Whether this recipe is used for as an appetizer, snack or main course menu item, it’s always a hit and easy to make.
1 Skirt Steak, about 2 pounds
Salt and Freshly Ground Black Pepper
3 Tablespoons Vegetable Oil
1 1/2 cups Shredded Monterrey Jack Cheese
8 (8-inch) Homemade or Purchased Flour Tortillas, Warmed
2 cups of Your Favorite Guacamole Sauce or Avocado Slices
1 Lime, Cut into Wedges
Tomatillo and Chile de Arbol Salsa
1. Put the steak in a shallow glass dish. Sprinkle the steak o both sides with salt and pepper. Let stand for at least 15 minutes and up to 1 hour, turning occasionally.
2. Heat the oil in a large, heavy skillet over high heat. Add the steak and cook, turning once, to desired doneness, about 6 minutes for rare. Transfer to a cutting board and let rest for 5 minutes before thinly slicing against the grain.
3. Heat a heavy, large skillet over medium-high heat. Add 2 tortillas and warm slightly, about 30 seconds. Top each with 1/2 cup of the cheese, then top with a second tortilla. Cook, turning once, until the cheese melts, about 5 minutes. Open them up and add some of the sliced meat and Guacamole Sauce (or sliced avocado). Transfer to a cutting board. Repeat with remaining tortillas, cheese, meat and Guacamole Sauce (or sliced avocado). Slice each quesadilla into four triangles. Serve with lime wedges and Tomatillo and Chile de Arbol Salsa.