steak quesadillas

(adapted by Christian Reynoso)

Ingredients:

½ medium white onion, finely diced

¼ cup cilantro, roughly chopped

1 large avocado

1 lime, cut in half

8 ounces skirt steak

salt and pepper

2 teaspoons vegetable oil

4 (6- to 8-inch) flour tortillas, preferably “ready to cook” from the refrigerated grocery aisle

4 (1-ounce) slices mozzarella or Monterey Jack cheese

Fresh salsa, such as pico de gallo or tomatillo salsa, for serving

Directions:

In a small bowl, mix the onion and cilantro together and season lightly with salt.

Cut the avocado in half, discard the pit, then scoop into a separate bowl and with a fork, mash into a chunky mixture. Season with salt and the juice of half of the lime and mix well.

Season the steak all over with salt and pepper.

Heat a medium skillet over high heat. Add the two teaspoons of vegetable oil.Once it’s shimmery place the steak in the pan and cook until well-browned on the bottom but rare on top, about 4 minutes. Flip the steak, turn the heat down to low and continue cooking until medium-rare to medium, 2 to 4 minutes. Transfer to a cutting board to rest. Then cut the steak into ½-inch pieces.

Wipe the skillet clean and heat on medium-high.

Working one at a time, place a slice of mozzarella directly in the middle of the skillet, then lay a tortilla on top. Let cook until the cheese has melted and is just starting to turn crisp and golden, about 30 to 60 seconds, then quickly and firmly slide a thin metal spatula (such as a fish spatula) under the cheese to lift the cheese-coated tortilla and transfer it to a serving plate, cheese-side up. Repeat with remaining tortillas and mozzarella.

Divide the cut steak among the cheesy tortillas. Top with the avocado mash and onion-cilantro mixture. Fold in half and serve immediately, with fresh salsa on the side.

Serves 2

Note: Leftover flank steak or carne asada is an excellent substitution for the skirt steak