This recipe yields two large quesadilla's.
Season the steak with salt and pepper. Heat a saute pan over high heat and add the vegetable oil. When the oil begins to shimmer add the steak and sear for about 3min. or until the first side has formed a nice golden brown crust then flip the steak and sear on the other side for another 3 min. Continue to cook the steak until it has reached your desired internal temperature. For rare-125, med rare-135, med-145, and anything higher is well done.
Set the steak aside and let it rest for at least 10min. Once the steak is rested, go ahead and slice it as thinly as possible.
To assemble the Quesadilla's: place two tortillas side by side and add an even layer of cheese to both. Then carefully sprinkle Herbie's Mexican Chili Powder over the cheese. Lay out all of the sliced steak evenly between the two quesadilla's and top with more cheese until you are out! Place a tortilla on each one of the quesadilla's and prepare to grill.
Heat large saute pan, cast iron pan or flat top over medium high heat. Add 1 tablespoon of butter to the pan, once the butter is melted add 1 quesadilla at a time and cook on the first side for about two minutes, it should brown quickly. Using a spatula, carefully flip the quesadilla. Feel free to take the pan off of the heat to do this. Then cook on the other side until all of the cheese is melted and the outside of each tortilla is golden brown!
Serve with Williamson Wines Sriracha Horseradish Sauce on the side and enjoy with Williamson Wines Frolic Viognier.
This recipe would also make great tacos! Instead of buying 10" flour tortillas, buy any taco sized tortillas of your choice (corn or flour). Season your steak with Herbie's Mexican Chili Powder and instead of assembling the quesadillas assemble your simple but delicious tacos! Still serve with Williamson Wines Sriracha Horseradish sauce and enjoy with our Viognier!