Flank Steak and Carmelized Onion Quesadillas

Makes 4 servings Start to Finish: 30 minutes

“This recipe is so good and seemingly complicated, but actually has very few ingredients and steps.  Flank steaks & skirt steaks are interchangeable.  I just buy which ever is cheaper.”

2 lb beef flank steak (or skirt steak if cheaper)

Salt and pepper – to taste

3 tablespoons olive oil – divided

4 cloves garlic – minced

1 onion – sliced very thin

2 tablespoons brown sugar

1 cup shredded sharp cheddar cheese

10 small flour tortillas

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Sour cream – for serving

Salsa – for serving

1)  Salt and pepper flank steak on both sides to taste.  Place steak, 2 T of olive oil, and garlic in a large ziploc bag.  Massage oil and garlic into meat for about 3 minutes.  Turn oven to high broil.  Place meat in a large baking dish.  Place oven rack on highest notch.  With oven door open, broil steak for 4 – 5 minutes on each side – depending on how well done you want it.  When done, set aside and turn oven to 350.

2)  While meat is broiling, heat 1 T of olive oil in a medium size skillet.  Keep fire on low to medium heat.  Once oil is heated, add onions and stir.  Cook and stir for about 2 minutes and add brown sugar.  Continue cooking and stirring until onions are clear and look carmelized, about 3 – 4 more minutes.  Remove from heat when done.

3)  Slice steak in thin strips across the grain.  Cut slices into bite size pieces in the other direction.

4)  Assemble quesadillas on a large baking sheet.  Brush olive oil onto 1 side of flour tortilla and lay oiled side on pan.  Distribute steak, onions, and cheddar evenly over 5 brushed tortillas.  Place remaining tortillas over filling and brush the side that is up lightly with olive oil.  Place in preheated oven and bake for 3 – 4 minutes on each side.  *Don’t forget to move your rack back to the middle.*

5)  Serve with salsa and sour cream.

*Kid tip – Make a couple without the onions for picky eaters.*

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Filed under Cooking made easy, Food Stuff, Recipes

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