This carne asada quesadilla starts with skirt steak in a short lime, orange and Savory Dust marinade. Grill the steak, rest it, then cut across the grain into thin bite-size pieces before adding Monterey Jack. The filling stays simple so the grilled beef and melting cheese lead the flavor.
Marinate the steak. Mix lime juice, orange juice, 1 tablespoon oil and Savory Dust in a shallow nonreactive dish. Cut the skirt steak into lengths that fit the grill, coat and refrigerate for 30 minutes. Preheat a clean grill to medium-high, about 400–450°F (205–230°C), with a cooler area available.
Grill and rest. Lift the steak out, letting excess marinade drip off; discard the used marinade. Grill about 3–5 minutes per side, moving away from flare-ups, until the thickest part reaches 145°F (63°C). Check thin pieces early. Transfer with clean utensils to a clean board and rest for 5 minutes.
Slice and fill. Cut the rested steak across its visible muscle fibers into thin strips, then shorten them to bite-size pieces. Divide cheese into eight portions. On half of each tortilla, layer one cheese portion, one-quarter of the steak and another cheese portion. Leave pooled board juices behind; fold over.
Toast in batches. Heat a large skillet over medium-low. Add 1/2 teaspoon of the remaining oil per quesadilla. Cook each folded tortilla 2–3 minutes per side, turning gently, until golden and the cheese has melted. Allow 16–24 minutes for four batches; lower the heat if the outside browns too fast.
Settle and serve. Let each quesadilla settle for 2 minutes, then cut into wedges and serve. Keep completed batches briefly on a rack in a 200°F (95°C) oven if needed. Avoid stacking the hot tortillas or adding extra cooking time once the cheese has melted.
Yield: 4 servings; 4 large folded quesadillas. Prep timing: 15 mins + 30 mins marinating. Cooking timing: 25–35 mins + 7 mins resting.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Desert Dust Savory All-Purpose Seasoning. Start with the amount listed, then taste before adding more.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
This card uses trimmed outside skirt steak about 1/2 inch thick. Ask for its tough surface membrane to be removed. Flank steak can work, but its greater thickness changes the cooking time; check with a thermometer rather than following the skirt-steak minutes unchanged. Grill the meat before putting it inside the tortilla.
HOW LONG SHOULD I MARINATE IT?
The card uses 30 minutes in the refrigerator. Keep the steak chilled in the citrus mixture rather than leaving it on the counter. Discard the marinade that touched raw beef; it is not a finishing sauce or dip. The lime and orange add flavor but do not make uncooked meat safe to eat.
HOW DO I KNOW THE STEAK IS READY?
Use a thin-tip thermometer inserted from the side into the thickest part. Reach 145°F (63°C) before removing it from the grill, then rest at least 3 minutes; this recipe allows 5. Thin pieces may finish before thicker ones. Browning, grill marks and the color of the cut surface are not substitutes for a temperature check.
HOW SHOULD I CUT STEAK FOR A QUESADILLA?
Look for the long parallel muscle fibers, then turn the rested steak so your knife cuts across them. Make thin slices about 1/4 inch thick and shorten long strips to bite-size pieces. This keeps the filling easy to bite and prevents a long strip pulling the rest of the steak out with it.
HOW DO I MELT THE CHEESE WITHOUT TOUGHENING THE STEAK?
Use warm, freshly grilled steak and grated Monterey Jack between two thin layers of cheese. Medium-low heat gives the cheese time to melt before the tortilla burns. Avoid a mound of meat or a pool of steak juices inside. Once the outside is golden and the cheese melted, remove it rather than continuing to toast.
CAN I USE LEFTOVER STEAK AND HOW DO I STORE THESE?
Previously cooked steak can be used, but reheat it to 165°F (74°C) before assembly and remember that its original 3–4-day refrigerator clock still applies. Refrigerate finished quesadillas in shallow containers within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below. Use within 3–4 days, counting from the steak’s original cooking day. Reheat leftovers gently until the filling reaches 165°F; the beef will become more cooked than it was when first grilled.
WHAT ALLERGENS ARE IN THIS RECIPE?
Flour tortillas contain wheat, Monterey Jack contains milk and Savory Dust contains mustard. Check the actual packages for additional allergens and cross-contact statements. The recipe is portioned for large flour tortillas; using small corn tortillas changes the folding method and yield.
