Lunch: Skirt Steak and Onion Quesadillas with Black Bean Salad

Ingredients

1 can black beans
1 pt. grape tomatoes
1 c. fresh corn (from 1 ear)
2 scallions
2 tbsp. fresh lime juice or red wine vinegar
Kosher salt and pepper
3 tbsp. olive oil
1 12- oz. skirt steak
1/2 tsp. ground cumin
2 medium red onions
8 small flour tortillas
2 oz. pepperjack cheese
3/4 c. fresh cilantro leaves

Instructions

Heat grill to medium. In a large bowl, toss together the beans, tomatoes, corn, scallions, lime juice, 1/4 tsp each salt and pepper and 2 Tbsp olive oil.
Rub steak with cumin and 1/2 tsp each salt and pepper. In a large bowl, toss the onions with the remaining 1 Tbsp oil. Grill the steak to desired doneness, 3 to 4 minutes per side for medium-rare. Grill the onions alongside the steak until tender and slightly charred, 4 to 6 minutes per side.
Let the steak rest at least 5 minutes then thinly slice.
Meanwhile, place the tortillas on a large rimmed baking sheet. Divide half the cheese among the tortillas, sprinkling on one half. Top the cheese with the cilantro, sliced steak and grilled onions. Sprinkle with the remaining cheese, then fold over tortillas to cover the filling. Grill until the tortillas are crisp and cheese has melted, about 2 minutes per side. Serve with the bean salad.

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