (about 5 peppers, seeded and stemmed)
1 tablespoon Chipotle Tobasco® sauce (optional)
1 teaspoon ground black pepper
2 teaspoons ground cumin
2 teaspoons dried oregano
6 garlic cloves, peeled
1/2 red onion, quartered
1/4 cup vegetable oil
2 pounds skirt steak
salt, to taste
Remove the seeds and the stems from the ancho chiles, then cover them with hot water. Allow them to sit for 15-20 minutes, until they&rsquore soft. Drain the peppers.
Place the anchos, Tobasco, black pepper, cumin, oregano, garlic, onion and oil into a food processor.
Process the mixture until it becomes a smooth paste.
Place the skirt steaks into a gallon sized zip-top bag and pour (or spoon) the marinade onto the meat. It&rsquos going to be a thick paste, so it may not pour easily. Close up the bag and work the mixture around, making sure it covers all the meat. Refrigerate the marinated beef for at least 1 hour, or up to 24 hours.
When you&rsquore ready to grill the skirt steaks, remove them from the bag and wipe off any excess marinade. You want a thin layer of marinade to cover the meat. Salt the meat to taste, I use about 1/2 teaspoon per pound.
Heat your grill to about 400 degrees, or if cooking inside heat small amount of oil in skillet or grill pan over high heat. Grill meat about 4 minutes per side, depending upon thickness, until done.
You want to get a nice char on the outside of the steak.
Let the steak rest for 5-7 minutes, then cut it up into strips or cubes, making sure to cut against the grain of the meat. What does that mean? Look carefully at the skirt steak in the picture. Lines are running from left to right along length of the steak. If you slice this steak in the same direction as those lines, you&rsquoll have to chew through the fibers. Whereas if you cut across the lines, the knife will have already done that work. So to keep the steak tender and not chewy, we cut against the grain.
You can serve this spicy, juicy ancho chile-rubbed steak with rice and black beans, or with your favorite fajita toppings. It&rsquos so delish!
- 2 tablespoons vegetable oil, divided
- ½ onion, sliced
- ½ green bell pepper, sliced
- salt to taste
- 4 flour tortillas
- ½ pound cooked steak, cut into 1/4-inch thick pieces
- 1 cup shredded Mexican cheese blend
Heat 2 teaspoons oil in a 10-inch skillet over medium heat cook and stir onion and green bell pepper in the hot oil until onions are softened, 5 to 10 minutes. Season mixture with salt and transfer to a bowl.
Brush 1 side of each tortilla with remaining oil. Place 1 tortilla, oil-side down, in the same skillet sprinkle with 1/2 the steak, 1/2 the onion mixture, and 1/2 the Mexican cheese mixture. Place a second tortilla, oil-side up, onto cheese layer, pressing down with a spatula to seal.
Cook quesadilla over medium heat until cheese melts and tortillas are browned, 3 to 4 minutes per side. Remove quesadilla from skillet and cut into wedges. Repeat with remaining ingredients for second quesadilla.
How to Make It
Heat a grill to medium-high (350° to 450°). In a small bowl, combine coffee, chile powder, 2 tsp. salt, and the brown sugar. Rub all over steak and let sit. Rub green chiles, apple, and onion with oil and season to taste with salt and pepper.
Grill steak, turning once (dry rub on meat will be very dark), 8 to 10 minutes total for medium-rare. Meanwhile, grill chiles, apple, and onion until lightly charred all over, 6 to 8 minutes.
Transfer everything to a cutting board, tent steak with foil, and let rest 5 minutes. Meanwhile, chop chiles, apple, and onion and transfer to a medium bowl. Stir in oregano and lime juice and season to taste with salt and pepper.
How to Make It
Combine wine, 1/4 cup each vinegar and oil, 1 tbsp. each garlic and pepper, 1 tsp. each salt and cumin, the oregano, and ground chiles in a large, resealable plastic food bag. If steak is in 1 long piece, cut in half crosswise rinse, add to bag, seal, and turn to coat. Chill at least 4 hours or up to 1 day.
Preheat broiler. Halve, stem, and seed the poblanos. Lay skin side up on a baking sheet and broil 4 inches from heat until well charred, 6 to 7 minutes. Let stand 10 minutes, then peel and coarsely chop.
Heat grill to high (450° to 550°). In a large frying pan over medium-high heat, sauté onion and remaining 1 tbsp. garlic in 2 tbsp. oil until soft, about 5 minutes. Stir in beans and remaining 1/4 cup vinegar and 1 tsp. each pepper, salt, and cumin turn heat to low.
