Grilled Steak Quesadilla

Grilled steak cubed and spread on a fresh tortilla with melty cheese.  The quesadilla is then cooked to a perfect golden brown and then topped with an avocado cilantro sour cream and a fresh pico de gallo.

Ingredients: – ribeye steak – olive oil – salt and pepper – salt and pepper – cheddar cheese – Monterrey Jack cheese – large flour tortilla – tomato – yellow onions or red onions – cilantro – avocado – sour cream

The Steps

Step 1: Dice the tomato and onion.  Chop cilantro.  Add tomato, onion and cilantro in a bowl and mix.  Set aside.

Step 2: Mash avocado and mix with sour cream and lime juice. Set aside. Coat the steak in olive oil and season generously with salt and pepper.

Step 3: Sear on both sides of the steak on medium-high heat for about 2-3 minutes each and then cook the steak on indirect heat until an internal temperature of 135 degrees is reached.  Allow the steak to rest for 10 minutes.  Cube the steak.

Step 4: Place the tortilla on the griddle on medium heat.  Spread the shredded cheddar and Monterey Jack cheese.  Add the steak in a single layer on one half of the tortilla.  Once the cheese starts to melt, fold the tortilla in half over the steak.  Cook on the side of each tortilla until crisp.  Remove and serve immediately topped with pico de gallo and avocado sour cream.

Hint: slightly undercook the steak. It will continue to cook when you place it on the quesadilla to cook. Slightly undercooking it will assure the steak will stay tender and not overcook and become tough.

For the full recipe and more check out www.mothergriller.com