Kid Friendly Flank Steak Quesadillas Recipes

GRILLED FLANK STEAK QUESADILLA RECIPE

Steps:

• Preheat grill to high; grease grates well. Season flank steak with olive oil, salt and pepper.
• Grill flank steak for 3 to 5 minutes per side or until instant-read thermometer reads 140°F to 145°F for medium, or until cooked as preferred. Let stand for 10 minutes; slice thinly against the grain.
• Sprinkle half of the cheese over 4 tortillas. Top evenly with sliced steak, remaining cheese and green onions. Top with remaining tortillas.
• Reduce grill to medium heat; grill quesadillas for 2 to 3 minutes per side or until golden, crisp and well marked.
• Meanwhile, in small bowl, combine sour cream, lime zest and lime juice to make a zesty, tangy cream mixture.
• Cut steak quesadillas into wedges; serve with sour cream mixture and salsa for dipping. Serve with cold Sparkling Ice.
• • Also delicious served with easy creamy guacamole for dipping. • For even cooking, remove the steak from the fridge 30 minutes before cooking.

KID-FRIENDLY FLANK STEAK QUESADILLAS

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Combine beef broth, lime juice, 2 tablespoons olive oil, garlic, vinegar, chili-lime powder, onion, and cumin in a bowl. Whisk together until marinade is completely blended.
• Heat remaining oil in a Dutch oven over medium-high heat. Pat flank steaks dry and season with salt and pepper. Sear until browned, 3 to 5 minutes per side. Remove from heat, pour the marinade on top, and cover.
• Bake in the preheated oven until slightly pink center and fork-tender, about 2 hours. Drain liquid from the pot and shred beef with 2 forks.
• Heat a skillet on the stovetop over medium heat and coat with cooking spray.
• Lay a tortilla in the pan. Add desired amount of shredded steak and Cheddar-Monterey Jack cheese on top of tortilla and cover with another tortilla. Heat until both sides of quesadilla are golden brown, 2 to 3 minutes per side. Repeat with remaining tortillas, steak, and cheese.
• Cut quesadillas into eighths and top with sour cream.