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Steak Quesadilla with Creamy Jalapeño Sauce
Rachel Kim

Steak Quesadilla with Creamy Jalapeño Sauce

Thin sirloin cooks fast and stays recognizable under the cheese. Sear it hard, rest it for three minutes and slice across the grain before the quesadilla is built. That keeps the filling tender instead of dragging out in one strip.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb top sirloin steak
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 tbsp neutral oil
  • 4 large flour tortillas
  • 1/2 cup prepared creamy jalapeño sauce
  • 2 cups shredded Monterey Jack cheese

Method
 

  1. Season the sirloin with salt and black pepper.
  2. Heat the oil in a cast-iron skillet and sear the steak for 4 to 5 minutes per side until 145°F.
  3. Rest the steak for at least 3 minutes and slice it thinly across the grain.
  4. Spread sauce over half of each tortilla and add cheese and sliced steak.
  5. Fold and griddle over medium-low heat for 3 minutes per side until crisp and melted.
  6. Rest for 2 minutes and cut into wedges.