How to Level Up Your Steak Quesadillas | Blackstone Griddles
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- Опубліковано 13 тра 2024
- Savor Chef Nate's mouthwatering Steak Quesadillas: perfectly seasoned steak, melted cheese, and zesty toppings wrapped in a crispy tortilla!
Elevated Steak Quesadillas recipe: blackstoneproducts.com/blogs/...
Ingredients
1 pound outside skirt steak
1 yellow onion, thinly sliced
1 large jalapeno, thinly sliced
1-2 limes
1 large orange
2-3 tablespoons chopped cilantro
4 large flour tortillas
Blackstone Street Taco Seasoning
2 cups shredded cheese (any variety)
Herdez Cilantro Lime Sauce
Cholula hot sauce
Salt and pepper
Olive oil
Directions
1. Season the skirt steak with salt and pepper. Heat a drizzle of olive oil on a high-heat Blackstone griddle. Cook the steak for 2-3 minutes per side. Squeeze the juice of half a lime over the steak and let it reduce for about 2 minutes.
2. Remove the steak when rare and set aside. Add the onions to the griddle with the beef fat and cook for 2-3 minutes, tossing often.
3. While the onions cook, cut the beef into bite-sized pieces. Toss the beef with Blackstone Street Taco Seasoning. Return the beef to the griddle, squeeze in the remaining lime juice and orange juice, and cook for another 2-3 minutes, tossing often until the juices reduce and coat the beef. Remove the beef and onions, and clean the griddle surface.
4. Place the flour tortillas on the griddle. Top with shredded cheese, cooked beef and onions, jalapeno slices, cilantro, Herdez Cilantro Lime Sauce, and Cholula. Allow the cheese to melt, then fold the tortilla over. Flip a few times until golden and crispy.
5. Remove from the griddle, slice in half, and serve hot.
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#BlackstoneGriddle #BlackstoneGriddleRecipes #SteakQuesadillas - Навчання та стиль
This is no joke guys. I tried this method two nights ago and made the best quesadillas I’ve ever made. I’ll be using this technique from now on
Super cook on the griddle, perfect lesson for all of us to crank up the flavor with technique and the right approach. Good one for the dillas!!
Thanks for the great tips Chef Nate
Love it will make this soon.
Flavor! Let’s go Nate🍻definitely Cholula!
Absolutely stunning Nate ! Definitely a 🔥Quesadilla! Nice job. Cheers 🍻
New to the Chanel. Love the cutting board. Where can I find one?
Great video. However seeds aren't what give the pepper it's heat. It's the membranes.
Yeah, HalaPEEnyo....on a steeek. And favorite sause...the Tabasco Smoked Chipolte. I put that **** on everything!
That looks delicious! Thanks for the techniques
A lot of your recipe's are a little um Chefey for me, but this one is spot on!
❤❤❤❤
Quesadillas! My fave! ❤
❤ Quesadillas!!!
First Nate drops this video, then CJ elevates with...eggs. Coincidence? What's next, BBQ chicken enchiladas?
What kind of steak did you use
It was skirt steak
@ 3:38, Kra-san-wich
You said flavortown, I started thinking funkytown... Wrong show😅
Great video on a simple cook. Try saying it as a halaPENyo, with or without the accent.
Love the taste of corn tortillas, but prefer the texture of flour tortillas.
I love tex-mex food - I made beef and refried bean burritos for "Taco Tuesday" tonight. - Cheers Nate!
Tabasco lol
lol
Have you ever taken advice from Kenji? Use Mayo on the protein with your rub, it won’t burn.
His dull knife is killing me. Just bruised the crap out of the cilantro