Oil cooking grate well. Lift steak from marinade (discard marinade) and grill, turning once, until browned on both sides but still pink in the center (cut to test), 7 to 10 minutes total. Transfer to a board and let rest at least 5 minutes.
Meanwhile, add poblanos, red pepper, tomatoes, 3 green onions, and cilantro to bean mixture, and stir occasionally until warm. Slice steak on the diagonal across the grain and serve on warm bean salad. Garnish with more green onions if you like.
- 1 can (15 1/2 ounces) black beans, drained and rinsed
- 1/2 cup cilantro, roughly chopped
- 2 plum tomatoes, cut into 3/4-inch pieces
- 1 avocado, halved, pitted, peeled, and cut into 3/4-inch pieces
- 1 tablespoon fresh lime juice
- 1/8 to 1/4 teaspoon cayenne
- Coarse salt and ground pepper
- 1 strip steak (8 ounces and 1 inch thick)
- 1/2 teaspoon dried oregano
- 3 teaspoons olive oil
- 4 flour tortillas (10-inch or burrito-style)
- 1 1/2 cups grated pepper Jack cheese (6 ounces)
- 1 medium red onion, halved and thinly sliced
- 1/4 cup reduced-fat sour cream
In a medium bowl, combine black beans, cilantro, tomatoes, avocado, lime juice, and cayenne stir to combine. Season with salt and pepper.
Rub steak with oregano season with salt and pepper. In a 10-inch skillet, heat 1 teaspoon oil over high. Add steak to skillet, and cook, turning once, until browned and still rare, 2 to 3 minutes per side. (Steak will cook a little longer in the quesadillas during baking.) Transfer steak to a cutting board let rest 5 minutes before slicing 1/4 inch thick.
Preheat oven to 425 degrees with racks in upper and lower thirds. Brush one side of each tortilla with remaining 2 teaspoons oil. Place 1 tortilla, oiled side down, on each of two baking sheets. Dividing evenly, layer with half the cheese, then onion and steak, ending with remaining cheese. Top with remaining tortillas, oiled side up. Press lightly to seal. Bake, turning over once (with a wide spatula), until lightly browned and crispy, about 5 minutes per side. Transfer to a cutting board cut each quesadilla into 6 triangles. Serve with black-bean salsa and sour cream.
1 lb. 16/20 shrimp, peeled and de-veined
2 lbs. skinless chicken thighs*
2 lbs. skirt steak
Big Green Egg Ancho Chile & Coffee Seasoning
2 lbs. russet potatoes, peeled and cubed
6 tbsp salted butter
1 tbsp diced garlic
4 poblano peppers, seeded and de-veined
12 tortillas (if you can find uncooked tortillas opt for those)
1 cup cheddar cheese, shredded
Salt and pepper to taste
Set the grill up for direct cooking at 375°F/191°C.
Place the potatoes in a Dutch oven and cover with salted water. Place on the cooking grid and bring to a boil cook until the potatoes are fork tender, about 30 minutes.
Liberally sprinkle Ancho Chile & Coffee Seasoning on all sides of the chicken. While the potatoes are cooking, add the chicken thighs and cook for 10 minutes per side, or until a 165°F internal temperature is reached. Set aside and allow to cool, then shred. Strain and mash the potatoes in a bowl with the garlic and butter until they are smooth add salt and pepper to taste.
Raise the EGG temperature to 550°F. Place the whole poblanos on the grate and roast them until the outside is blistered and charred, place them into a ziplock bag and let them rest for about 5 minutes. When cooled, using a paring knife, butterfly the peppers, remove the seeds and veins and scrape the char off of the skin.
Liberally sprinkle Ancho Chile & Coffee Seasoning on the shrimp and the steak. Preheat a Big Green Egg Cast Iron Skillet. Add 1 tbsp olive oil to the skillet. Place the skirt steak on the grid and add the shrimp to the skillet and cook both for 2 minutes turn and cook an additional 2 minutes. Remove the shrimp and steak from the EGG.
Place the tortillas on the grill until they are puffed and golden brown, but be careful not to overcook them, they should still be soft. Lay out 4 tortillas and place a pepper on each, followed by a layer of the mashed potatoes. Add a second tortilla over the potatoes and then put down slices of the steak, chicken and shrimp. Add cheese, then finish the stack with a final tortilla. Cut into wedges and serve.