| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- 4 tablespoons (1/2 stick) butter, melted
- 1/4 cup tequila anejo
- 1 tablespoon chopped fresh thyme
- 1 serrano chile, stemmed and finely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons chopped fresh cilantro
- 1 (1-pound) flap steak or skirt steak
- Salt and freshly ground black pepper
- Olive oil, for grilling
- 3 cups shredded Monterey jack cheese
- 2 avocados, sliced
- 1 cup store-bought red salsa or hot sauce
Instructions
- In a 9 by 13-inch glass baking dish, combine the butter, tequila, thyme, serrano, garlic and cilantro and mix well. Transfer steak to the marinade and sprinkle with salt and freshly ground black pepper. Let stand at room temperature for 30 minutes or in the refrigerator for up to 2 hours.
- Preheat a large griddle or skillet over medium-high heat and brush with olive oil. Cook the steak, turning occasionally, 6 to 8 minutes per side for medium-rare. Let rest on a plate covered with aluminum foil for 10 minutes. Cut the meat against the grain into 1/2-inch pieces.
- On the same griddle used to cook the steak, over medium-high heat, place 3 (1/4 cup) mounds of cheese spaced 2 inches apart. Let cook for 3 minutes (the cheese will spread flat like a tortilla, make sure they don’t stick together). After the cheese browns on the bottom (the cheese will stay white on the top side), add 1/4 cup sliced meat over half of the cheese and fold the other half over like a half moon-shaped quesadilla. Transfer to a baking sheet and cover with aluminum foil to keep warm. Repeat the procedure with the remaining ingredients.
- Serve each cheese taco with sliced avocado and salsa or hot sauce.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 628 |
| Total Fat | 52 g |
| Saturated Fat | 24 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 34 g |
| Cholesterol | 134 mg |
| Sodium | 1507 mg |
Reviews
I gave this recipe only three stars because of the inaccuracy of the directions in the recipe. The marinade was great. Gave the meat great flavor. Didn’t look particularly good as the butter solidified. The problem came with the cheese. Directions said to use the same heat level when cooking meat and cheese. The cheese blackened around the edges (burned) before all the cheese melted in the middle. After the meat was cooked the grease and brown bits needed to be cleaned off the griddle. I attempted this but there still was too much liquid on the griddle. The cheese looked like it was swimming in grease. Think I will toss the cheese part of the recipe and keep the marinade part.
where did the recipe box go? and the save feature
Taste-wise this dish was absolutely amazing!! And creating a beautiful presentation was quite a bit easier than previous projects. I just have to work on getting the meat a little more tender.
I substituted the tequila for lime juice. I like to eat tangy and tart foods and it was terrific.
Well, this is the second recipe I’ve tried this week (2 different chefs that was kind of blah. It’s just missing something and we won’t be making this again. I’m generally a creative cook and improvise to make things great, but this just isn’t a great starting point.
I had left over grilled pork tenderloin which i sliced thin, sauteed with onions and peppers with a mango salsa and the cheddar cheese tortillas. So delightful. My husband, who is Hispanic, loved them, and all without carbs. Great idea and will make over and over again! Thank you for this great recipe!
Unbelievably delicious!!! Never imagined making a cheese tortilla (best cooked at 375 so it browns without burning and wow was it good. Our stomaches were full but our mouths begged for more. Planning to make again SOON. A must have for any Atkins type diet.
Beef marinaded in butter!!! How can you go wrong with that. I loved this recipe and I am going to cook it again this week. I use chuck beef, because it is easy on the wallet.
I thought this looked sooooo good when I watched this episode. Unfortunately, it was too much cheese for me and my family (and I am a cheese lover). It just over powered the meat. Thankfully, I had tortillas on hand. I will stick w/ corn or flour tortillas when eating tacos.
Loved the meat flavor from the marindade. Did it open faced for more meat & toppings to cheese balance. The avocado and some mango salsa went great on this.