+For the quesadillas
°1 lb flank or flank steak
°2 teaspoons kosher salt
°1 teaspoon onion powder
°1 teaspoon black pepper
°1/2 teaspoon ground cumin
°1/2 teaspoon garlic powder
°2 tablespoons olive oil, divided
°1 medium onion, sliced
°2 1/2 c mozzarella cheese
°10 flour tortilla (8 inches)
+To serve (optional)
Heat skillet on medium-high heat. While pan is heating, pat steak dry on both sides with towel-paper.
In a small bowl, combine the salt, onion powder, black pepper, cumin and garlic powder.
Sprinkling season equally on both sides steak.
Adding 1 1/2 tsp of olive oil to the skillet also add the steak. cook on every side for for 4-8 min, depend on the thickness steak and how “cooked” you need it to be.
Removing steak from pan and transfering it to a cutting board to rest.
While meat is resting, adding rest 1/2 tsp of olive oil to the pan. Adding onions also cook, stir occasionally, for 8 minutes
Transfering onions to a bowl also wipe inside of the skillet thoroughly with a some paper towels tp clean. Put apart.
Uncovering steak and cut it against grain on the bias into slices or bite-sized pieces.
In a medium bowl, combine the grated mozzarella and Monterey Jack cheeses.
Assemble quesadillas by add 1/2 c shredded cheese to bottom of a tortilla, followed by steak, also onions also another 1/2 cup shredded cheese. Sprinkling pinch of salt also cover with another tortilla.
Returning clean pan to stove on medium heat. Utilize a spatula, carefully transfering quesadilla to the pan.
Cook the quesadillas for 1-2 minutes or until the bottom of the quesadilla is golden brown. Quickly flip the quesadilla and cook for another 1 to 2 minutes, until golden brown and the cheese is completely melted.
Assemble and bake the remaining quesadillas.
Serve immediately as is or cut the quesadillas into quarters. Serve with salsa, guacamole and sour cream.
Return the clean pan to the stove over medium heat.