Ingredients
- 1 pound flank steak
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- 4 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- Fresh cilantro, for garnish
- Sour cream, for serving
Equipment Needed
- Skillet or grill pan
- Cutting board
- Chef’s knife
- Large spatula
- Mixing bowl
- Grater (if you need to shred your cheese)
- Serving platter
Step-by-Step Instructions
To start, I marinate my flank steak to pack in flavor. I mix olive oil, garlic powder, chili powder, cumin, and a generous amount of salt and pepper in a bowl, tossing the steak in that glorious mixture to evenly coat it. Letting it sit for at least 30 minutes helps those spices work their magic, but I recommend doing this for a couple of hours if you have the time. The longer, the better! The scent of spices wafting through my kitchen gets me excited for what’s to come.
Once my steak has marinated, I heat up my skillet over medium-high heat, waiting for it to get nice and hot. I then place the steak on the skillet and listen to that satisfying sizzle. Cooking it for about 4-5 minutes per side creates a perfectly medium-rare steak, but feel free to adjust cooking times based on your preference. Be careful not to overcrowd the pan. I’ve made the mistake before of throwing everything in at once and ended up steaming my steak instead of searing it!
After cooking the steak, I take it off the heat and allow it to rest for a few minutes. This step is so crucial; patience pays off here! Resting lets the juices redistribute, creating a juicy steak rather than a dry one. While it rests, I shred my cheeses so I’m ready to assemble my quesadillas. I like using a combination of Monterey Jack and cheddar because it adds a nice depth of flavor and makes everything ooey-gooey.
Now, it’s time to assemble! I take a tortilla and sprinkle a little cheese on one half, followed by thinly sliced steak pieces, and more cheese on top. Then, I fold the tortilla over and place it on the skillet. I cook each side for about 3-4 minutes, pressing gently with my spatula. That beautiful cheese-crust forms on the outside, making the quesadilla unbelievably delicious. The aroma is incredible, and I can barely contain my excitement.