Skirt Steak Quesadilla Recipe

Prepare the marinade

In a shallow dish or bowl combine 2 tbs olive oil, 2 tbs fresh lime juice, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Whisk until combined.

Marinate the steak

Place 1 lb skirt steak in the dish and rub marinade all over, coating both sides. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, let rest at room temperature for 15 minutes after marinating.

Cook the steak

Remove steak from refrigerator 15 minutes before cooking to take off chill. Heat a heavy skillet or cast-iron pan over high heat until very hot (a few minutes). Add a light brush of oil to the pan. Sear the skirt steak 2–3 minutes per side for medium-rare (internal temperature ~130°F / 54°C) — adjust time for desired doneness. Remove steak to a cutting board and let rest 5–10 minutes.

Slice the steak

Using a sharp knife, slice the steak thinly against the grain into bite-size strips. Set aside.

Prep vegetables and cheese

Thinly slice 1/2 red onion and 1/2 red bell pepper into strips. If using jalapeño, seed and mince 1/2 pepper. Shred 1.5 cups Monterey Jack and 1 cup cheddar if not pre-shredded. Chop 1/4 cup fresh cilantro.

Assemble each quesadilla

Lay out a tortilla and sprinkle about 1/4 cup Monterey Jack and 2 tbsp cheddar over half of the tortilla. Add a quarter of the sliced steak, some sliced onion and bell pepper, a few pieces of minced jalapeño if using, and a sprinkle of cilantro. Top with another 1/4 cup Monterey Jack (to help the top tortilla stick). Fold the tortilla in half to create a half-moon. Repeat to make 3 more quesadillas (total 4).

Cook the quesadillas

Heat a large nonstick skillet or griddle over medium heat. Melt about 1/2 tbs butter in the pan. Place a folded quesadilla in the skillet and cook 2–3 minutes until the bottom is golden brown and cheese starts to melt. Carefully flip with a spatula and add another 1/2 tbs butter around the edge. Cook the second side 1.5–2 minutes until golden and cheese is fully melted. Transfer to a cutting board. Repeat with remaining quesadillas, adding more butter as needed.

Rest & slice

Let cooked quesadillas rest 1 minute, then slice each into 3 wedges with a sharp knife or pizza cutter so the filling doesn't spill out.

Serve

Serve warm with sour cream, salsa or pico de gallo, chopped cilantro, and lime wedges for squeezing over the quesadilla.