Keto Skirt Steak Quesadilla Recipe

Gluten Free
Lunch
Quick Easy
4.7/5
(2488 reviews)
Keto Skirt Steak Quesadilla
Zylo Recipes

Description

Imagine biting into a warm, satisfying quesadilla, its golden-brown exterior giving way to a flavorful interior. This isn't just any quesadilla; it's a celebration of textures and tastes, carefully crafted to deliver a delightful experience with every bite. The foundation of this dish is a crisp, cheese tortilla, a harmonious blend of cheddar and pepper jack, melted to a perfect golden-brown and offering a satisfying crunch that gives way to a slight chewiness.

This cheesy layer acts as a sturdy yet flavorful vessel, cradling the delicious filling within. At the heart of this quesadilla is tender skirt steak, seasoned with a medley of spices and charred to perfection, offering a smoky and savory counterpoint to the richness of the cheese. Each piece of steak is infused with a depth of flavor, creating a satisfyingly savory element.

Complementing the steak is the cool, crisp freshness of shredded lettuce, providing a textural contrast to the warm steak and melted cheese. The lettuce adds a refreshing crunch, cleansing the palate and preparing it for the next burst of flavor. To further brighten the experience, a generous scattering of fresh cilantro adds an aromatic and zesty note.

Its vibrant green leaves not only enhance the visual appeal of the quesadilla but also contribute a refreshing, citrusy undertone that perfectly balances the richness of the other ingredients. Together, the combination of textures and tastes creates a symphony of culinary delight. The contrast between the crunchy cheese tortilla, the tender steak, and the crisp lettuce, combined with the savory spices and the bright cilantro, makes each bite an exploration of flavor.

It's a dish that is both comforting and exciting, simple to prepare yet bursting with complex flavors that leave you feeling satisfied and energized. Whether you're looking for a quick and easy lunch, a satisfying snack, or a crowd-pleasing appetizer, this quesadilla is sure to be a hit. It's a testament to the fact that simple ingredients, when combined thoughtfully, can create a truly memorable culinary experience.

Preparation Time

Prep Time
5 min
Cook Time
15 min
Total Time
20 min

Nutrition Information

Per 1 quesadilla serving
C
Calories
580 Kcal

C
Carbs
12 g
Fi
Fiber
5 g
Sugar
4 g

P
Protein
45 g

C
Fats
40 g
Saturated Fats 18 g
Unsaturated Fats 15 g

Cholestrol 120 mg
Sodium 600 mg
Potassium 400 mg
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Ingredients

    1.
    Beef Plate Inside Skirt Steak Separable Lean And Fat Trimmed To 1/4" All Grades Raw
    Beef Plate Inside Skirt Steak Separable Lean And Fat Trimmed To 1/4" All Grades Raw
    4 oz
    2.
    Salt
    Salt
    ⅛ teaspoon
    3.
    Black Pepper, Ground
    Black Pepper, Ground
    ⅛ teaspoon
    4.
    Cumin, Ground
    Cumin, Ground
    ⅛ teaspoon
    5.
    Onion Powder
    Onion Powder
    ⅛ teaspoon
    6.
    Cayenne
    Cayenne
    ⅛ teaspoon
    7.
    Olive Oil
    Olive Oil
    1 teaspoon
    8.
    Cheddar Cheese, Natural
    Cheddar Cheese, Natural
    ¾ cup, shredded
    9.
    Pepper Jack Cheese
    Pepper Jack Cheese
    ¼ cup, shredded
    10.
    Romaine Lettuce
    Romaine Lettuce
    1 innerleaf
    11.
    Cilantro
    Cilantro
    1 tablespoon

Instructions

    1.
    Prepare a piece of skirt steak by butterflying it so it)s wide and thin. Sprinkle the salt, pepper, cumin, onion powder, and cayenne over the steak.
    2.
    Heat the olive oil in a nonstick pan over high heat. Place the steak into the pan and cook on both sides to a well-done char. This can be 4-5 minutes per side.
    3.
    While the steak is cooking, shred the cheddar and pepperjack cheeses and mix them together.
    4.
    Transfer the cooked steak aside to cool. Clean your nonstick pan or choose a pan that is the same size as the cheese ")tortilla(" you will be cooking. Sprinkle the cheese mix into your pan, creating a very thin circle ")tortilla(". Cook the pan over very low heat until the cheese completely melts, bubbles, and then cooks to a dark yellow-orange color (about 5+ min). Do not move or flip the cheese.
    5.
    While the cheese is cooking, finely chop your lettuce and thinly slice your steak. Have these ingredients ready to go as well as your serving plate.
    6.
    When your cheese tortilla is done cook, you will need to move swiftly. Transfer the cheese tortilla to your serving plate. Quickly arrange the steak on HALF the tortilla. Top the steak with the shredded lettuce and then the cilantro. Fold the bare half of the tortilla over the steak filling to complete the tortilla.
    7.
    Let the quesadilla cool so the tortilla hardens and the steak cools down. Slice in half and serve with additional toppings at your discretion. Other toppings can include sour cream, avocado/guacamole, or a keto salsa.