Steak Pepper Quesadillas

Instructions

1. 1

   Use four 20 cm tortillas, purchased grated cheddar and raw round steak purchased thin-cut, about 6 mm thick. Deseed and thinly slice the pepper. Cut the steak across the grain into short, narrow strips, pat dry and season with half the salt.

2. 2

   Heat 2 teaspoons of oil in a wide 32 cm skillet over medium-high heat for 1 minute, uncovered. Spread out the steak and cook for about 4 minutes, turning occasionally, until a food thermometer inserted sideways into the thickest strips reads at least 145°F/63°C. Transfer to a plate and rest for at least 3 minutes while cooking the pepper.

3. 3

   Add the remaining 1 teaspoon of oil to the same skillet. Add the pepper, cumin, remaining salt and black pepper. Cook uncovered over medium-high heat for 3 minutes, stirring, until crisp-tender and any released moisture has evaporated. Transfer to the plate with the rested steak and toss together.

4. 4

   Reduce the heat to medium. Spend about 1 minute assembling: lay out the four tortillas, scatter half the cheese over one half of each, and divide the steak and pepper evenly over those halves, leaving excess juices on the plate. Add the remaining cheese and fold each tortilla in half.

5. 5

   Place two folded quesadillas in the same skillet. Cook uncovered over medium heat for 90 seconds per side, pressing gently with a spatula, until golden and the cheese has melted. Transfer to serving plates and repeat with the remaining two quesadillas for another 3 minutes. Serve one folded quesadilla per person.