Top these steak quesadillas with guacamole and salsa as desired.


Recipe Summary

2 hrs 25 mins
2 hrs 45 mins
20 mins
5 quesadillas


Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 275 degrees F (135 degrees C).

  • Combine beef broth, lime juice, 2 tablespoons olive oil, garlic, vinegar, chili-lime powder, onion, and cumin in a bowl. Whisk together until marinade is completely blended.

  • Heat remaining oil in a Dutch oven over medium-high heat. Pat flank steaks dry and season with salt and pepper. Sear until browned, 3 to 5 minutes per side. Remove from heat, pour the marinade on top, and cover.

  • Bake in the preheated oven until slightly pink center and fork-tender, about 2 hours. Drain liquid from the pot and shred beef with 2 forks.

  • Heat a skillet on the stovetop over medium heat and coat with cooking spray.

  • Lay a tortilla in the pan. Add desired amount of shredded steak and Cheddar-Monterey Jack cheese on top of tortilla and cover with another tortilla. Heat until both sides of quesadilla are golden brown, 2 to 3 minutes per side. Repeat with remaining tortillas, steak, and cheese.

  • Cut quesadillas into eighths and top with sour cream.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

965 calories; protein 46.2g; carbohydrates 78.1g; fat 51.2g; cholesterol 110.2mg; sodium 1893.7mg. Full Nutrition