Skirt Steak Quesadillas

    1 pound skirt steak
    4 tablespoon olive oil
    2 teaspoon chili powder
    2 teaspoon cumin
    10 scallions
    Kosher salt and freshly ground black pepper
    8 flour tortillas
    2 cup cheese, shredded
    For serving: guacamole, sour cream, hot sauce

Instructions

    Season steak with olive oil, salt, pepper, chili powder, and cumin. Cook on high heat for 3 to 4 minutes on each side for medium rare. Transfer to a cutting board and let the steak rest for 5 minutes. Then, slice steak into strips or cubes.

    Meanwhile, in the same pan, char scallions over medium-high heat for 2 to 3 minutes on each side until scallions become browned. Transfer to a cutting board and roughly chop.

    In a clean pan over medium heat, lay down 1 tortilla and spread a generous layer of cheese over half of the surface. Arrange steak and scallions over the cheese, then fold the other side of the tortilla over the cheesy side to form a half-moon shape. Cook, pressing down gently on the surface, until the cheese is melted and the tortilla is golden brown, 2 to 3 minutes on each side. Repeat and make three more quesadillas.

    Cut each quesadilla in half and serve with guacamole, sour cream, and hot sauce.

a Misfits Market Chef Bobby Flay recipe