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Grilled Lime-Cilantro Beef Chuck Steaks
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Steak Quesadilla Stacks

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Serves 4 | 

A cheesy steak filled Southwest-style favorite.

Ingredients:

1 1/4 lb skirt steak
2 tablespoons fresh lime juice
Salt, to taste
Freshly ground black pepper, to taste
4 tablespoons olive oil
12 corn tortillas, 6-inch
2 cups grated pepper Jack cheese
1 1/2 cups salsa
Sour cream, for garnish

Directions:

  1. Place steak in a glass dish and sprinkle both sides of beef with lime juice, salt and pepper. Let stand for 15 minutes, turning steak occasionally.
  2. Preheat oven to 375° F.
  3. In a large, heavy skillet, heat 1 tablespoon of oil over high heat. Add steak. Saute to desired doneness, (about 3 minutes per side for rare.) When steak reaches desired doneness, transfer to a cutting board. Let rest for 5 minutes then slice thinly.
  4. Brush 4 tortillas with oil. Place tortillas oil side down on 2 baking sheets; spread each tortilla with 1/4 cup of cheese and 1 tablespoon of salsa. Top each with second tortilla; spread with 1/4 cup of cheese, 1/4 of steak and 1 tablespoon of salsa. Press third tortilla onto each stack and brush the top tortillas with oil.
  5. Bake for 10 minutes. Use a metal spatula to carefully turn each quesadilla over then bake until golden and heated through, approximately 10 more minutes.
  6. Transfer quesadillas to plates and cut into wedges. Serve with remaining salsa and sour cream.
Course: Dinner
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