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Steak Quesadillas
By Christian Reynoso · cooking.nytimes.com
2 servings
25 min
Crispy cheese-melted tortillas topped with seared skirt steak, mashed avocado, and fresh onion-cilantro salsa.
| prepHeat a medium skillet over high heat | |||
| ½ medium white onion (4 to 5 oz), finely diced | Mix onion & cilantro, season with salt | Slice steak, top tortillas with steak, avocado, onion-cilantro, fold & serve with salsa | |
| 10 g roughly chopped cilantro | |||
| 1 large avocado (about 10 oz) | Mash avocado, season with salt & lime juice | ||
| 1 lime, cut in half | |||
| 225 g skirt steak | Season steak with salt & pepper | ||
| Salt and pepper | |||
| 2 teaspoons canola or vegetable oil | Heat oil, sear steak 4 min high heat, flip & cook 2–4 min low heat until medium-rare | ||
| 4 (6- to 8-inch) flour tortillas, preferably thin and freshly made | Wipe skillet, heat medium-high | Melt cheese on tortillas 30–60 sec per tortilla, transfer to plate | |
| 4 (1-ounce) slices mozzarella or Monterey Jack cheese | |||
| Fresh salsa, such as pico de gallo or tomatillo salsa, for serving | |||
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