Seared Skirt Steak Quesadillas

By Sprig Originals ✓ · cooked up in Sprig

Skirt steak gets a hard sear in a smoking-hot skillet, rests, then gets chopped into juicy bits and folded into flour tortillas with a two-cheese blend. The trick is finishing the quesadillas in a dry skillet — no butter, no oil — so the tortilla blisters and stays shatter-crisp while the cheese melts into the steak. Ready in under 45 minutes with steak you can find at any supermarket.

Ingredients

• 1 lb skirt steak or flank steak
• 1 tbsp neutral oil, such as canola or grapeseed
• 1 1/2 tsp kosher salt
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh lime juice

• 1 tbsp neutral oil
• 1 medium yellow onion, sliced thin
• 1 medium poblano or green bell pepper, sliced thin
• 1/4 tsp kosher salt

• 4 large flour tortillas (9 to 10 inch)
• 8 oz low-moisture mozzarella or Monterey Jack, shredded
• 4 oz sharp cheddar, shredded
• 1/4 cup chopped fresh cilantro
• 1 pickled jalapeño slices, to taste (optional)

• 1/2 cup sour cream
• 2 tsp fresh lime juice
• 1/4 tsp kosher salt
• 1 cup salsa or pico de gallo
• 1 lime wedges

Instructions

1. Pat the steak very dry with paper towels and cut it crosswise into 4- to 5-inch lengths so the pieces fit in your skillet. Combine the salt, cumin, chili powder, garlic powder, smoked paprika, and black pepper in a small bowl, then rub the steak all over with 1 tablespoon oil followed by the spice mix. Let it sit at room temperature for 15 minutes while you prep everything else.
2. Stir the sour cream, 2 teaspoons lime juice, and 1/4 teaspoon salt together in a small bowl. Refrigerate until serving. Shred both cheeses and toss them together in a bowl so they melt evenly.
3. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat until it shimmers. Add the onion and poblano with 1/4 teaspoon salt and cook, stirring occasionally, 7 to 9 minutes, until softened and browned at the edges. Scrape into a bowl and wipe the skillet clean.
4. Return the skillet to high heat and let it get very hot, about 2 minutes — you want a wisp of smoke. Add the steak in a single layer without crowding (work in two batches if needed) and sear undisturbed for 2 to 3 minutes until a deep brown crust forms. Flip and sear 2 minutes more for medium-rare (internal temp 130°F on an instant-read thermometer). Skirt steak is thin and cooks fast; do not walk away.
5. Transfer the steak to a cutting board and rest 5 minutes. Slice thinly against the grain, then chop the slices crosswise into rough 1/2-inch pieces so they sit flat inside a tortilla. Toss the chopped steak with 1 tablespoon lime juice and any juices from the board.
6. Wipe the skillet clean with a paper towel and set it over medium heat with no oil or butter. Lay one tortilla flat on the counter. Scatter about 1/4 of the cheese over the whole surface, then pile 1/4 of the steak, peppers and onions, cilantro, and jalapeños over one half. Fold the empty half over to make a half-moon and press gently.
7. Place the folded quesadilla in the dry skillet and cook 2 to 3 minutes, pressing occasionally with a spatula, until the underside is blistered with dark brown spots. Flip and cook 2 to 3 minutes more until the second side is crisp and the cheese has fully melted. Move to a wire rack — not a plate — so steam escapes and the bottom stays crunchy.
8. Repeat with the remaining tortillas, wiping the skillet between batches if crumbs start to burn. Cut each quesadilla into 3 wedges and serve immediately with lime crema, salsa, and lime wedges.

Chef's tips

Nutrition (per serving, estimated)

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