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Grilled Skirt Steak

QUESADILLAS

TOTAL TIME: :45

PREP TIME: :10

LEVEL: EASY

SERVINGS: 4

Ingredients
  • 2 lbs.  44 Farms Skirt Steak
  • 1/4 c Cilantro (finely chopped)
  • 1/4 c Oregano (finely chopped)
  • 2 Tbs Cumin (ground)
  • 2 tsp Ancho Chili Powder
  • 2 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 Tbs 44 Farms Salt and Pepper Blend
  • 1/4 c Canola Oil
  • 2 Tbs Lime Juice
  • 2 c Onions (thinly sliced)
  • 1 Anaheim Peppers (thinly sliced)
  • 1/4 c Canola Oil
  • 1 Tbs Kosher Salt
  • 8 10-inch Flour Tortillas
  • 1/2 c Scallions, green part (thinly sliced)
  • 2 c Oaxaca Cheese (shredded)
  • 1 c Colby Jack Cheese (shredded)

Skirt Steak Quesadillas

  • 1
    Fire up the grill.
  • 2
    Mix together in a large bowl or zip lock bag cilantro, oregano, cumin, ancho chili powder, onion powder, garlic powder, salt and pepper blend, oil and lime juice.
  • 3
    Add skirt steak to spice mixture and mix thoroughly so the beef is coated evenly with spices. Set aside, and let marinate for 30 minutes.
  • 4
    While beef is marinating, heat a cast iron pan over medium heat. Add 2 Tbs of canola oil and add in onions and Anaheim peppers.
  • 5
    Saute until onions and peppers are soft and slightly browned on the edges, and season with 1/2 tsp of kosher salt. Set aside.
  • 6
    When the grill is hot, place skirt steak on and grill on both sides for 3-4 minutes.
  • 7
    Remove from grill, and let rest for 5-10 minutes before slicing.
  • 8
    After steak has rested, you will need to cut it in two or three pieces, depending on the length. Then, cut against the grain in 1/2 inch slices.
  • 9
    Add skirt steak to onion and peppers.
  • 10
    Add in shredded cheese and scallions, and mix thoroughly.
  • 11
    Place one flour tortilla on a hot cast iron pan and top with a quarter of the mixture and a second tortilla. Flip and crisp the other tortilla to finish. Repeat three more times with other tortillas.
  • 12
    Cut and serve.

CHEFS TIP: If you do not have a grill, you can sear the skirt steak in a cast iron pan over medium high heat for 3 minutes on each side. If you can’t find Oaxaca cheese in your grocery store, a Mexican cheese blend will work great too. Serve quesadillas with an avocado, corn and tomato salad.

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