Can you say that five times fast without stuttering? Will you laugh with me as I say this is a mouthful? Ha! These luscious quesadillas are filled with cheddar, jack and goat cheese. And mushrooms. Draped over them are strips of grilled (marinated first) skirt steak. On each quesadilla is a dollop of salsa verde (tomatillos, jalapeno, garlic and cilantro), and the light colored sauce on the steak is aioli mayonnaise zipped up with mustard, vinegar and chipotle chiles in adobo sauce.

Skirt (flap) steak is thin and takes a short time on the grill.
Skirt steak – also called flap steak – is a fairly thin meat that is very flavorful. It’s a tender cut, but likes to be marinated too. Only caution – don’t overcook it or it will be tough. Grilling the meat for about 4 minutes on each side is about right. Adjust a minute either way depending on the thickness.
There are several steps to this steak entree. However, I assure you, it will be worth the effort. I just wish I had a sous chef here in my kitchen to do some of the chopping and mincing required. When I win the lottery . . . Since that’s not likely to happen anytime soon, guess I’ll have to do the work!
All the steps in this meal are quite easy, however, so don’t let the length of the recipe deter you from trying it. First you need to marinate the meat overnight (makes it more tender and lots more flavorful). You can make the aioli the day ahead (it’s cinchy, actually). The salsa verde isn’t all that hard since it’s cooked in a saucepan, then poured into a blender with the other ingredients. So really, it’s not all that difficult either. That you want to make an hour or so before eating as the cilantro begins to break down after that.

The quesadilla is baked in a 400 oven for about 12 minutes.
Meanwhile you need to get all the quesadilla filling ready. They are assembled about 20-30 minutes before dinner and are popped in a 400 oven. During that baking time, you’ll prepare the steak – it gets drained, blotted with paper towels, then grilled (outdoor or inside stovetop) for about 4 or so minutes each side until it’s barely done and still pink in the middle. For the quesadillas you will use – if available where you live – Mission brand tortillas. (Frankly, I never buy them, because they’re a kind of cheap-o brand – others are better.) But for this purpose, you want a more pastry-like flour tortilla and Mission brand are exactly what’s needed. Once the quesadillas are baked, cut them up into wedges (each person eats half of a quesadilla), put them on a piping hot plate and add the skirt steak strips, the salsa and the aioli. Garnish with a few sprigs of cilantro and you’re done. The recipe is Phillis Carey’s, from a cooking class a couple of weeks ago. If you like Mexican food, you’ll really enjoy this. It’s easy enough to make these kid-friendly too or for the palate-challenged (without the chipotle chiles if you so choose). Make the sauces, just reduce the “heat” if you must.
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Skirt Steak over Cheese Quesadillas with Chipotle Aioli and Salsa Verde
Recipe: Phillis Carey, cooking instructor & author
Servings: 8
NOTES: Make the sauces ahead of time. Time the baking of the quesadillas with the grilling of the steaks so they both are done at the same time. You want both the quesadilla and the steak to be piping-hot.
AIOLI:
1 cup mayonnaise
1/4 cup coarse grain mustard
2 tablespoons white wine vinegar
1 tablespoon chipotle chile canned in adobo — minced
SKIRT STEAK & MARINADE:
2 1/2 pounds skirt steak — trimmed of all fat & silverskin
1/4 cup olive oil
2 tablespoons garlic — chopped
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon adobo sauce — from the chipotle chiles above
QUESADILLAS:
1 large red onion — halved, thinly sliced
3 tablespoons red wine vinegar
3 tablespoons unsalted butter
1 tablespoon garlic — chopped
3/4 pound button mushroom — sliced
8 whole flour tortilla — Mission brand, 8-inch diameter
2 cups Jack cheese — grated
2 cups cheddar cheese — grated
1/2 cup goat cheese — crumbled
2 tablespoons vegetable oil
1/2 teaspoon chili powder
SALSA VERDE:
3/4 pound tomatillos — husked, rinsed
1 medium jalapeno chile pepper — stem removed and some seeds
2 cloves garlic — peeled
1/2 teaspoon ground cumin
1/2 cup cilantro
3 tablespoons Italian parsley
1 tablespoon vegetable oil
Salt to taste
Sugar, only if the salsa tastes too bitter
1. AIOLI: Whisk all ingredients in a small bowl to blend. Season to taste with salt and pepper. Refrigerate (can be made one day ahead).
2. STEAK: Whisk marinade ingredients and add to shallow casserole (or plastic bag). Add steak, turning to coat. Cover and refrigerate at least 8 hours, or up to 24.
3. SALSA: Combine tomatillos and jalapeno in a saucepan. Cover with water and bring to a boil. Lower heat and simmer until soft, about 15 minutes. Remove from heat and let stand 15 minutes. Drain. Transfer tomatillo mixture to food processor. Add garlic and cumin and pulse to coarsely chop. Add cilantro and parsley and blend until herbs are chopped and salsa is chunky. Heat oil in a medium saucepan over medium heat. Add salsa and simmer until slightly thickened and reduced to 1 cup, about 10 minutes. Season with salt to taste. Taste the sauce – if it’s bitter, add just a pinch or two of sugar. Can be made ahead.
4. QUESADILLAS: Preheat oven to 400. Place onion rings in a bowl and cover with cold water. Add vinegar and let stand at least 10 minutes. Drain. Melt butter with garlic in a large skillet over medium-high heat. Add mushrooms and sprinkle with salt. Cook until mushrooms are cooked and browned. Cool slightly. Arrange tortillas on 2 parchment-lined baking sheets. Toss together the 3 cheeses. Divide cheese evenly among tortillas. Add mushrooms and onions and fold each quesadilla in half. Brush tops with oil and sprinkle lightly with chili powder. Bake for 12 minutes or until crispy and cheese is melted.
5. GRILLING: Cook the meat while the quesadillas are in the oven. Remove meat from marinade and drain briefly on paper towel. Grill meat on a medium-high grill, for about 3-5 minutes per side. Do not overcook, of the meat will be tough. Transfer meat to a cutting board. Thinly slice steaks ACROSS the grain.
6. SERVING: Cut quesadillas into thirds and arrange on plates. Arrange meat in a mound in the center of each plate, then drizzle salsa verde over the quesadillas and place a dollop of the aioli on top of the steak slices. Taste the steak for seasoning (may need salt), and serve immediately.
Per Serving: 1029 Calories; 73g Fat (62.8% calories from fat); 46g Protein; 51g Carbohydrate; 5g Dietary Fiber; 131mg Cholesterol; 932mg Sodium.
A year ago: Lemon Ginger Frozen Yogurt
Two years ago: Avocado Butter (an appetizer for crackers)

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