Winter doesn’t officially arrive for about 3 more weeks, but you could’ve fooled me. It’s cold out there. Like “sweatshirt in the house” kind of cold. (Heck, even my dogs are wearing their sweatshirts today!) When winter rolls in, I begin craving comfort food. And red wine. And re-runs of Game of Thrones and Law and Order: SVU. Yup, that’s how we roll in the winter in upstate New York! (Although my wife and I did join a curling club this year to give us a reason to get out of the house on the weekends.)
What’s your favorite variety of red wine? I’ve become a huge fan of Malbec lately. Malbecs often feature bold fruity flavors like dark cherry and blackberry…which is pretty much perfect for chilly, winter nights. And re-runs of Game of Thrones and Law and Order: SVU. We all know that wine goes well with most Italian food, right? We love our Italian food around the Spiced house, and we often whip up a plate of pasta and meatballs and serve it alongside a nice glass of red wine. Delicious! But here’s the thing about Malbec—it’s a versatile wine that pairs with all sorts of different types of food. I’ve partnered with Alamos Wines to toss the traditional wine-pairing rules aside and create a unique dish that pairs well with Malbec. And with that, I introduce you to these–*drum-roll please*–Steak and Gorgonzola Quesadillas!
Steak and Gorgonzola Quesadilla
Say what? A quesadilla served with red wine? Yup, I’m crazy like that! But this isn’t just any quesadilla. It features awesome bold flavors that partner well with the deep fruity notes of Alamos Wine’s Malbec. I’m talking steak marinated in wine. And ripe Gorgonzola cheese. Oh, and caramelized onions. You can’t forget the caramelized onions! Have I gotten your attention yet? This quesadilla is the perfect comfort food for winter. It’s really not difficult to make, and it includes all sorts of awesome flavors. But promise me that you’ll serve it with a nice glass of Malbec, ok?
I was curious about Malbec wines, so I did a little reading. It turns out that Malbecs originated in France, but Argentina now produces the majority of Malbec grapes in the world. Malbec grapes are grown in the Andes Mountains at elevations of 3,000+ feet. The warm sunshine during the day combined with the cool evening temperatures create the perfect growing atmosphere. Now that the weather is getting colder, I highly recommend picking up a bottle or two of Alamos’ Malbec. I hear that it pairs really well with Steak and Gorgonzola Quesadillas!
Did you make these Steak and Gorgonzola Quesadillas at home? Leave a comment, or better yet snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Steak and Gorgonzola Quesadillas
For the Marinade
- ½ cup red wine
- ¼ cup olive oil
- 2 Tbsp soy sauce
- 1 Tbsp lemon juice
- 1 Tbsp Worcestershire sauce
- 1 tsp garlic minced
- ½ tsp salt
- ¼ tsp onion powder
- ¼ tsp black pepper
For the Quesadillas
- 16 oz. flank steak or skirt steak
- 1 tsp olive oil
- 1 yellow onion sliced
- 2 Tbsp balsamic vinegar
- 1 Tbsp canola oil
- 2 Tbsp salted butter
- 4 large flour tortillas
- 1 cup mozzarella cheese grated
- 1 cup Mexican cheese blend shredded
- ½ cup gorgonzola cheese crumbled
- ¼ cup green onions sliced (plus more for garnishing)
For the Marinade
- In a small bowl, whisk together all of the marinade ingredients until well combined.
- Place the flank steak in a shallow baking dish. Pour marinade over steaks, turning several times until well coated. Cover and refrigerate for 4-6 hours.
For the Quesadillas
- Brush bottom of a large fry or sauté pan with olive oil. Add sliced onions and balsamic vinegar. Stir until onions are well coated and place pan over medium-low heat. Let cook for 25-30 minutes on medium-low heat, stirring occasionally. (Note: If onions begin to sizzle, reduce heat to low.)
- Meanwhile, remove steak from the marinade. Discard marinade.
- Place a large frying pan or grill pan over medium-high heat. Brush pan with canola oil. Once pan is hot, add steak and cook for 2-3 minutes. Flip steak and cook for another 2-3 minutes, or until steak is cooked to your preference.
- Remove steak from pan and slice into 1-inch strips (Tip: Slice the steak against the grain.) Set steak aside.
- Once onions are very soft and fully caramelized, place ½ Tbsp of salted butter in a large fry pan or griddle. Heat over medium heat until butter has mostly melted. Place a large flour tortilla into the pan. Layer the following ingredients on one half of the tortilla: ¼ cup of mozzarella cheese, ¼ pound of sliced steak, ¼ cup of caramelized onions, ¼ cup of Mexican cheese, 2 Tbsp of crumbled gorgonzola cheese and 1 Tbsp of green onions. Fold the other half of the tortilla over onto the fillings.
- Cook over medium heat until bottom tortilla is golden (2-3 minutes). Flip and continue cooking until second side is golden.
- Transfer quesadilla to a cutting board and slice into wedges. Garnish with sliced green onions before serving.
This Steak and Gorgonzola Quesadillas post was sponsored by Alamos Wines via Kitchen PLAY.
Looking for more tasty quesadilla recipes? Check out these other favorites, too: