My steak quesadilla with skirt, charred capsicum and onion, and a homemade spice mix, You can cook everything on one flat grill in about 15 minutes.
Steak Quesadilla
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Category
Dinner
Servings
2
Prep time
10 minutes
Cook time
15 minutes
A quesadilla is a grilled tortilla with cheese and whatever else you want to add in it. This version has skirt steak and a spice blend I mix myself from smoked paprika, cumin, coriander and oregano. Half of it goes on the capsicum and onion and half goes on the beef, so you can taste the spice is seasoning in every bite. This is a great recipe to make for two people (or more) during the week when you need a quick and easy dinner.
Ingredient Notes
Skirt steak: Skirt is a hard working muscle with long, coarse fibres all running one way. That’s where the flavour comes from, and it’s also why it turns tough if you cut it along them instead of across. Slice it thin and against the grain.
Cheese: Oaxaca is my first pick for most Mexican cooking. It’s fresh and pulls into strings when it melts, much like mozzarella. It isn’t always easy to find, so a low moisture mozzarella or a young cheddar will do the job just as well. A homemade quesadilla is a weeknight meal, so whatever cheese is already in the fridge is fine.
Tortillas: Corn masa or wheat flour comes down to preference and what you can get. I’ll take corn every time when I have time to make them (or when I come across some good ones), but prepackaged corn tortillas tend to be dry and split when you fold them. Prepackaged wheat tortillas are more consistent and more forgiving, which is why I like to use them.
Mexican vs common oregano. Mexican oregano brings a vibrant, floral, citrusy note with subtle hints of aniseed, whereas common Mediterranean oregano offers a more grounded, peppery, and earthy profile. Either variety will suit this spice blend, but whenever given the choice, Mexican oregano is my go to for these quesadillas.
Equipment
Chopping board
Chef’s knife
Flat top grill or heavy based, wide pan
2 flat spatulas
Pan scraper
Paper towel
Box grater (if using firm cheese)
Small bowl
Ingredients
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1 red capsicum
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½ white onion
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1 fresh jalapeño (optional)
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2 cloves garlic
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300g (10 ½ oz) skirt steak
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1 tsp smoked paprika
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1 tsp ground cumin
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½ tsp ground coriander
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½ tsp dried oregano (Mexican or common oregano)
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2 tbsp neutral flavoured oil
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200g (7 oz) cheese (mozzarella, Oaxaca or cheddar)
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6 medium sized wheat flour tortillas
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hot sauce to serve
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1 lime, wedges
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sea salt, to season
Directions
Prep
Remove the core and finely slice the capsicum.
Peel and finely slice the onion and garlic.
If you’re using a jalapeño, slice it lengthwise, optionally remove the seeds at this stage, then finely slice crosswise.
Shred or grate the cheese and set aside.
Slice the skirt steak into thin strips, against the grain.
In a small bowl, mix together the smoked paprika, cumin, coriander and oregano then set aside.
Sear your steak and veg
Preheat a heavy based fry pan or flat grill on high heat. Add 1 tbsp of neutral flavoured oil, then add the sliced capsicum and onion. Sweat for 30 seconds before adding the jalapeño (if using) and garlic, then season with half of the spice blend. Once the vegetables are soft, remove from the grill and set aside.
Lightly clean the grill with a scraper and a paper towel. Allow the pan or flat top to come back up to temperature, before adding another 1 tbsp of oil and the beef, searing for 30 seconds with a pinch of salt. Toss the meat, to sear on the other side with the remaining spice mix. Mix the vegetables and the meat together on the grill until the beef has cooked through, about one minute. Once the beef is cooked, remove from the grill and set aside.
Assemble
Scrape the pan clean and warm the tortillas on both sides, on the hot grill. Add the beef and vegetable mix to each half of the tortillas. Top with the cheese and fold. Flip over to grill for one minute on the other side until golden brown and crunchy. Once both sides are evenly toasted and the cheese has melted, remove from the grill.
Serve with lime wedges and hot sauce.
Recipe notes
Chef Tips
Cook the vegetables and the beef separately
The capsicum and onion need time to soften and give up water, and the beef needs a dry, screaming hot surface for 30 seconds a side. If you cook them together, the beef doesn't have enough time to develop good colour on it which adds to the flavour.
Scrape the pan before the tortillas go on
By the time the beef comes off there’s spice and fond stuck to the pan, and spice has most likely turned bitter. Grab a scraper and a piece of paper towel and give it a quick wipe, so the tortillas toast clean.
Storage
If this is your meal prep for the week, cook the meat and vegetables off, shred the cheese and slice the lime, but keep it all separate. The filling keeps covered in the fridge for three days. When you want to eat, all the prep is done and you just assemble and grill, which means the tortilla is crisp and fresh rather than reheated. I wouldn’t store an assembled quesadilla.
FAQs
Do I have to make my own spice mix? No. I keep a pantry full of dried herbs and spices so I can mix whatever a dish needs instead of buying a jar per recipe, and I’d encourage that. But if pre-made mixes are more your thing, a taco seasoning works really well here.
Does it have to be Mexican oregano? Either works. Mexican oregano is vibrant, floral and citrusy with a faint aniseed note. Common Mediterranean oregano is more grounded, peppery and earthy. Both suit this spice blend, but given the choice I’ll use Mexican oregano for these.
Can I make it gluten free? Yes. Swap the wheat flour tortillas for corn tortillas. If you’re using a pre-made spice mix rather than blending your own, check the label on the back, because some contain gluten.
