| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 1 hr 25 min |
| Yield: | 6 quesadillas |
Ingredients
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 1 tablespoon ground cumin
- 1 teaspoon kosher salt
- 2 cloves garlic
- Juice of 1 lemon
- 1 chipotle pepper in adobo sauce
- 1/2 cup plus 2 tablespoons olive oil
- Freshly ground black pepper
- Two 2-inch-thick rib-eye steaks
- 4 fresh poblano chiles
- 4 cups grated Monterey Jack cheese
- 12 flour tortillas
- 4 Roma tomatoes, diced
- 1 yellow onion, diced
- 6 tablespoons butter, for frying
- Pico de gallo, for serving, optional
- Salsa, for serving, optional
Instructions
- For the steak and marinade: Add the orange juice, soy sauce, cumin, salt, garlic, lemon juice, chipotle, 1/2 cup of the olive oil and some black pepper to a food processor and blend until smooth and combined.
- Put the steaks into a resealable plastic bag and pour the marinade over. Seal the bag and massage the marinade into the steaks to ensure they are totally coated. Marinate, refrigerated, for as long as it takes to roast the chiles and get the other ingredients ready for the quesadillas.
- For the roasted poblano chiles: Roast the chiles by using metal tongs to hold them one-by-one over the flame of your stovetop until the skin is totally charred. (If you don’t have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven’s broiler.) When totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow them to sweat for a good 20 minutes. Then use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise and scrape out the seeds and membranes, then slice into strips.
- Heat the remaining 2 tablespoons olive oil in a grill pan over high heat. Remove the steaks from the marinade and turn the heat to medium low. Grill for 5 to 6 minutes each side for medium rare. Let the steaks rest for 5 minutes, then slice.
- For the quesadillas: Build the quesadillas by laying some cheese on 6 of the tortillas, then some slices of steak and some of the poblano chile strips. Sprinkle with the tomato and onion. Top with a little more grated cheese and then place the remaining tortillas on top.
- Melt 1/2 tablespoon of butter in a clean skillet over medium heat and lay a quesadilla in the skillet. Cook until golden on the bottom, 3 to 4 minutes. Carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden, 3 to 4 minutes. Repeat with the remaining quesadillas.
- To serve: Cut the quesadillas into wedges and top with pico de gallo and salsa if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1280 |
| Total Fat | 92 g |
| Saturated Fat | 39 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 5 g |
| Sugar | 10 g |
| Protein | 54 g |
| Cholesterol | 188 mg |
| Sodium | 2228 mg |
Reviews
This is one of my favorites. I use sirloin but other than that, I don’t change a thing. I always make her pinto beans as a side with them. Soooo good!
So tasty and relatively easy! The marinade was perfect, and it didn’t take long for the meat to absorb all the flavor!! It’s not the quickest meal, but it’s worth the time.
Wonderful recipe. Very tasty and completely customizable. Adding to our meal rotation.
This is an amazing recipe!!! the marinade is delicious! Also, i chose a cheaper cut of meat because ribeye was just out of the question for me. Everyone loved it. My husband loved it so much, he asked for it again this week. 🙂 Win.
My husband is 95% vegetarian, but he allows himself the occasional “meat cheat.” He decided he wanted steak quesadillas and when I saw Ree had a recipe, I knew it would be to die for… the sounds we made while eating these were borderline indecent!! I will say, we cooked the steaks using our own method (back when we were carnivores) and they turned out just right. We also used burrito-size tortillas and folded them in half instead of stacking two smaller tortillas. Otherwise, we followed the recipe and were truly wowed with the results. I’ll be printing this one out to use on a future meat cheat night 😉
I love this marinade. I usually marinade the steak overnight then cook the next day. Super yummy.
Delicious. My steaks weren’t as thick as hers so they cooked just fine in the 4-5 minutes per side. I like mine on the rarer side, but if they were thicker I think you’d need to do longer, maybe 6-7 minutes per side for medium rare. I think the onions do better if finely chopped because I don’t like them completely raw; or could sweat the onions first and at the assembly they’d be partially cooked.
I’m not rating, only commenting. I’m having a very hard time believing that a 2 inch thick piece of steak can only be grilled for 5-6 min per side and be medium rare at that point – no way. The inside would be rare. I’m willing to be wrong, but I believe on the show she said to cook them for about 4 minutes per side for “medium rare.”
I love her show, and am not criticizing her or anything about her. I’m commenting because I think the editors of the show should do a better job of making sure instructions on the show match the actual recipe, and the cook times are accurate as well. I’ve cooked thick steak before and have a difficult time believing a cut 2 inches thick could be done in 8-10… It would be rare in the middle.