Equipment Needed
- Large cast-iron skillet or heavy-bottomed frying pan
- Sharp chef’s knife and cutting board
- Mixing bowls
- Tongs
- Grater (if shredding your own cheese)
- Spatula
- Plate for resting steak
Step-by-Step Instructions
First, I pat the skirt steak completely dry with paper towels—this is crucial for a good sear. I then generously season it on both sides with the salt, black pepper, and cumin, really pressing the spices into the meat. I heat one tablespoon of olive oil in my cast-iron skillet over medium-high heat until it’s shimmering. I lay the steak in the pan and resist the urge to move it! I let it sear for about 3-4 minutes per side for medium-rare. The smell is incredible. Once done, I transfer it to a plate, cover it loosely with foil, and let it rest. This rest period is non-negotiable for juicy steak.
While the steak rests, I use the same skillet (with all those delicious browned bits) to cook the veggies. I add the remaining oil, then the diced onion and sliced bell pepper. I cook them over medium heat, stirring occasionally, until they’re soft and slightly caramelized, about 8 minutes. In the last minute, I stir in the minced garlic until fragrant. I scrape this mixture onto a separate plate and wipe the skillet clean with a paper towel. We’ll need it dry for the perfect crispy quesadilla.
Now, for the assembly. I thinly slice the rested steak against the grain—this makes it tender. I lay one tortilla flat and sprinkle a quarter of the cheese over half of it. Then, I layer on a quarter of the steak and a quarter of the veggie mixture, followed by another light sprinkle of cheese (this acts as glue). I fold the bare half of the tortilla over the filling. I repeat with the remaining tortillas and filling.
I reheat the same skillet over medium heat—no oil needed. I carefully place one assembled quesadilla in the pan. I cook it for 2-3 minutes per side, pressing down gently with my spatula, until the tortilla is golden brown and crisp and I can see the cheese is melted through the top. I learned the hard way that too high a heat will burn the tortilla before the cheese melts. I transfer it to a cutting board and let it sit for just a minute before slicing—this prevents a cheese avalanche! I repeat with the remaining quesadillas.(See the next page below to continue…)