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Spicy Flank Steak Quesadillas


  • 1 1/2 pound flank steak
  • 1/4 cup Traditional Balsamic
  • 1/2 cup Citrus Habanera Olive Oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp Roasted Garlic Olive Oil
  • 1 cup diced onion
  • 1 cup diced green peppers
  • 16 flour tortillas
  • 3 cups Mexican blend shredded cheese
  • 4 Tbsp Garlic Cilantro Balsamic


Tenderize both sides of the flank steak with a meat tenderizing mallet or prick with a fork every ½ inch of the steak. Place steak in a 9×13 inch pan. In a measuring cup combine the balsamic, Citrus Habanera olive oil, salt and pepper. Pour the marinade over the steak and flip over, covering both sides with the mixture. Allow to marinate for at least 2 hours, or up to 4 hours. On a grill or under the broiler cook the flank steak to temperature of choice. Remove from heat and allow to rest while cooking vegetables. In a large saute pan heat the roasted garlic olive oil. Add the peppers and onions and saute until soft, about 5 minutes. Slice the steak in thin slices, and cut the slices into bite sized pieces. In a large saute pan or an electric fry pan on medium heat, spray the pan with cooking spray. Place as many tortillas on the pan that will fit (you might have to work in batches). Top with ½ cup of the cheese, some of the vegetable mixture and a portion of the meat (your choice, heavy or light on the meat!) Top with another sprinkling of cheese and top with a tortilla. Allow the bottom to brown and the cheese to melt. Spray the top tortilla with the cooking spray and carefully turn, browning the second side. Cut the quesadillas into wedges and drizzle with the Garlic Cilantro Vinegar. Serve with your choice of toppings such as sour cream, salsa or guacamole. This recipe is great with leftover steak or chicken. In this case,eliminate the marinade and saute the veggies with the Citrus Habanera Olive Oil if a little more heat is desired. Or coat the pan with the olive oil to crisp the tortillas.

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