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Texas Size Sirloin Quesadillas
Loved by all cowboys and cowgirls. |
Prep: 4 hours
Cook: 20 minutes
Servings: Serves 4
| 1 |
lb. top sirloin, well trimmed, cut 1-inch thick |
| 1/2 |
cup red wine |
| 3 |
cloves garlic, minced |
| 1 |
tsp. ground cumin |
| 2 |
tsp. chili powder |
| 1 |
Tbsp. olive oil |
| 3 |
large poblano peppers |
| 4 |
Tbsp. vegetable oil, divided |
| 1 |
large yellow onion, cut into strips |
| 3-1/2 |
cups Monterey Jack cheese, shredded |
| 1 |
cup cilantro, chopped |
| 8 |
flour tortillas |
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Slice steak diagonally across the grain into thin slices. |
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In a large sealable plastic bag combine wine, garlic, cumin, chili powder and olive oil. Add meat to bag. Seal bag and turn to coat meat strips. Marinate in refrigerator 4 hours or overnight if desired. |
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Cut poblano peppers in half, remove seeds and veins, and cut into strips. |
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Add 2 Tbsp. of vegetable oil to a hot skillet and saute onions and pepper strips until onions are transparent. Remove and set aside. |
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In the same skillet, heat 1-2 Tbsp. vegetable oil and stir fry well-drained, marinated beef over medium-high heat until outsides of strips are no longer pink. |
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Add pepper-onion mixture and stir fry until heated through (about 1 minute). |
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Drain beef, pepper and onion mixture in colander. |
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Place a tortilla on a large dry griddle or skillet until it begins to brown. |
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Sprinkle with grated cheese, stir fry mixture, chopped cilantro and more cheese. Cover with another tortilla. Turn and grill until cheese melts and tortilla begins to brown. |
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Cut quesadilla into pie-shaped wedges and serve hot. Garnish with avocado slices. |
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| Serve with Pico de Gallo and sour cream. |
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Pico de Gallo: 1 diced onion, 3 diced tomatoes, 1 minced serrano or jalapeno pepper, 3 Tbsp. chopped cilantro. Combine and mix well.
You can substitute top round steak, round tip steak, or shoulder steak for the sirloin.
This dish can also serve as an appetizer. |
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| Need help with this recipe? Go to:
Pan Fry/Saute,
Rubs & Marinades |
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