Flank Steak, Caramelized Onion & Extra-Sharp Cheddar Quesadillas

Flank Steak Marinade:

• 1–1½ lbs flank steak
• 1/3 cup vinegar
• 1/2 cup soy sauce
• 1/2 cup olive oil
• 1 tsp cumin
• 1–2 tsp black pepper
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp onion powder
• 1½ tsp oregano
• Juice of 2 limes
• 4–5 cloves garlic, minced

Combine all marinade ingredients with the flank steak in a large resealable bag. Massage the mixture so the steak is evenly coated. Refrigerate and marinate at least 6 hours, preferably overnight, for best flavor.

Caramelized Onions:

• 1 tsp olive oil
• 1/2 sweet yellow onion, thinly sliced
• Salt, to taste

Heat the oil in a skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until deeply golden and caramelized, about 25–30 minutes. Season lightly with salt and set aside.

Other Ingredients:

• Flour tortillas
• Extra sharp cheddar, shredded
• Guacamole
• Salsa

Grill the marinated flank steak to your preferred doneness. Remove from heat and let it rest for a few minutes, then slice thinly across the grain for tender pieces.

To assemble each quesadilla, sprinkle a thin, even layer of shredded cheddar over a flour tortilla. Arrange several slices of steak over the cheese, add a spoonful of caramelized onions, and top with a little more cheese. Place a second tortilla on top.

Warm a skillet over medium heat and carefully transfer the assembled quesadilla to the pan. Cook 2–3 minutes per side, or until each side is golden brown and the cheese has melted. Remove from the skillet and let rest for a minute, then slice into wedges with a pizza cutter or sharp knife.

Serve the quesadillas hot with guacamole and salsa on the side. These pair well with black beans and tortilla chips for a complete, satisfying meal.

Printable version available from the original recipe source.