Skirt steak or flap meat used to be a cheap cut of meat the Latinos bought, marinated, and turned into fajitas, and quesadillas! Unfortunately, their secret about skirt steak is out and the price isn't cheap anymore. The good news is Fresh and Easy is running a sale on skirt steak through this week for $3.99 a pound! I jumped on the sale and bought 2 large packages, divied them up into 1 pound packages and have some in the freezer to use later.I got my inspiration for creating a special skirt steak marinade from my daughter, Annie. I have never been a cilantro lover, that is, until Annie made me an incredible rice dish laced with tons of butter, lime zest, lime juice and cilantro. Just thinking about that rice can get me salivating! So, I decided to create my take on Lime Rice using brown rice and also create a lime marinade to tie the rice and steak quesadilla together for the perfect meal of Skirt Steak Quesadillas a la Lime and Lime Brown Rice!
SKIRT STEAK QUESADILLAS - Makes 4 servings Skirt steak is a very versatile and extremely tasty cut of meat, especially when marinated in yummy ingredients like ~ lime juice, garlic and a touch of cilantro!
1 pound skirt steak, with white membrane removed with a sharp knife.
1 teaspoon kosher salt
12 grinds of fresh ground pepper
Juice from 2 Mexican limes (Key limes)
2 cloves of finely minced garlic
1-2 teaspoons finely chopped cilantro
3 tablespoons extra virgin olive oil
- Place skirt steak in a glass bowl and marinate with above seasonings for 1 hour at room temperature.
- Meanwhile, prepare brown rice.
LIME BROWN RICE
1 1/2 cups brown rice
3 1/4 cups water
1/2 teaspoon salt
2 tablespoons butter
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SEASONINGS FOR LIME BROWN RICE
3 tablespoons additional butter
3 tablespoons sour cream
1 1/2 teaspoons Mexican lime zest
1 1/2 tablespoons lime juice
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INGREDIENTS FOR PUTTING QUESADILLAS TOGETHER
1 medium onion cut in wedges
4 green chilies roasted and cut into strips or 4 oz. can of roasted chilies
2 tablespoons light oil
1/4 teaspoon salt
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1 12-ounce can of green chili refried beans
1 package of fajita size tortillas or 8 homemade fajita tortillas
1 1/2 cups of shredded Mexican blend cheese or Colby Jack
DIPPING SAUCE ~ Serve in small dipping bowls at each place setting; 2 tablespoons of sour cream with a couple shakes of chipotle pepper sauce on top.
Skirt steak with white membrane removed.
Lime Brown Rice
Frying onion wedges and green chilies.
Browning skirt steak.
Tortilla with a layer or refried beans, onions and green chilies and skirt steak
. Topped with cheese . . .
Fried up all golden brown and crispy!
Cut into wedges with (my favorite) meat cleaver or large knife.
Crunchy and golden, oozing with melted cheese, loaded with flavorful skirt steak, onions, chilies and refried beans! Can you say, "YUM!"?
I must say I am very pleased with my latest creation! It looks great and tastes even better . . . Over at Julie's and maybe a coming attraction . . . Over at Your Place!!!