Steak Quesadilla

Ingredients

• 4 red capsicum, cored and finely sliced into strips
• 2 white onion, peeled and finely sliced
• 4 fresh jalapeño, sliced lengthwise, seeds removed if desired, finely sliced crosswise
• 8 clove garlic, peeled and finely sliced
• 1200g (42 oz) g skirt steak, sliced into thin strips against the grain
• 8 tbsp neutral flavoured oil
• 800g (28 oz) g cheese, shredded or grated
• 24 medium sized wheat flour tortillas
• hot sauce
• 4 lime, cut into wedges

Spice Blend

• 4 tsp smoked paprika
• 4 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp dried oregano

Steps

1. Prep Ingredients

   Remove the core and finely slice the capsicum into strips. Peel and finely slice the onion and garlic. If using jalapeño, slice lengthwise, remove seeds if desired, and finely slice crosswise. Shred or grate the cheese. Slice the skirt steak into thin strips against the grain. In a small bowl, mix together the smoked paprika, ground cumin, ground coriander, and dried oregano.

2. Sear Vegetables

   Preheat a heavy-based frying pan or flat grill on high heat. Add 1 tbsp of neutral oil, then add the sliced capsicum and onion. Sweat for 30 seconds before adding the jalapeño (if using) and garlic, then season with half of the spice blend. Once the vegetables are soft, remove from the grill and set aside.

3. Sear Beef

   Lightly clean the grill with a scraper and paper towel. Allow the pan or flat top to come back up to temperature, add another 1 tbsp of oil and the skirt steak, searing for 30 seconds with a pinch of salt. Toss the meat to sear on the other side with the remaining spice mix. Mix the cooked vegetables and beef together on the grill until the beef has cooked through, about 1 to 2 minutes. Remove and set aside.

4. Assemble and Toast Quesadillas

   Scrape the pan clean and warm the tortillas on both sides on the hot grill over medium-low heat. Add cheese to one half of each tortilla, top with the beef and vegetable mix, and fold over. Grill for about one minute on each side until golden brown, crispy, and the cheese has completely melted.

5. Serve

   Remove quesadillas from the grill and serve immediately with hot sauce and lime wedges.

Notes

• Spices in the written recipe list 1 tsp smoked paprika, 1 tsp cumin, ½ tsp coriander, and ½ tsp oregano; the video demonstration verbally describes adding 1 tsp oregano, 1 tsp cumin, 1 tsp coriander, salt, and pepper into the spice blend.
• Spice quantities differ between the video audio (1 tsp oregano, 1 tsp cumin, 1 tsp coriander, salt, black pepper) and the description ingredients list (1 tsp smoked paprika, 1 tsp cumin, ½ tsp coriander, ½ tsp oregano).