Steakteriyakiquesadillas Recipes

Steps:

• In a small bowl, combine the first 6 ingredients; set aside 3 tablespoons for filling. Pour remaining mixture into a shallow dish. Add the steak and turn to coat. Cover; refrigerate for 2 hours., Drain steak and discard marinade. Grill steak, covered, over medium heat or broil 4 in. from the heat for 8-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove steak from the grill and cool slightly; cut into bite-size pieces. In a large bowl, combine the pineapple, red onion, green pepper and beef., Sprinkle half of the cheese over 3 tortillas. Using a slotted spoon, top with beef mixture. Drizzle with reserved soy mixture. Sprinkle with remaining cheese; top with remaining tortillas., Grill over medium heat for 1-2 minutes on each side or until cheese is melted. Cut each into 6 wedges; serve immediately.

Steps:

• In a medium bowl, combine black beans, cilantro, tomatoes, avocado, lime juice, and cayenne; stir to combine. Season with salt and pepper.
• Rub steak with oregano; season with salt and pepper. In a 10-inch skillet, heat 1 teaspoon oil over high. Add steak to skillet, and cook, turning once, until browned and still rare, 2 to 3 minutes per side. (Steak will cook a little longer in the quesadillas during baking.) Transfer steak to a cutting board; let rest 5 minutes before slicing 1/4 inch thick.
• Preheat oven to 425 degrees with racks in upper and lower thirds. Brush one side of each tortilla with remaining 2 teaspoons oil. Place 1 tortilla, oiled side down, on each of two baking sheets. Dividing evenly, layer with half the cheese, then onion and steak, ending with remaining cheese. Top with remaining tortillas, oiled side up. Press lightly to seal. Bake, turning over once (with a wide spatula), until lightly browned and crispy, about 5 minutes per side. Transfer to a cutting board; cut each quesadilla into 6 triangles. Serve with black-bean salsa and sour cream.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat a skillet over medium heat; cook and stir beef until browned, 5 to 7 minutes. Add onions and green bell peppers to beef; cook and stir until softened, 5 to 10 minutes. Pour barbeque sauce over beef mixture and simmer until sauce is slightly reduced, about 10 minutes.
• Lay 4 tortillas on a baking sheet and top each with beef mixture and Cheddar cheese. Top each Cheddar cheese layer with a tortilla.
• Bake in the preheated oven for 10 minutes; flip the quesadillas and cook until cheese is melted, about 5 minutes more.

Steps:

• In a small bowl, combine the first six ingredients; set aside 3 tablespoons for filling. Pour remaining mixture into a large resealable plastic bag. Add the steak; seal bag and turn to coat. Refrigerate for 2 hours.
• Drain steak and discard marinade. Grill steak, covered, over medium heat or broil 4 inches from the heat for 8-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
• Remove steak from the grill and cool slightly; cut into bite-size pieces. In a large bowl, combine the pineapple, red onion, green pepper and beef.
• Sprinkle half of the cheese over three tortillas. Using a slotted spoon, top with beef mixture. Drizzle with reserved soy mixture. Sprinkle with remaining cheese; top with remaining tortillas.
• Grill over medium heat for 1-2 minutes on each side or until cheese is melted. Cut each into six wedges; serve immediately.

Steps:

• In medium bowl, combine black beans, cilantro, tomatoes, avocado, lime juice and cayenne; stir to combine.
• Season with salt and pepper.
• Rub steak with oregano; season with salt and pepper.
• In a 10-inch skillet, heat 1 t oil over high.
• Add steak to skillet, and cook, turning once, until browned and still rare, 2-3 minutes per side. (Steak will cook a little longer in the quesadillas during baking).
• Transfer steak to a cutting board; let rest 5 minutes before slicing 1/4 inch thick.
• Preheat oven to 425 degrees with racks in upper and lower thirds.
• Brush one side of each tortilla with remaining 2 teaspoons oil.
• Place 1 tortilla, oiled side down, on each of two baking sheets.
• Dividing evenly, layer with half of the cheese, then onion and steak, ending with remaining cheese.
• Top with remaining tortillas, oiled side up.
• Press lightly to seal.
• Bake, turning over once (with wide spatula), until lightly browned and crispy, about 5 minutes per side.
• Transfer to a cutting board; cut each quesadilla into 6 triangles.
• Serve with black bean salsa and sour cream.

Steps:

• Place steak in glass dish. Sprinkle steak on both sides with lime juice, salt and pepper. Let stand at least 15 minutes and up to 1 hour, turning steak occasionally.
• Preheat oven to 375°F. Heat 1 tablespoon oil in heavy large skillet over high heat. Add steak and sauté to desired doneness, about 3 minutes per side for rare. Transfer steak to cutting board. Let rest 5 minutes; slice thinly.
• Brush 4 tortillas with oil; place tortillas, oil side down, on 2 baking sheets. Spread 1/4 cup cheese and 1 tablespoon pico de gallo on each tortilla. Top each with second tortilla. Spread each with 1/4 cup cheese, 1/4 of steak and 1 tablespoon pico de gallo. Press third tortilla onto each stack. Brush top tortillas with oil.
• Bake quesadillas 10 minutes. Using metal spatula, turn each over. Continue to bake until heated through and golden, about 10 minutes longer. Transfer quesadillas to plates. Cut into wedges. Serve with remaining pico de gallo.