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Grilled Three Cheese Flank Steak Quesadillas

by , Chef, Catalpa, Arrow Rock, Missouri

Grilled Three Cheese Flank Steak Quesadillas

Serves 4

  • 1 pound Certified Piedmontese flank steak
  • 4 (12-inch) tortillas
  • 8 ounces smoked Gouda cheese
  • 4 ounces goat cheese
  • 4 ounces shredded Asiago cheese
  • 2 medium tomatillos, cored and chopped
  • 1 medium red onion, cut into ¾-inch rings
  • ½ cup Fresh Basil Pesto (recipe follows)

Brush heated grill grate with oil and grill the red onion. Coarsely chop the onion and set aside. Drizzle flank steak with olive oil, season with kosher salt and coarsely ground black pepper, and grill to desired temperature, about 4 minutes on the first side and 2 minutes on other side, for medium. After removing the steak from the grill, let it rest for a few minutes, and then slice it against the grain into 1-inch pieces. Spread 2 tablespoons of Fresh Basil Pesto onto each tortilla. Top half of each tortilla with the cheeses, tomatillos, red onion, and the sliced steak. Fold tortillas over into a half-moon shape, brush with oil, and grill until lightly browned and cheese is melted.

    • Fresh Basil Pesto
    • 4 cups basil leaves, lightly packed
    • Zest of 2 lemons
    • Juice of 1 lemon
    • ¾ cup sliced almonds (or substitute pine nuts)
    • 12 large garlic cloves
    • 1 teaspoon kosher salt
    • ¾ cup olive oil
    • ¾ cup grated parmesan cheese

    Add all ingredients of the bowl to the food processor which has been outfitted with the chopping blade. Pulse 12 times, scrape the bowl, and process for approximately 30 seconds.

    Pairing: Red or white Sangria

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