Steak Kebabs With Quesadillas. Serve the kebabs in the lettuce leaves with the remaining salsa verde, the quesadilla wedges and mango slices. This Steak Quesadilla is one of my family favorites Tex-Mex dish. It's perfect meal to pair with Salsa Fresca and Guacamole.

Repeat these steps with the remaining tortillas. Steak Kebabs are the one of the tastiest summertime dinners! These are layered with juicy tender pieces of flavorful, marinated beef and colorful quartet of tender veggies. You can have Steak Kebabs With Quesadillas using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients of Steak Kebabs With Quesadillas

Prepare 2 cup of Fresh cilantro.
It's 3 of Scallions.
Prepare 2 of Limes (1 cut into 8 wedges, 1 squeezed).
It's 1 tbsp of Red wine vinegar.
It's 1 tsp of Worcestershire sauce.
It's of Kosher salt and black pepper.
Prepare 1/4 cup of Extra virgin olive oil.
You need 1 1/4 lb of Beef tri-tip steak.
You need 2 of Burrito size flour tortillas.
It's 1 1/2 cup of Shredded pepper jack cheese.
You need 16 small of romaine lettuce leaves.
It's 1 of Mango, peeled, pitted and sliced.

An exciting recipe the whole family can agree on! Preparation Place steak in glass dish. Steaks follow the same protocol, but can last a bit longer at three to five days. Steak-and-cheese quesadillas, served with a side of black-bean salsa, make a quick, delicious dinner.

Steak Kebabs With Quesadillas instructions

Preheat the grill to medium high. Make the salsa Verde: pulse 1 3/4 cups cilantro, scallions, lime juice, vinegar, Worcestershire sauce and a large pinch each of salt and pepper in a food processor until slightly chunky. With the motor running, Poor in the olive oil and purée until combined, scraping down the sides as needed. Season with more salt and pepper..
Poke the steak all over with a fork to tenderize it, then cut into 1 inch cubes; toss with 2 tablespoons of the salsa Verde and season with salt and pepper. Thread on 28 metal skewers, finishing each skewer with a lime wedge; set aside..
Tear off a 16 inch piece of foil. Place one tortilla on the left side of the foil; top with cheese and the remaining 1/4 cup cilantro, then sandwich with the other tortilla. Fold the right side of the foil over and seal the edges to form a packet..
Brush the grill grates with all of oil. Grill the kebabs, turning occasionally, 4 to 6 minutes for medium rare. Transfer to a plate and let rest. Meanwhile, grill the quesadilla until the cheese melts, about two minutes per side; unwrap and cut into wedges. Serve the kebabs in the lettuce leaves with the remaining salsa Verde, the quesadilla wedges and mango slices..

For the quesadillas instead of heating them in the oven we just chopped up the steak in pieces and spread it over the tortilla with cheese and heated over the pan so it could melt. Baking flank steak in a Dutch oven full of garlicky-lime marinade yields the tender, shreddable beef that makes these quesadillas a kid favorite! Kid-Friendly Flank Steak Quesadillas. this link is to an external site that may or may not meet accessibility guidelines. Food … These beef kebabs pair marinated steak with mushrooms and onions to deliver a steakhouse experience on a stick. Why this recipe works: Sirloin tips provide the right balance between tenderness and flavor for kebabs.