Fire up the grill! This Grilled Skirt Steak Quesadillas recipe is a tasty way to enjoy summer grilling season!
This post may contain paid links. For more information, please see our disclosure policy.
This Copycat Chili’s Chicken Fajitas recipe has been in our recipe book for years now. In that recipe, we use a cast iron skillet to cook the chicken, but we’ve also grilled the chicken for an extra layer of flavor. The key to that recipe? The marinade. (And the “sauce” that goes onto the sautéed veggies…don’t omit that!) This marinade gets made the day before, and the meat marinates overnight. And that was the problem with the steak.
In fact, in that post, I noted that we used to make ½-chicken and ½-steak quesadillas, but we preferred the chicken over the steak. The steak always seemed to come out tough. And that’s where I learned one of the basic rules of marinating – there is such a thing as marinating meat too long. Chicken is great in an overnight marinade. Flank steak? Not so much.
Flank steak is a lean cut of steak, and it’s not terribly expensive (although the price has been rising in recent years due to it’s popularity). However, there are a couple of tricks with flank steak.
First, marinade. Flank steak really needs a marinade. It can be a tough piece cut of meat, but the acid in the marinade (in this case, the lime juice) helps tenderize the steak. However, that marinade only goes so far – if you marinate flank steak for more than 2 hours, then it can actually have the reverse affect and cause the steak to be tough. (The science behind this is the acid breaks down the proteins in the meat, but if those proteins break down too much, then they release too much water – causing the steak to be tough.)
The second critical tip for flank steak is to slice it against the grain. This simple trick can literally make the difference between a chewy steak and a succulent, tender steak. I’m sure I broke this rule back in the day when I was first learning my way around the kitchen! I also broke the marinade rule as we would marinate both the chicken and steak overnight. The chicken always turned out juicy and flavorful. The steak? Well, not so much. And now I know why!
Grilled Skirt Steak Quesadillas
I saw a beautiful flank steak at the store the other day, and it took about 2.3 seconds before it landed in my cart. I wasn’t sure what I was going to do with it – but it just looked too good to pass up! Back home, I decided to try my hand at grilling that flank steak for quesadillas. However, this time the steak only marinated for an hour. The result? A juicy, delicious steak – so good that I had to keep myself from eating all of it before it went back into these Grilled Skirt Steak Quesadillas.
Quesadillas are a staple in our house. Like tacos, ‘dillas are a great way to use up leftover bits of meat and other ingredients. And if we have a random night where the fridge is a bit bare? A good cheese quesadilla is always an option! (We always keep our fridge stocked with various Cabot cheeses – my favorite combination for cheese quesadillas is Monterey Jack or Pepperjack and sharp cheddar. Yum!)
These Grilled Skirt Steak Quesadillas turned out great! As I noted, the steak was juicy and flavorful, and then grilling the quesadillas added an extra layer of flavor in there. I highly recommend putting these on the menu sometime soon. They’re a tasty way to enjoy the grilled flavors of summer! Happy grilling!
Did you make these Grilled Skirt Steak Quesadillas at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Grilled Skirt Steak Quesadillas
For the Marinade
For the Marinade
- Using a food processor or blender, add all of the marinade ingredients; pulse until smooth.
For the Skirt Steak Quesadillas
- Place skirt steak in a large re-sealable bag. Add marinade, turning several times to coat. Refrigerate for 1 hour.
- Preheat grill to medium-high heat.
- Remove skirt steak from bag; discard any leftover marinade.
- Brush olive oil on both sides of the sliced onions.
- Place steak and onions on grill. Grill for 3-5 minutes per side, or until steak is done to taste.
- Reduce grill temperature to medium heat.
- Transfer skirt steak and onions to a large cutting board and let it rest for 5 minutes. Slice skirt steak against the grain into strips. Slice onions into strips.
- Lay tortillas out and split shredded cheese, sliced onions and steak evenly between tortillas. Fold each tortilla in half.
- Grill quesadillas for 2-3 minutes per side, or until cheese has fully melted. Cut quesadillas into wedges and serve with salsa and sour cream.
Looking for more fun quesadilla recipes? Check out these other favorites, too: