Chili-Lime Steak Quesadillas

I really, really, really love Mexican food. From chimichangas to quesadillas to burritos and tacos and nachos and margaritas and guacamole and... you get the picture. And as I've mentioned before, I really love steak. And I also love saving money. And I am not going to spend $10 per pound for sirloin only to chop it up and throw it in a tortilla. So I devised this recipe to utilize a cheaper cut of steak and keep it nice and tender.

And, of course, to taste awesome.

Steak Quesadillas

For the marinade, you'll need:
You'll need:
1/4 c lime juice
6 garlic cloves, minced
4 t canola oil
1 T chili powder
1 t ground chipotle powder
1 t cumin
1 t salt
1 t pepper
1/2 t onion powder
1.5-2 lb steak, such as blade steak or top round steak

This method uses three techniques to maximize the tenderness of the meat. First, place the large cut of steak between two layers of wax paper and pound it with a meat tenderizer mallet.

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Secondly, cut the steak into thin strips against the grain. If you're having trouble finding the grain, gently pull and stretch the steak in different directions. You'll be able to see the muscle tissues running parallel lines. Cut perpendicular to those lines. (Geography refresher, anyone?)

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Finally, marinate the steak in acid. Like lime juice. Aside from tasting great, the acid in the lime juice helps break down the connective tissue in the meat, making it more tender. So, combine all these amazing flavors in a quart-sized resealable bag...

... and add the steak. Seal the bag and knead it to spread that marinade around. Put it in the fridge for at least 4 hours, turning once or twice.

When dinnertime rolls around, heat a skillet over medium heat and drop in the steak, working in batches if necessary, and cook for just a few minutes, stirring occasionally.

Overcooking the meat will undo all that tenderizing we did earlier, so please, please... don't overcook your steak. Less than five minutes should do it.

Then simply pile the steak inside a flour tortilla, along with plenty of cheese and any other toppings you like, such as sautéed veggies, cilantro, etc. Heat it in a quesadilla maker or a skillet until the tortilla is golden and the cheese is melted. Serve with beans, rice, sour cream, guacamole, salsa, chips, margaritas...