Spicy Flank Steak Quesadillas
Not only are these Flank Steak Quesadillas super easy to make but they are also packed full of flavor. A great appetizer or meal!
I had a flank steak sitting in my meat freezer and wanted to make something different with it so I decided to make these Spicy Flank Steak Quesadillas.
Like most quesadilla recipes this one is super easy to make but you do need to plan ahead so you can let the steak marinate for at least 6 hours or longer. This is important so the meat is tender.
What is a Quesadilla
A quesadilla is a Mexican dish consisting of a tortilla filled primarily with cheese, and sometimes meats, beans, and spices, then cooked on a griddle.
Traditionally, a corn tortilla is used, but it can also be made with a flour tortilla, particularly in northern Mexico and the United States. You can read more about it here Quesadilla – Wikipedia.
Ingredient Substitution
Instead of flank steak, you can use skirt steak or flat iron steak. Regardless of what cut of meat you use you still need to marinate the steak before cooking.
When making Quesadillas Monterey Jack Cheese is my go-to cheese but you can use whatever kind you prefer or have on hand as long as it melts well.
I also like to serve my savory quesadillas with a side of sour cream and chunky salsa but this is totally optional. My wife likes guacamole with hers so feel free to serve it with whatever you prefer!
Gather your Ingredients
You will need the following ingredients to make this Spicy Flank Steak Quesadillas recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Low Sodium Soy Sauce
- Ketchup
- Crushed Red Pepper Flakes
- Canola Oil
- Garlic Cloves
- Flank Steak
- Sesame Oil
- Monterey Jack Cheese
- Green Onions
- Black Beans
- Flour Tortillas
How to Make Spicy Flank Steak Quesadillas
- Place the soy sauce, ketchup, red pepper flakes, 1 tablespoon canola oil, and garlic in a 1 gallon freezer bag.
- Add the steak to the freezer bag and let marinate for 6 hours or longer in the refrigerator. Remove the steak 20 minutes before using.
- Combine the remaining oils and brush over the steak. Grill over very high heat for about 1 to 2 minutes on each side, or until browned. Internal temperature should be at least 135°F.
- Slice the steak against the grain into thin bite-sized strips.
- Place 4 flour tortillas on the counter and spread 1/3 cup cheese over each and top each tortilla with equal amounts of green onions and black beans.
- Spread the steak over the cheese, followed by another 1/3 cup of cheese.
- Slide one of the cheese covered tortillas into a 10-inch skillet over medium heat. Place one of the remaining tortillas over top.
- Cook for 1 to 2 minutes, checking frequently until the bottom tortilla is crisp and browned.
- Turn over and cook for 1 to 2 minutes more, or until lightly browned. Repeat for the remaining quesadillas.
- Cut into wedges and serve immediately with sour cream or salsa (optional).
Spicy Flank Steak Quesadillas
Equipment
- Skillet
Ingredients
- ¼ Cup Low Sodium Soy Sauce
- ¼ Cup Ketchup
- 1 Tsp Crushed Red Pepper Flakes
- 3 Tbsp Canola Oil, divided
- 3 Garlic Cloves, pressed
- 1 lb Flank Steak, or skirt or flat iron steak
- 1 Tbsp Sesame Oil
- 8 oz Monterey Jack Cheese, shredded
- ½ Vup Green Onions, thinly sliced
- ½ Cup Black Beans
- 8 Flour Tortillas
Toppings (Optional)
- Sour Cream
- Salsa
Instructions
- Place the soy sauce, ketchup, red pepper flakes, 1 tablespoon canola oil, and garlic in a 1 gallon freezer bag.
- Add the steak to the freezer bag and let marinate for 6 hours or longer in the refrigerator. Remove the steak 20 minutes before using.
- Combine the remaining oils and brush over the steak. Grill over very high heat about 1 to 2 minutes on each side, or until browned. Internal temperature should be at least 135°F.
- Slice the steak against the grain into thin bite-sized strips.
- Place 4 flour tortillas on the counter and spread 1/3 cup cheese over each and top each tortilla with equal amounts of green onions and black beans.
- Spread the steak over the cheese, followed by another 1/3 cup of cheese.
- Slide one of the cheese covered tortillas into a 10 inch skillet over medium heat. Place one of the remaining tortillas over top.
- Cook for 1 to 2 minutes, checking frequently, until bottom tortilla is crisp and browned.
- Turn over and cook 1 to 2 minutes more, or until lightly browned. Repeat for the remaining quesadillas.
- Cut into wedges and serve immediately with sour cream or salsa (optional).
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
The steak in this recipe gives it that extra flavor that makes you want to eat meat more.