Steak Quesadillas



  • 1 1/2 lb. flank steak
  • kosher salt
  • Freshly ground black pepper
  • 2 c. shredded Cheddar
  • 2 c. Shredded Monterey Jack
  • 2 avocados
  • 1 lime
  • 2 c. Pico de Gallo
  • 8 flour tortillas


  1. Preheat grill and oven to 375°. Meanwhile, pat dry steak and generously season with salt and pepper. In a small bowl, mix together cheddar and Monterey Jack. Set aside.
  2. Cut both avocados in half, remove pits and scoop out all halves from the skin using a large spoon; discard skin. Slice one avocado into 1/4″ slices. Drizzle with fresh lime juice and cover in plastic wrap, then set aside. Chop remaining avocado and mix with pico de gallo. Set aside.
  3. Add steak to the grill and cook 5 to 6 minutes on each side for medium doneness. Transfer steak to a plate and cover loosely with foil; let rest for 5 minutes. Cut into thin slices on a diagonal.
  4. Prepare 2 rimmed sheet pans with parchment paper. Place tortillas in pan and add 1/2 cup of cheese mixture, then layer slices of avocado and steak. Cover with 1/2 cup of cheese and place another tortilla on top. Repeat for remaining quesadillas. Bake until cheese is melted, about 10 minutes.
  5. Cut quesadillas into wedges and serve with pico de gallo-avocado salsa.

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