Name: Houligan's Port Oranges Steak Quesadilla Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 lb flank steak or skirt steak; 2 tbsp olive oil; 1 tbsp lime juice; 1 tbsp soy sauce; 2 tsp garlic, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp salt; 1 tsp black pepper; 1 cup yellow onion, thinly sliced; 1 cup cremini or button mushrooms, sliced; 1 tbsp unsalted butter; 1 tsp olive oil (for veggies); 0.5 tsp salt (for veggies); 0.25 tsp black pepper (for veggies); 1 cup Monterey Jack cheese, shredded; 1 cup sharp cheddar cheese, shredded; 4 each large flour tortillas; 1 tbsp butter or oil for griddle; 2 tbsp optional: chopped cilantro; 0 to taste optional: sour cream or salsa for serving

Method

Steak & Marinade

1
Marinate steak
Pat the steak dry. In a shallow dish or zip-top bag combine 2 tbsp olive oil, lime juice, soy sauce, minced garlic, cumin, smoked paprika, 1 tsp salt and 1 tsp black pepper. Add the steak and turn to coat. Marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours. Remove from fridge 20 minutes before cooking to come toward room temperature.
2
Grill or pan-sear steak
Heat a grill or a heavy skillet (cast iron preferred) over medium-high heat until very hot. Wipe excess marinade off the steak and brush lightly with oil. Cook the steak 3–5 minutes per side for medium-rare (time varies with thickness) or until desired doneness. Use an instant-read thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Transfer to a cutting board and tent loosely with foil. Rest 5–10 minutes before slicing thinly across the grain into bite-size strips.

Vegetables & Cheese

3
Sauté onions and mushrooms
While the steak rests, heat 1 tsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add the sliced onion and cook 4–5 minutes until soft and beginning to caramelize. Add the sliced mushrooms, 1/2 tsp salt and 1/4 tsp black pepper. Cook another 4–5 minutes until mushrooms have browned and onions are golden. Taste and adjust seasoning. Remove vegetables to a bowl.
4
Prepare cheeses
Shred the Monterey Jack and sharp cheddar and toss together in a bowl so they are ready for assembly.

Assembly & Cooking

5
Assemble quesadillas
Preheat a large nonstick skillet or griddle over medium-low to medium heat. Lightly butter or oil the pan. Lay one tortilla flat and sprinkle about 1/4 cup Monterey Jack and 1/4 cup cheddar over half the tortilla. Add a layer of sliced steak (about 3–4 oz), then a spoonful of the sautéed onions and mushrooms, and an additional 1–4 tsp of cheese if desired. Sprinkle optional chopped cilantro. Fold the tortilla over to form a half-moon. Repeat for remaining tortillas.
6
Cook until golden and cheese melts
Place the folded quesadilla in the preheated skillet. Cook 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and the cheese is melted. If the exterior browns too quickly before the cheese melts, lower the heat to medium-low and cover the pan for 1–2 minutes to trap heat. Transfer cooked quesadilla to a cutting board and let rest 1 minute, then slice into 3 wedges. Repeat with remaining quesadillas, adding more butter or oil to the pan as needed.
7
Serve
Serve hot with sour cream, salsa, or guacamole on the side and extra cilantro if desired.

Steak Quesadilla Recipe

Ingredients

Steak & Marinade

Vegetables & Cheese

Assembly & Cooking

Method

Steak & Marinade

Marinate steak

Grill or pan-sear steak

Vegetables & Cheese

Sauté onions and mushrooms

Prepare cheeses

Assembly & Cooking

Assemble quesadillas

Cook until golden and cheese melts

Serve

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