This one is a very simple and yet amazing recipe! The marinade just hits perfectly!

Length of time from start to finish: 1:05 min

Difficulty: Easy

Ingredients:

• 1lb skirt steak
• 1/2 bunch cilantro
• Juice of 1 lime
• 1 tbsp chipotle sauce
• 2 tbsp olive oil
• 3 tbsp soy sauce
• Salt to taste
• 6 medium flour tortillas
• 1 1/2 cup of cheese

Salsa Ingredients:

• 3 tomatillos
• 2 garlic cloves
• 1 tbsp chipotle sauce
• 1/4 bunch cilantro
• 1 jalapeño pepper
• 1/4 sweet onion
• Salt to taste

Instructions:

Start off by making your marinade in a blender. Add cilantro, lime juice, chipotle sauce, soy sauce, olive oil, garlic cloves, blend until smooth. Then in a zip lock bag, add your skirt steak and pour in the marinade. Marinade for 2 hours minimum but preferably overnight.

-While the steak is marinating, roast your ingredients in a skillet for your salsa, roast the tomatillos, jalapeño pepper, sweet onion, and garlic cloves, roast until tender and then blend all ingredients including the cilantro and add a tbsp chipotle sauce. Once blended add salt to taste.

-Then preheat your grill to 450 degrees, grill the skirt steak to your liking, depending on how well you want it cooked. I cooked mine to 125 internal temperature, about 3 min per side.

-Then let the steak rest for 5 min before slicing it. In the meantime, place your flour tortilla in a skillet or the grill and add cheese. Let it melt. Put your heat on medium, then remove it once the cheese is melted, now slice your steak. Cutting against the grain.

-Then it’s time to assemble, add the meat to the quesadilla and top it with your salsa.

I used chihuahua melting cheese but you can use your favourite cheese. This marinade also works on flank steak and flap meat. Adjust the spice level on the salsa by adding serrano peppers.