Jaw-Dropping! That was my reaction to my “Steak Fajita Quesadilla” recipe that I shared today on “Cookin’ with Kaye”, my weekly cooking show heard Friday morning at 8:20am on AM1370 KDTH. The steak in this recipe Flat Iron Steak and it’s one of the most tender cuts of meat, second only to Cremer’s Grocery famous Beef tenderloin. So, so tender. You’ve heard the term “melt in your mouth”, well, this is it! Cremer’s also has bags of frozne fajita vegetables to use along with fajita seasoning, salsa and 2 types of cheese. You can prep everything ahead of time, throw it in the fridge, warm it up the next day and you are good to go. This is a very easy recipe to put together. Just prep ahead of time! And, a reminder, this steak is very thin and doesn’t take long to grill, so, don’t leave it unattended! As I mention on the show today, it’s steak and we all know that steak isn’t inexpensive these days, so, don’t over cook this cut of meat! Remember, you can always toss it back on the grill if it’s not done to your liking, but, you can’t reverse an overcooked steak! So, error on the side of being under-cooked! I like my steak medium-rare. There’s a bunch of photos friends! Give this recipe a try! I know you’ll love it!!!
Steak Fajita Quesadillas (Makes 
2-3 lbs. Flat Iron Steak
1 pkg. Fajita seasoning
1 pkg. Fajita vegetables (bell peppers & onions)
2 jalapeno peppers, seeded and diced
½ cup Salsa (your favorite)
2 cups shredded Cheddar cheese
2 cups Colby/Jack cheese
16 flour burrito size tortillas
2 tbsp. butter
Sour Cream, Guacamole, Salsa, Pico de Gallo…etc. (toppings)
Shred and mix cheeses together in a large bowl and set aside.
Season the flat iron steak with fajita seasoning, on both sides. Grill steak over medium-high heat until medium-rare (130-135 degrees F.), about 3-4 minutes per side(lift corner and check for grill marks)rotate 45-degrees and cook another 1-2 mminutes. Flip and cook 2-3 minutes, rotate and cook 1-2 additional minutes until a meat thermometer reaches 130-135 degrees F. Remove from grill to a platter, let rest 5 minutes, cut across the grain, into bite size pieces or strips.
In a large skillet over medium-high heat, add 2 tbsp. butter and melt. Add bag of fajita vegetables and diced jalapenos, and saute 8-10 minutes or until tender, stirring occasionally. Add salsa and stir.
Spray a griddle with cooking spray. Heat griddle over medium-high heat. Place tortilla on hot griddle and top with some cheese, then layer the steak and vegetables on top and then some more cheese. Top with another tortilla and cook until bottom side of the tortilla is golden brown, 1-2 minutes, then flip and cook until the other side is gold brown as well (1-2 minutes). Watch closely so they don’t burn!
Remove the quesadillas onto a cutting board and slice them into quarters. Serve with sour cream, guacamole, salsa, pico de gallo and more, if desired.
