Ingredients
Skirt Steak Marinade
- 1.5 lbs Skirt steak, trimmed of excess fat
- 1/3 cup Olive oil, plus more for cooking steak
- 2 tbsp Soy Sauce
- 1 Juice of lime
- 1 Juice of orange
- 2 tbsp Brown sugar
- 2 tsp Ground cumin
- 1 tsp Ground chipotle pepper
- 1/4 tsp Ground black pepper
- 3 cloves Garlic, minced
- 1/4 cup Cilantro, roughly chopped
- 1 Jalapeno, seeded and finely minced
For Quesadilla
- 2 Yellow onions, sliced thin
- 2 Jalapeños, seeded and sliced into thin strips
- 2 tbsp Olive oil
- 1/4 tsp Salt
- 1/4 tsp Ground black pepper
- 4 Flour tortillas, large, burrito size
- 3 cups Monterey Jack cheese, shredded
- 1 cup Pico de gallo, store bought or homemade
- Unsalted butter, to cook the quesadilla
For Serving
- Guacamole
- Salsa
- Cilantro
- Lime wedges
- Sour cream
Instructions
- Prepare the Marinade: In a large bowl or Ziplock bag, combine olive oil, soy sauce, lime juice, orange juice, brown sugar, ground cumin, ground chipotle pepper, ground black pepper, minced garlic, chopped cilantro, and minced jalapeño. Mix well to create the marinade.
- Marinate the Skirt Steak: Place the skirt steak into the marinade, ensuring it is fully immersed. Refrigerate for at least 1 hour and up to 8 hours to allow the flavors to penetrate the meat.
- Cook the Skirt Steak: Remove the steak from the marinade and pat it dry with paper towels to ensure proper searing. Heat a grill pan or cast iron skillet over medium-high heat and drizzle lightly with olive oil. Cook the steak for 3-4 minutes per side for medium rare to medium doneness. Transfer to a cutting board and let it rest for 5 minutes to retain juices.
- Caramelize Onions and Jalapeños: In a large skillet over medium-high heat, add olive oil. Add sliced onions and jalapeños, seasoning with salt and black pepper. Cook for 4-5 minutes, stirring occasionally, until the onions are golden and caramelized and the jalapeños are tender.
- Slice the Steak: Using a sharp knife, slice the rested skirt steak thinly against the grain for maximum tenderness.
- Assemble the Quesadilla: In another large skillet, melt a knob of unsalted butter over medium heat. Place one large flour tortilla in the pan. Spread a layer of shredded Monterey Jack cheese on half of the tortilla, then add sliced steak, caramelized onions, jalapeños, a second layer of cheese, and a few spoonfuls of pico de gallo.
- Cook the Quesadilla: Cook the tortilla for about 2-3 minutes until the cheese begins to melt. Fold the tortilla in half and carefully flip it, cooking another 2-3 minutes until the cheese is fully melted and the tortilla turns golden brown and crispy.
- Repeat and Serve: Remove the quesadilla from the pan and repeat the process with the remaining ingredients. Cut each quesadilla into wedges, then top with guacamole, sour cream, extra pico de gallo, cilantro, and lime wedges before serving.
Notes
- For best results, marinate the skirt steak overnight to intensify flavors.
- Use a sharp knife to slice the steak thinly against the grain for maximum tenderness.
- You can substitute Monterey Jack cheese with a blend of cheddar and mozzarella for different flavor profiles.
- Adjust jalapeño quantity to control the spiciness of the dish.
- Serve with additional salsa or hot sauce for extra heat.
- If a grill pan or cast iron pan is not available, use a heavy-bottomed frying pan or electric griddle.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
