Steak Kebabs With Quesadillas. Serve the kebabs in the lettuce leaves with the remaining salsa verde, the quesadilla wedges and mango slices. Flip the quesadilla over and cook the other side until it's golden. Remove from pan and cut into quarters or eighths.
It's perfect meal to pair with Salsa Fresca and Guacamole.
For the vegetable quesadilla, add your zucchini and corn mixture to a corn tortilla and top with cheese.
Press down a little bit on the tortilla to press everything together so your veggies don't fall out when you flip your tortilla.
You can have Steak Kebabs With Quesadillas using 12 ingredients and 4 steps. Here is how you cook that.
Ingredients of Steak Kebabs With Quesadillas
- Prepare 2 cup of Fresh cilantro.
- You need 3 of Scallions.
- Prepare 2 of Limes (1 cut into 8 wedges, 1 squeezed).
- It's 1 tbsp of Red wine vinegar.
- Prepare 1 tsp of Worcestershire sauce.
- You need of Kosher salt and black pepper.
- You need 1/4 cup of Extra virgin olive oil.
- It's 1 1/4 lb of Beef tri-tip steak.
- It's 2 of Burrito size flour tortillas.
- You need 1 1/2 cup of Shredded pepper jack cheese.
- Prepare 16 small of romaine lettuce leaves.
- Prepare 1 of Mango, peeled, pitted and sliced.
Steak Kebabs (Skewers) - A Must Try Steak Recipe! My favorite way to eat steak kebabs is topped with this AWESOME chimichurri sauce! It adds flavor and zing to anything you're grilling! Grilled veggie & steak kebabs tossed with an amazing basil sauce.
Steak Kebabs With Quesadillas instructions
- Preheat the grill to medium high. Make the salsa Verde: pulse 1 3/4 cups cilantro, scallions, lime juice, vinegar, Worcestershire sauce and a large pinch each of salt and pepper in a food processor until slightly chunky. With the motor running, Poor in the olive oil and purée until combined, scraping down the sides as needed. Season with more salt and pepper..
- Poke the steak all over with a fork to tenderize it, then cut into 1 inch cubes; toss with 2 tablespoons of the salsa Verde and season with salt and pepper. Thread on 28 metal skewers, finishing each skewer with a lime wedge; set aside..
- Tear off a 16 inch piece of foil. Place one tortilla on the left side of the foil; top with cheese and the remaining 1/4 cup cilantro, then sandwich with the other tortilla. Fold the right side of the foil over and seal the edges to form a packet..
- Brush the grill grates with all of oil. Grill the kebabs, turning occasionally, 4 to 6 minutes for medium rare. Transfer to a plate and let rest. Meanwhile, grill the quesadilla until the cheese melts, about two minutes per side; unwrap and cut into wedges. Serve the kebabs in the lettuce leaves with the remaining salsa Verde, the quesadilla wedges and mango slices..
Thick cut pieces of steak are marinated in a flavorful blend of ingredients and then skewered with peppers and onion and then grilled to perfection to bring you the best steak kebabs! These kebabs are topped with a fresh basil sauce. Steak-and-cheese quesadillas, served with a side of black-bean salsa, make a quick, delicious dinner. My husband and I love the bean salsa. For the quesadillas instead of heating them in the oven we just chopped up the steak in pieces and spread it over the tortilla with cheese and heated.
