Flat Iron Steak Quesadilla
By Jeff Bland, Center of the Plate Specialists, US Foodservice Roanoke Division.
Juice of 1 lime 1 Clove of garlic, minced
A? Cup Chopped Cilantro
A? Cup Olive Oil
A? Teaspoon each of salt and pepper
4 Flat Iron Steaks, 8 ounces each
Mix together all of these ingredients and marinate the flat iron steaks for 30 minutes to 1 hour. Grill or broil the steaks until a medium rare temperature has been reached, about 3 minutes on each side. Let steaks rest for 10 minutes then slice thinly.
A? Red Pepper, sliced
A? Green Pepper Sliced
A? Medium yellow onion, sliced
Olive oil as needed for sautA?ing vegetables. Salt and Pepper to taste.
SautA? the vegetables in olive oil and season with salt and pepper. Do not over-cook the vegetables.
4 Flour tortilla shells 8 or 10 inches
1 Cup shredded Jack or cheddar cheese
A? Cup Queso Fresco, crumpled
Sour Cream and sliced green onion for garnish.
Place one tortilla into a medium hot skillet or medium hot flat top griddle. Spread over a layer of Jack cheese then begin to layer sliced steak, sautA?ed vegetables, and Queso Fresco. Place another tortilla over top and then flip. Try not to brown the tortilla too much but let all of the ingredients warm and the Jack cheese melt. Turn onto a cutting board and slice into wedges. Serve with a dollop of sour cream and slices green onions. You can also serve with salsa and/or guacamole if you like.