Steak Quesadilla Recipe
There is nothing better than succulent beef paired with gooey cheese and encased in a crispy tortilla! In this article, we'll explore the health benefits of pasture-raised beef, the evolution of quesadillas as a popular food item, cooking tips for tender results with pasture-raised meats, and a step-by-step guide to crafting the perfect steak quesadilla.
The Evolution of Quesadillas
Quesadillas have a rich history that dates back to the indigenous peoples of Mexico, who were making flatbreads long before the arrival of the Spanish. The term "quesadilla" is derived from the Spanish word "queso," meaning cheese. Originally, quesadillas were simple, consisting of tortillas filled with various ingredients like squash, pumpkin, and beans.
The introduction of cheese to this dish marked a turning point, transforming it into the cheesy, gooey delight we know today. Over time, quesadillas evolved, adopting various regional influences and diverse fillings. From street vendors in Mexico to high-end restaurants worldwide, quesadillas have become a versatile and beloved dish.
Health Benefits of Pasture-Raised Beef
Before delving into the delectable details of our steak quesadilla recipe, it's crucial to understand the importance of choosing pasture-raised beef. Unlike conventionally raised beef, pasture-raised beef comes from cattle that graze on open pastures, feeding on natural grasses. This results in meat that is leaner, richer in nutrients, and higher in beneficial fats like omega-3 fatty acids.
Pasture-raised beef is also known to contain higher levels of vitamins such as A and E, as well as antioxidants like beta-carotene. Additionally, it tends to have a more favorable omega-3 to omega-6 fatty acid ratio, contributing to a healthier balance in our diets. By opting for pasture-raised beef, you not only enhance the flavor of your dishes but also make a conscious choice towards a healthier lifestyle.
Cooking Tips for Tender Pasture-Raised Meats
Cooking pasture-raised beef requires a delicate touch to preserve its tenderness and natural flavors. Here are some essential tips to ensure your steak turns out perfectly every time:
Low and Slow: One of the key secrets to cooking pasture-raised beef is adopting the "low and slow" approach. This involves cooking the meat at a lower temperature for a longer duration, allowing the connective tissues to break down gradually, resulting in a more tender texture.
Beef Cooking Temperature Table: It's crucial to cook your beef to the right internal temperature to achieve the desired doneness. Here's a quick guide:
- Rare: 120-125°F
- Medium Rare: 130-135°F
- Medium: 140-145°F
- Medium Well: 150-155°F
- Well Done: 160°F and above
Let it Rest: After cooking, allow your steak to rest for at least 5 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring a juicier end result.
Other Tips:
- Marinate your steak for at least an hour to infuse it with flavor.
- Always slice against the grain for maximum tenderness.
- Save and use the leftover marinade for a delicious sauce.
Ingredients
- FFF Bavette Steak, Chuck Steak, Top Sirloin, or Sirloin Tip Steak (1 lb)
- 1/4 cup Balsamic Vinegar
- 1/2 cup Cabernet Sauvignon
- 1/4 cup Worcestershire Sauce
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Minced Garlic
- Tortillas
- Cheese (your choice, but something melty like cheddar or Monterey Jack works well)
List of Tools:
- Freezer bag for marinating
- Pan for cooking steak
- Small pot for marinade reduction
- Sauce bowl
- Knife for slicing
How to Make Instructions
Now, let's turn these cooking suggestions into a beginner-friendly guide:
- Ensure your steak is fully defrosted before starting the cooking process.
- In a freezer bag, combine balsamic vinegar, Cabernet Sauvignon, Worcestershire sauce, salt, pepper, and minced garlic. Place the steak in the bag and let it marinate for at least an hour.
- Heat a pan with a little olive oil over low heat. Cook the marinated steak for about 5 minutes per side (low and slow helps to maintain tenderness in pasture-raised meats).
- Transfer the cooked steak to a plate and save the leftover juices in the pan. Place them in a small pot with the remaining marinade.
- Add a bit more olive oil to the pan and turn up the heat. Sear the steak on high for a flavorful finish.
- Allow the cooked steak to rest for 5 minutes before slicing it thinly against the grain.
- Lay out your tortillas and add cheese. Place slices of the cooked steak on top.
- In the same pan, cook the quesadilla until the tortilla is crispy and the cheese is melted.
- While the quesadilla cooks, let the pot with leftover marinade simmer on low heat until it thickens, stirring occasionally.
- Cut your quesadilla, serve it with the thickened marinade dipping sauce, and savor the delightful flavors.
How to Store
If you happen to have leftovers, store them in an airtight container in the refrigerator. To reheat, use a pan or oven to maintain the quesadilla's crispiness.
Variations on the Recipe
Feel free to experiment with different cheeses, add vegetables, or incorporate various spices into the marinade to create unique flavor profiles. The beauty of quesadillas lies in their versatility.
Questions and Answers
Q: Can I use a different cut of beef?
A: Absolutely! While the suggested cuts work well, feel free to choose a cut that suits your preferences and availability. Ground beef can be an even more cost effective and easy option then even the cuts suggested.
Q: Can I make the marinade in advance?
A: Yes, you can prepare the marinade ahead of time and store it in the refrigerator until you're ready to use it.
Q: How should I cut the cheese?
A: We suggest grating it but think slices would work as well.
Q: What should I serve on the side?
A: Our steak quesadillas pair well with hispanic inspired sides like salsa and guacamole, or you can make a side salad or sauté some veggies on the side for a lower calorie option.
FULL RECIPE
Ingredients
- FFF Bavette Steak, Chuck Steak, Top Sirloin, or Sirloin Tip Steak (1 lb)
- 1/4 cup Balsamic Vinegar
- 1/2 cup Cabernet Sauvignon
- 1/4 cup Worcestershire Sauce
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Minced Garlic
- Tortillas
- Cheese (your choice, but something melty like cheddar or Monterey Jack works well)
Instructions
- Ensure your steak is fully defrosted before starting the cooking process.
- In a freezer bag, combine balsamic vinegar, Cabernet Sauvignon, Worcestershire sauce, salt, pepper, and minced garlic. Place the steak in the bag and let it marinate for at least an hour.
- Heat a pan with a little olive oil over low heat. Cook the marinated steak for about 5 minutes per side (low and slow helps to maintain tenderness in pasture-raised meats).
- Transfer the cooked steak to a plate and save the leftover juices in the pan. Place them in a small pot with the remaining marinade.
- Add a bit more olive oil to the pan and turn up the heat. Sear the steak on high for a flavorful finish.
- Allow the cooked steak to rest for 5 minutes before slicing it thinly against the grain.
- Lay out your tortillas and add cheese. Place slices of the cooked steak on top.
- In the same pan, cook the quesadilla until the tortilla is crispy and the cheese is melted.
- While the quesadilla cooks, let the pot with leftover marinade simmer on low heat until it thickens, stirring occasionally.
- Cut your quesadilla, serve it with the thickened marinade dipping sauce, and savor the delightful flavors.
