We bought a package of superb strip loin steaks at Costco last weekend and took four of them out of the freezer for dinner on Friday night (we had company). We marinated the steaks in olive oil and salt and pepper all day but realized before we put them on the grill that our eyes were bigger than our stomachs, particularly after polishing off an entire Moon Crater Dip between the four of us. We barbecued two of the steaks and left two marinating in the refrigerator to make Steak and Vegetable Quesadillas for lunch the next day.
If you do not like spicy foods, you could certainly cut back on the amount of jalapeno peppers that you put into the Steak and Vegetable Quesadillas. I love spicy foods but I recognize that not everyone does. For those of you who would put yourself in the “one pepper” camp, as opposed to the “three pepper camp”, I would recommend adding one tablespoon of jalapeno peppers which would give these quesadillas just a subtle hint of heat.
- 1 strip loin steak
- 3 tablespoons extra virgin olive oil
- Salt and pepper
- ½ onion, cut into thin rings
- ½ orange or yellow pepper
- 2 tablespoons jalapeno pepper, finely diced
- 3 garlic cloves, minced
- ⅓ cup grape tomatoes, halved
- ½ cup grated cheddar cheese
- 2 12-inch whole wheat tortillas
- Thinly slice the steak and drizzle with 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Let the steak marinate in the refrigerator for 30 minutes or overnight.
- In a medium saute pan, heat 1 tablespoon of olive oil over medium heat. Reduce the heat to low and add the onion and orange or yellow pepper. Saute for 10 minutes, stirring occasionally.
- Add the jalapeno pepper, garlic cloves, tomatoes and steak and saute for 3 minutes on medium low. Turn the steak over and saute for 2 minutes. The steak should be medium rare.
- To assemble, spread half of the steak mixture on one half of a tortilla. Top with half of the cheese and fold over the tortilla. Repeat with the second tortilla.
- Heat a large saute pan to medium heat and place both tortillas in the pan. Cover with the lid of a large pot and saute for 2½ minutes. Flip the quesadilla and saute for 2½ minutes more.
- Remove from the pan and let rest for 5 minutes. Cut into thirds and enjoy!