Get ready to transform your ordinary dinner into an extraordinary culinary adventure with these mouthwatering Steak Quesadillas! Imagine tender, spicy flank steak nestled between crispy tortillas, melted cheese oozing from every bite, and a creamy cilantro sauce that will transport you straight to the heart of Mexico. This isn't just a recipe; it's a flavor journey that will elevate your home cooking from mundane to magnificent in just 30 minutes!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 pound flank steak
- 2 tablespoons ancho chile paste
- 4 large flour tortillas
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Begin by preparing the flank steak. Trim any excess fat and cut it into thin strips against the grain. This will help ensure that the steak is tender after cooking.
- In a medium bowl, combine the flank steak strips with the ancho chile paste. Make sure the steak is evenly coated. Season with salt and pepper to taste. Allow the steak to marinate for about 10 minutes while you prepare the other ingredients.
- While the steak is marinating, prepare the sour cream cilantro sauce. In a small bowl, mix together the sour cream and chopped cilantro. Stir until well combined. Add a pinch of salt to taste. Set this aside in the refrigerator to keep it cool.
- Heat a large skillet over medium-high heat. Once hot, add the marinated flank steak to the skillet. Cook for about 3-4 minutes, stirring occasionally, until the steak is browned and cooked to your desired level of doneness. Remove the steak from the skillet and let it rest for a few minutes.
- In the same skillet, reduce the heat to medium and place one flour tortilla in the pan. Sprinkle half of the shredded cheese evenly over the tortilla.
- Distribute half of the cooked flank steak over the cheese. Top with another tortilla, pressing down gently to help it adhere.
- Cook the quesadilla for about 3-4 minutes, or until the bottom tortilla is golden brown and the cheese has melted. Carefully flip the quesadilla using a spatula, and cook the other side for an additional 3-4 minutes until golden and crispy.
- Once cooked, remove the quesadilla from the skillet and let it cool for a minute before slicing it into wedges. Repeat the process with the remaining tortillas, cheese, and steak to make a second quesadilla.
- Serve the steak quesadillas warm, accompanied by the sour cream cilantro sauce for dipping. Enjoy your delicious Mexican-inspired meal!
Tips
- Meat Cutting Mastery: Always slice your flank steak against the grain to ensure maximum tenderness. Thin, uniform strips will cook quickly and evenly.
- Marinating Magic: Don't rush the marinating process. Even 10 minutes with the ancho chile paste allows the meat to absorb deep, rich flavors.
- Cheese Selection: While the recipe suggests cheddar or Monterey Jack, feel free to experiment with a blend for more complex flavor profiles.
- Skillet Temperature: Use medium-high heat to achieve that perfect golden-brown, crispy tortilla exterior without burning.
- Resting is Key: Let your cooked steak rest for a few minutes before assembling quesadillas. This helps retain the meat's juiciness.
- Sauce Preparation: Make the sour cream cilantro sauce ahead of time and chill it to let the flavors meld together.
- Serving Tip: Cut quesadillas into wedges for easier handling and a more appealing presentation.
Nutrition Facts
Calories: 668kcal
Carbohydrates: g
Protein: g
Fat: 40g
Saturated Fat: g
Cholesterol: 105mg
