Tuesday, September 11, 2012

Skirt Steak Quesadillas a la Lime with a side of Lime Brown Rice

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I love quesadillas! They taste great! They're fun to eat! And, there are so many possibilities for fillings! My new favorite is Skirt Steak Quesadilla!

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 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.


1 1/2 cups brown rice

3 1/4 cups water

1/2 teaspoon salt

2 tablespoons butter

  • Cook brown rice according to instructions on package.
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3 tablespoons additional butter

3 tablespoons sour cream

1 1/2 teaspoons Mexican lime zest

1 1/2 tablespoons lime juice

  • Prepare lime zest and lime juice for rice dish while rice is cooking.
  • Add additional butter, sour cream, lime zest and lime juice to cooked rice and mix well.
  • Keep warm while preparing ingredients for the Skirt Steak Quesadillas.
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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.

  • Heat large skillet on medium-high heat
  • Add oil to skillet and cook onion wedges sprinkled with salt until transparent, stirring as they cook for about 5 minutes.
  • Add green chilies to skillet and cook for an additional 3 minutes.
  • Set onions and chilies aside.
  • Drizzle 1 tablespoon of oil into empty skillet and add skirt steak; cook 3 minutes on each side.
  • NOTE: I ended up with tons of liquid forming in the skillet, while browning my steak. I had to pour off the liquid 3 times to keep from boiling my meat instead of frying it. While this was a bit of an annoyance, it didn't certainly didn't ruin the meat. The steak was tender, pink in the center, and very tasty! You may also grill your skirt steak on a well greased grill grate on Medium ~ 3 minutes on the first side, 2 on the second side.
  • Set steak on cutting board. Cover with foil and let rest for 10 minutes.
  • Cut steak into thin strips, cutting against the grain of the meat.
  • Spread about 1/4 cup of refried beans on tortilla.
  • Add 1/4 of the onion wedges and green chilies on top of beans.
  • Add 1/4 of the skirt steak; top with cheese and another tortilla.
  • Add a scant 1 teaspoon of oil; tilt pan to distribute oil evenly.
  • With skillet still on medium-high; fry each side of filled tortilla until golden brown on both sides.
  • Cut into wedges, stack on each plate, serve with dipping sauce and a side of Lime Brown Rice.

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!!!


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