Steak Teriyaki Quesadillas |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A recipe that was in my TOH magazine (by Lisa Huff) that I saved to try, but haven't yet. It sounds like a great thing to make for snacking while football is on or for a great lunch/dinner. I would saute the onions and peppers in a small bit of butter or oil while the steak is marinading, til softened. You can use whatever cheese makes you happy and I put the pineapple as optional, as I wouldn't use it. Ingredients:
1/3 cup reduced sodium soy sauce |
1/3 cup reduced-sodium chicken broth |
1 tablespoon brown sugar |
1 teaspoon minced fresh gingerroot |
1/2 teaspoon onion powder |
1 garlic clove, minced |
1 lb beef top sirloin steak (1 inch thick and 3/4 pound) |
1/2 cup finely chopped fresh pineapple (optional) |
1/2 cup finely chopped red onion |
1/2 cup finely chopped green pepper |
2 cups shredded part-skim mozzarella cheese |
6 flour tortillas (8 inches) |
Directions:
1. In a small bowl, combine the first six ingredients; set aside 3 tablespoons for filling. Pour remaining mixture into a large resealable plastic bag. Add the steak; seal bag and turn to coat. Refrigerate for 2 hours.
2. Drain steak and discard marinade. Grill steak, covered, over medium heat or broil 4 inches from the heat for 8-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
3. Remove steak from the grill and cool slightly; cut into bite-size pieces. In a large bowl, combine the pineapple, red onion, green pepper and beef.
4. Sprinkle half of the cheese over three tortillas. Using a slotted spoon, top with beef mixture. Drizzle with reserved soy mixture. Sprinkle with remaining cheese; top with remaining tortillas.
5. Grill over medium heat for 1-2 minutes on each side or until cheese is melted. Cut each into six wedges; serve immediately.
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