Recipe

Grilled Steak Quesadillas With Tropical Salsa Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 5 months, 2 weeks ago this recipe looks more involved then it actually is... My husband thought I should find some good Quesadilla recipes... this is one that I found on the web that he thought sounded good.... Prep:15m Cook:10m Servings:4	Peetabear
	grilled steak quesadillas mexican

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Fans

pleclare

mjcmcook

quaziefly

minitindel

Ingredients

1 lb. boneless beef top sirloin steak, cut 3/4-inch thick (about 1 pound)

2 fresh pineapple slices, cut 1/2-inch thick

2 Tbsp. finely chopped fresh cilantro

4 oz. cream cheese, softened

1 cup shredded Monterey Jack cheese

8 small flour tortillas (6 to 7-inch diameter)

2/3 cup canned black beans, drained, rinsed

2 Tbsp. Chef Harry's Steak Spice Rub

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Grilled Tropical Salsa

2 plum tomatoes, seeded, diced

1/4 cup chopped red onion

1 jalapeno pepper, seeded, finely chopped

1 Tbsp. brown sugar

1 Tbsp. fresh lime juice

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Chef Harry's Steak Spice Rub

Prep Time

5 minutes

Ingredients

8 Tbsp. paprika

6 Tbsp. Kosher salt

2 Tbsp. fine ground black pepper

1 Tbsp. cumin

1 Tbsp. granulated garlic

1 tsp. cayenne pepper

Instructions

Combine ingredients for a bold blend of spices.

Directions

Sprinkle Chef Harry's Steak Spice Rub evenly over steak.

Place steak in center of grid over medium, ash-covered coals; arrange pineapple slices around steak. Grill steak, uncovered, 13 to 16 minutes for medium rare to medium doneness, turning occasionally. Grill pineapple about 5 minutes on each side or until lightly browned.

Chop pineapple; place in small bowl. Add remaining Tropical Salsa ingredients; stir to combine. Season with salt, as desired. Set aside.

Carve steak into thin slices; toss with cilantro and season with salt, as desired.

Combine cream cheese and Monterey Jack cheese in medium bowl. Spread 1 side of each tortilla with 2 tablespoons cheese mixture. Layer beans and steak slices evenly over 4 tortillas; top with remaining tortillas, cheese side down.

Place quesadillas on grid over medium, ash-covered coals. Grill, uncovered, 1 to 2 minutes per side or until tortillas are crisp and lightly browned. Cut each quesadilla into quarters; serve with Tropical Salsa.

Suggestions

Cook's Tip: One can (8 ounces) pineapple slices in juice, drained, may be substituted for fresh pineapple. Grill 2 minutes per side or until lightly browned.

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