Seared Flank Steak and Blue Cheese Quesadilla's
Seared Flank Steak Quesadilla with melty blue and cheddar cheese, red and green onions
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
These can be made ahead and either kept warm in a low oven, or reheated for later use. They are great as leftovers, and you could cut into small triangles for a game day appetizer.
Some kids (and adults) don't like blue cheese - feel free to use just cheddar as they will still be delicious!