Skirt steak quesadillas
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Ingredients
  • 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
Instructions
  1. 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.
  2. Preheat the grill to medium high.
  3. 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.
  4. 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).
  5. Remove the steak and let rest, tented with foil, for 10 minutes. Cut the steak into thin strips against the grain.
  6. Cut the reserved green pepper and onion into thin strips.
  7. Heat a large frying pan on medium high on the stove. Assemble the quesadillas with the vegetables, steak and cheese on one half of each tortilla. Fold and brush one side with oil. Fry the oiled side until the tortilla begins to brown. Brush the other side with oil and flip to brown the other side.
Recipe by the south in my mouth at http://www.thesouthinmymouth.com/2014/02/01/game-day-recipes/