Seared Flank Steak Quesadillas, with melty blue and cheddar cheese, and spicy red and green onions. A perfect weeknight family dinner, and a game day treat you can make ahead for a crowd. Even if the Pats aren’t playing this weekend…
When I first got married, I really wasn’t much of a cook. This was one of the first things I came up with when I started figuring things out. It was inspired by our love of getting a good steak with blue cheese melted on top, but making it more economical and weeknight friendly. It remains one of our favorite dinners, and now our kids love it too. It’s easy, fast, and definitely much cheaper than a night out at a steak house – especially for 6.
The only trick I have to share for making a good quesadilla is to make sure to layer cheese on either side right against the tortilla, and cover the top with something (either a pan lid or tinfoil) while you cook it, so ensure the cheese will melt properly.
Seared Flank Steak and Blue Cheese Quesadilla's
Ingredients
- 1.5 lbs flank steak
- Avocado oil, Salt & Pepper for the steak can also use canola oil
- 8 oz freshly grated sharp cheddar cheese
- 8 oz crumbled blue cheese
- 1 small red onion, halved, then sliced very thin
- 2 bunches scallions, chopped
- 12 flour tortilla's I like Trader Joe's Homestyle
- sliced avocado, sour cream and cilantro for serving
Instructions
- Heat a Cast Iron skillet over medium/high to high heat. Rub the flank steak with a generous coating of kosher salt and cracked black pepper. Set aside until skillet is ready.
- When the skillet is very hot, pour 1-2 Tbsp Avocado or Canola Oil (something with a high cook point), and add the steak, cooking until well seared and the skin releases from the pan - flip, and continue to cook to your desired level of doneness. I suggest not over-cooking, as the steak will continue to heat in the quesadilla's. I do about 4-5 minutes a side for medium rare. Let the steak rest, then slice thinly against the grain for use in the quesadilla's.
- Wipe out the skillet, and reheat over medium-low heat while you prepare the quesadilla ingredients. When ready, place another tablespoon or two of the oil, lay down a tortilla, top with cheddar cheese, sliced steak, red onion, chopped scallions, and finish with the crumbled blue cheese and the top tortilla. I use a lid from a small saucepan to top the quesadilla while it cooks, to help melt the cheese inside. You can also use a piece of tinfoil for this. When the cheese is melting and the tortilla is golden brown, flip and continue heating on the other side. The total process only takes about 5-7 minutes. Repeat with the remaining ingredients, using another tablespoon of oil for each quesadilla. Let the quesadilla's rest for a few minutes before cutting into triangles. Serve with sliced avocado sour cream, and chopped cilantro.
Notes
2 Comments
An all time favorite for all the Wales !! And it goes back a lot of years !!
We give this 5 stars !!
❤️😊❤️
Great weeknight recipe. I added sautéed Kale to sneak in an extra veg.