Steak & Blue Cheese Quesadillas

  • ¼ cup lime juice
  • 4 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • ¾ teaspoon salt, divided
  • 1 lb. tenderized round steak
  • 1 large onion, sliced
  • 8 flour tortillas
  • 4 oz. blue cheese, crumbled

Add the lime juice, 2 tablespoons of the olive oil, minced garlic, chili powder, cumin, and ½ teaspoon of the salt to a large resealable bag and place the round steak in the bag. Seal the bag and distribute the marinade evenly over the steak and place it in the refrigerator for at least 2 hours (and up to 48 hours) to marinate.

Heat a large cast iron skillet until it's extremely hot and place the round steak on it. Sear for 3 minutes on each side. Remove the steak to a cutting board and let it cool slightly. Slice the steak into strips, being sure to cut against the grain.

While the steak is cooling, heat the same skillet to medium heat and add 1 tablespoon of olive oil. Add the onions and the remaining ¼ teaspoon of salt; cook for about 12-15 minutes, until the onions are browning on the edges and soft throughout.

Wipe out the skillet. Lightly brush one side of all of the tortillas with the remaining olive oil and place one tortilla, oil-side down, into the skillet over medium heat. Sprinkle blue cheese over the top; top with sliced steak, cooked onions, and a little more cheese.

Place another tortilla over the top (oiled side facing up), cook for about one minute, and then flip and cook for another two minutes. Continue using this method with the remaining tortillas and filling.

Slice each finished quesadilla into four pieces and serve warm.

  • Yields: 4 servings
  • Preparation Time: 30 minutes, plus marinating time

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