DRY RUBBED SKIRT STEAK AND ROASTED PEPPER QUESADILLA

Recipe: DRY RUBBED SKIRT STEAK AND

Summary: NACHO DADDIES | Chef Erika Thomas

Roasted Red Peppers:

Use red, yellow and orange peppers or small sweet peppers

Coat peppers with olive oil and salt and pepper. Place in an oven on 350 degrees for 15-20 minutes. Remove and cover with saran wrap. Once cooled the skin will easily peel away.

 

Dry Rub:

1 Tbsp. cumin

1 Tbsp. chili powder

½ Tbsp. paprika

1 Tbsp. onion powder

1 Tbsp. garlic powder

1 Tbsp. oregano

½ Tbsp. salt

Mix all ingredients together and rub on steak before grilling.

 

6 oz. skirt steak

2 – 6” tortillas

Julienne the roasted peppers and steak. Heat a sauté pan and coat with olive oil. Place one tortilla on a pan. Layer on steak, peppers, and grated white American cheese. Top with other tortilla. On medium gas heat, brown both sides of quesadilla. Once done, cut into 4 wedges or fold in half and wrap in foil for an easy grab and go meal.