Tuesday, May 13, 2008

Steak quesidillas, the reason my husband loves me

This is the most asked for meal in our home. My husband absolutely loves these and doesn't complain one bit about eating them for leftovers (and he HATES leftovers)

I start with my version of carne asada (see recipe below) and then slice it very very thinly against the grain into small strips. I place these on top of a burrito sized tortilla and top with loads of cheese. I usually use a combination of monterrey jack and cheddar cheeses. Then I put another tortilla on top and put it in a non stick skillet. I don't put butter or spray or anything else in the skillet while I am toasting the bread. Then I cut them into quarters and serve with salsa and sour cream.

Carne Asada

from: me!

London broil roast, trimmed of all fat and gristle
Juice and zest from two lemons
1/4 cup olive oil or canola oil
packet of taco seasoning

1. In a large ziplock bag mix together the lemon juice and zest, oil and taco seasoning. Add in the roast and marinate for one hour.

2. Heat a large grill pan over high heat. Preheat oven to 400 degrees. Sear the meat on both sides (about 3 minutes) and then put in oven for 5 minutes.

3. Remove pan from oven. Set roast on a cutting board. Allow to "rest" for about 10 minutes.

4. Thinly slice the meat against the grain.

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