Grilled Skirt Steak Quesadillas
King Daddy loves his steak, but we are living on a hamburger budget right now while Young Master is in college. Someone asked me the other day where we went on vacation this summer. HAHAHAHAHA. Sorry. What is this thing called vacation, with $322 a night rooms and $2,000 airfare? And, by the way, this alternate notion of a “staycation” is just bull pucky. It’s the idea that you have a vacation while staying home. I call foul. As long as the cat is puking, the plumbing is stopped up and weeds are taking over the yard, there is no such thing as a “staycation.”
But I digress. Skirt steak is the ugly sister to a ribeye. In the package, it almost looks inedible. But there is a world of flavor locked in that ugly exterior. I prefer skirt steak for quesadillas. It’s the only cut of beef you can grill past medium rare that still tastes good because there are layers of fat throughout. The one thing I will stress is this: Cut it against the grain. The skirt steak is a long rectangular piece of meat and you will be tempted to slice it into small strips from the shortest side. Do not do this. Cut it in three separate pieces with the gran and then slice it again against the grain. You will be so sad if you don’t follow this advice.
You know what? We’re fine with no vacations or “staycations” right now. The boy has promised us that we’ll have our own floor in the San Francisco mansion he plans to purchase and that I’ll have my own wine box bar. Actually, that does sound like a “staycation.” I take it back.
- Skirt Steak Quesadillas
- ⅓ cup vegetable oil
- 2 tablespoons sherry vinegar
- 2 tablespoons Worcestershire sauce
- 1 garlic clove, peeled and sliced
- A few dashes of hot sauce
- 1 1-pound skirt steak
- 2 green peppers, seeded and cut into large chunks
- 1 large onion, peeled and cut into chunks
- 4 6-inch flour tortillas
- 1 cup shredded Cheddar cheese
- Combine the vegetable oil, vinegar, Worcestershire sauce, garlic and hot sauce in a small bowl. Put the skirt steak in a large plastic bag, add the marinade and refrigerate for 2-3 hours.
- Preheat the grill to medium high.
- Sprinkle the green pepper and onion with a little olive oil, Worcestershire sauce, salt and pepper. Grill the vegetables until they are nicely charred and crisp/tender. Reserve.
- Remove the steak from the marinade and pat dry. Salt and pepper the steak and grill it for 5-6 minutes with the grill lid up. Flip and continue grilling until the internal temperature of the steak is 140 degrees (if you press on the steak it will feel like a half-deflated tennis ball).
- Remove the steak and let rest, tented with foil, for 10 minutes. Cut the steak into thin strips against the grain.
- Cut the reserved green pepper and onion into thin strips.
- Brush one side of each tortilla with a little oil and grill the oiled side for 1-2 minutes until char marks form. Add the shredded cheese to the un-grilled side of the tortilla. Top with steak, peppers and onions and fold to make a quesadilla.