Carne Asada Quesadillas

Carne asada mulitas on a cutting board with jalapenos and avocado.

Course: Appetizer, lunch, Main Course

Cuisine: American, Mexican

Prep Time: 5

Cook Time: 10

Marinating Time: 6

Total Time: 6 15

Servings: people

Calories: 459kcal

Author: Aleka Shunk

These Carne Asada Quesadillas are a summertime grilled favorite around here! You can use corn OR flour tortillas. I marinated some skirt steak which adds a TON of flavor. After marinating the carne asada, these quesadillas can be ready in less than 15 minutes!

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Ingredients

12-14 corn tortillas (or flour)
1 lb. flank steak
8 oz. Monterey Jack cheese, freshly shredded

Steak Marinade

2-3 large limes (about ¼ cup juice + zest)
3-4 large garlic cloves
¾ teaspoon salt
1 teaspoon coriander
1 teaspoon oregano
½ teaspoon black pepper
1 tablespoon sugar
1 teaspoon onion powder
¼ cup olive oil
2-3 tablespoons cilantro, chopped

Instructions

Add all the marinade ingredients to a large resealable plastic bag or a shallow baking dish followed by the flank steak. Massage the marinade into the steak to ensure it is fully coated. Chill in the fridge for at least 6 hours or overnight.
Allow steak to come to room temperature before grilling.
Preheat your grill to about 450°F. Add steak and don't touch it. After about 5-7 minutes, flip your steak. Keep an eye on the flames for flair ups. You don't want your steak to burn, just get slightly charred. Aim to keep the flames on medium to medium-high.
After about 5 minutes check the internal temperature. For a medium steak, want your steak to reach an internal temperature of about 140°F. Use a meat thermometer to test for doneness. Cook to desired temperature.
Allow meat to rest for at least 5 minutes before slicing then slice the steak very thinly using a sharp knife. Make sure to cut your steak against the grain. (Look for the lines running through the meat and cut perpendicular, or in the opposite direction.)
Lay out your tortillas and add about 1-2 ounces of shredded cheese to one tortilla at a time.
Top the cheese with some steak and then add another layer of cheese. Add another tortilla to the top and press down. Repeat with other tortillas.
*Optional-Brush top of the tortilla lightly with oil.
Place tortillas oil side down on the grill. Repeat with the rest of them.
Make sure your heat is on low. You are just looking to slightly char your tortillas and melt the cheese.
Remove from grill and let cool for 1-2 minutes before cutting. Cut your quesadilla in half and garnish with freshly chopped cilantro. Serve with sour cream, guacamole and/or pico de gallo.

Notes

This recipe makes about 6 quesadillas are a summertime grilled favorite around here!
Look for "street taco" tortillas in the store. Their size is ideal for a handheld dish.
I highly suggest using flank steak as opposed to skirt steak. It is more tender and flavorful.
The longer you marinate your steak, the more flavorful and tender. 6-12 hours is ideal.

Nutrition