Grilled Skirt Steak Quesadillas
Fire up the grill! This Grilled Skirt Steak Quesadillas recipe is a tasty way to enjoy summer grilling season!
Servings: 4 servings
Calories: 632kcal
Ingredients
For the Marinade
- ¼ cup olive oil
- 1 Tbsp lime juice
- 2 tsp minced garlic
- ½ cup fresh cilantro
- ¼ cup chopped white onion
- 1 jalapeno stemmed (see note)
- 1 tsp kosher salt
- ½ tsp black pepper
For the Skirt Steak Quesadillas
- 1-1½ lbs skirt steak
- 1 Tbsp olive oil
- 1 large red onion cut into ½” slices
- 4 burrito-sized flour tortillas
- 2 cups shredded Monterey Jack cheese
- salsa for dipping
- sour cream for dipping
Instructions
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.
Notes
For a spicier marinade, leave the seeds and ribs in the jalapeno. If you’re more sensitive to spicy foods, then just remove the seeds and ribs.
Nutrition
Calories: 632kcal | Carbohydrates: 20g | Protein: 54g | Fat: 49g | Saturated Fat: 18g | Cholesterol: 157mg | Sodium: 1206mg | Potassium: 654mg | Fiber: 1g | Sugar: 3g | Vitamin A: 621IU | Vitamin C: 9mg | Calcium: 472mg | Iron: 5mg