Cooklist AI
Savory Skirt Steak Quesadillas
Satisfy your craving with these scrumptious Skirt Steak Quesadillas filled with tender steak, caramelized onions, and a blend of melty mozzarella and Monterey Jack cheese. Perfect for any lunch or dinner!
3
52 min
TOTAL TIME
753
CALORIES
$3.75
PER SERVING
Ingredients
Directions
13 STEPS
12 min
PREP TIME
40 min
COOK TIME
52 min
TOTAL TIME
1
Heat a large skillet over medium-high heat.
2
Pat the skirt steak dry on both sides with paper towels.
3
In a small bowl, combine kosher salt, onion powder, black pepper, cumin, and garlic powder.
4
Sprinkle the seasoning evenly over both sides of the steak.
5
Add 1 1/2 tablespoons of olive oil to the skillet and add the steak. Cook for about 4-6 minutes on each side, or until desired level of doneness is achieved.
6
Transfer the steak to a cutting board and allow it to rest.
7
While the steak rests, add the remaining 1/2 tablespoon of olive oil to the skillet. Add the thinly sliced onions and cook for about 8 minutes, stirring occasionally, until softened.
8
Transfer the onions to a bowl and carefully wipe off the inside of the skillet with a few paper towels until clean.
9
Slice the steak against the grain at an angle into thin slices or bite-sized chunks.
10
Assemble the quesadillas by placing a tortilla in the skillet, adding a layer of the cheese blend, followed by the steak, onions, and an additional layer of cheese. Top with another tortilla.
11
Cook the quesadilla over medium heat for 1-2 minutes per side, until golden-brown and the cheese has fully melted.
12
Repeat the process for the remaining tortillas, steak, onions, and cheese.
13
Serve the quesadillas hot with guacamole and sour cream on the side.
Health Info
Macros
62g
CARBS
39g
FAT
39g
PROTEIN
Contains these allergens
MILK
WHEAT
5 Recipes for Skirt Steak Dish
Frequently Asked Questions
What is the perfect way to marinate the Skirt Steak?
How long should I cook a Skirt Steak?
How do I know when the Skirt Steak is done?
Do I need to rest the steak after cooking?
What type of pan should I use to cook the Skirt Steak?
What is the correct way to cut the Skirt Steak?
How can I make my Skirt Steak more tender?
Should I dry the steak before marinating?
How do I prevent my steak from getting tough and chewy?
Why is my skirt steak too salty?
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