Kid-Friendly Flank Steak Quesadillas recipe
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Ingredients
- ⅔ cup low-sodium beef broth ¼ cup fresh lime juice 4 tablespoons olive oil, divided 3 tablespoons minced garlic 2 tablespoons apple cider vinegar 2 teaspoons chili-lime powder 2 teaspoons minced onion 1 teaspoon ground cumin 2 pounds flank steak 1 teaspoon salt 1 teaspoon ground black pepper 1 serving cooking spray 10 (10 inch) flour tortillas 1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend, or to taste ½ cup sour cream, for topping
Nutrition Info
- 965.1 caloriescarbohydrate: 78.1 gcholesterol: 110.2 mgfat: 51.2 gfiber: 4.7 gprotein: 46.2 gsaturatedFat: 22.1 gservingSize: -sodium: 1893.7 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Kid-Friendly Flank Steak Quesadillas
Directions
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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.