Steak Quesadilla

On May 24, 2023, in Latest News, by The Somerville Times

*

This recipe does require a little more time to make, but it’s worth it in the end, especially since a majority of these items can be prepared in advance. Bursting with flavor from a bit of heat, a touch of sweetness and a tad of sourness or referred to as agrodolce in Italian, will surely have your taste buds craving more.

Flank Steak 1-1 1/4 lbs

Chimichurri Sauce

Fresh Cilantro (1 Cup Chopped)
Fresh Parsley (Flat Leaf 1 Cup Chopped)
Red Wine Vinegar (2-3 Tablespoons)
Extra Virgin Olive Oil (1/2 Cup)
Garlic (1 Clove, Finely Minced)
Serano Chili (Thinly Sliced)
Green Onion (Thinly Sliced)
1 Lime (Zested & Juiced)
Salt & Pepper to taste

Guacamole Recipe * see link below.

8 Corn Tortillas (Taco Size)
Sweet Potato, Roasted (Peeled, Cubed into 1” pieces)
Orange (Peeled & Sectioned)

https://www.thespruce.com/how-to-section-citrus-fruits-2216975

Sour Cream 1/2 Cup
Sriracha (1 Teaspoon)

Starting with the chimichurri sauce, place the chopped herbs, garlic, chili, green onion, and lime zest in a small bowl and blend well. Add the vinegar, lime juice and 1/2 of the olive oil and blend. Taste, if it’s too acidic, add a little more olive oil until it meets your satisfaction. It may not take the whole amount of olive oil. Add a pinch of salt and pepper. Cover and refrigerate for at least an hour or two, or make a day ahead.

Prepare the guacamole. Please see link to previously posted recipe. http://www.thesomervilletimes.com/archives/75451

Prepare the orange. See above link on how to section/supreme an orange.

Set oven at 375°. Coat the sweet potato with a teaspoon of olive oil and a pinch of salt & pepper. Place on a lined baking sheet and bake until fork tender, about 10-12 minutes. This can also be done a day in advance.

Blend the sour cream and Sriracha in a small bowl and put aside.

Once you’re ready to cook the steak, season with salt & pepper. Using a grill pan or your regular grill, make sure you oil the surface and grill for 8-10 minutes per side (rare to medium rare). Once done, let it rest on a cutting board for about 15 minutes. In the meantime, char the corn tortillas on either the grill or grill pan. Just enough to get a little color onto both sides. Once done, thinly slice the steak against the grain on the bias. This will be a very tender piece of meat. You’re now ready to assemble the quesadillas. On a plate, place the tortilla in the middle, add about 4 slices of meat on top of the tortilla, add 2 teaspoons of the chimichurri sauce over the meat, add some sweet potato pieces, place the second tortilla over the top, add a scoop of guacamole on top and garnish with 2 pieces of orange and spoon some of the sour cream Sriracha sauce over the top. Garnish with sweet potato pieces and cilantro.

 

Visit Dorothy’s website at http://ddimarzo2002.wix.

 

Comments are closed.