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Tender, beefy grilled skirt steak combined with a boatload of cheese. How can you say no?
Ok, well add a spicy dry rub marinade to the meat, cook perfectly medium rare then cover with cheese in a crispy tortilla. How does that sound.
This is a simple, quick meal that will have you going back for seconds.
Ingredients:
- 2 tbs chili powder
- 2 tsp kosher salt
- 1 tsp ground cumin
- 1/2 tsp chipotle powder
- 1/2 tsp cayenne pepper
- zest from 1 lime
- 1.5 lbs skirt steak
- 12, 6-inch corn tortillas
- vegetable oil or spray
- 2 cups pepper jack cheese, shredded
- Serve with guac, sour cream or salsa on top
Directions:
- For the skirt steak, combine the chili powder, salt, cumin, chipotle powder, cayenne and lime zest in a small bowl.
- Rub the spice mixture over entire skirt steak and let marinate in a zip-top bag at least 20 to 25 minutes.
- Start the grill.
- Grill the skirt steak for 3-4 minutes per side. Let rest for 10 minutes before cutting into bite sized pieces. Make sure to cut across the grain.
- For the quesadillas, spray or brush a little oil on 1 side of the tortilla. Flip over, the fill 1/2 the tortilla with cheese and grilled skirt steak. Fold the top over the cook on a grill pan or panini maker till golden brown and a little crispy.
- Serve with guacamole, sour cream or salsa. Enjoy!
Notes:
- Serves 4-5
- Original recipe from Traeger Grills:
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