BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
October 7 2011
Grilled Flank Steak Quesadillas
2 tablespoons smoked paprika
3 tablespoons brown sugar
1/2 teaspoon salt
1 pound lean flank steak
1/2 cup sour cream
3 green onions, finely chopped
1 lime, juiced
2 poblano peppers, stems and seeds removed and sliced lengthwise
1 large red onion, thickly sliced into 1/2 inch rings (fastened with a skewer)
8 8 inch flour tortillas
1 avocado, peeled and chopped
1/2 cup jack cheese, shredded
Mix the smoked paprika, sugar and salt in a small bowl. Liberally rub steaks with the paprika mixture and chill uncovered for 30 minutes.
In a small bowl, add sour cream, green onion and lime juice, stir until completely blended. Chill covered for 30 minutes.
Preheat the grill using charcoal. Place steaks on the grill with poblano peppers and red onions. Grill steaks for 5 to 7 minutes on each side or until they reach an internal temperature of 150 degrees Fahrenheit. Cook peppers and onions until they are softened and slightly charred.
Once steaks are cooked, remove from grill and let the meat rest for 5 minutes covered before slicing. Top 4 of the tortillas with sliced steak, grilled pepper slices, red onions, sour cream mixture and cheese. Place a tortilla on top to cover.
With a large spatula, carefully place the tortillas on the grill for a minute or two. Turn the tortilla over and cook for another minute. Cut the tortillas into wedges and serve topped with avocado and lime wedges.