Ranger Steak Quesadillas Recipe

You know what I love about Quesadillas?  Everything.  From the crisp tortilla to the smoked steak, to the rubs and finally those sautéed peppers and onions.  This recipe is great as a meal and works amazingly as an appetizer too.  We used the Traeger Ranger Grill grate and griddle to perform this one grill meal.

Yield: 4 Quesadilla

Prep time: 10 Minutes

Total time: 25 Minutes

Ingredients

Measure   Ingredient                                                    Prep Notes      

1 lb               Beef, Skirt Steak, Trimmed                                     

Taste            Bayou Dust Rub, 5280 Culinary        Season to Taste

8 ea              Tortilla, Corn/Flour Yellow                                               

½ ea             Pepper, Red Bell                                      Cleaned, halved and julienned

½ ea             Pepper, Green Bell                                  Cleaned, halved and julienned

½ ea             Onion, Yellow, Sweet                             Cleaned, halved and julienned

1 Tbsp          Oil, Canola or Vegetable                                         

Taste            Fire Salt Rub, 5280 Culinary              Season to taste

1 Cups          Mexican Cheese Blend, Shredded                          

4 Tbsp          Cotija Cheese, Crumbled          

1 Tbsp          Cilantro, Leaves, Chopped                                     

Taste           Sour Cream

Taste           Tomatillo Salsa or Red Salsa (I Like both)             

Beef Prep Directions:

  • After trimming the skirt steak, rub all sides with the bayou dust (as light or as heavy as desired)
  • Place onto a cookie sheet and allow to sit at room temp for 10 minutes
  • This will allow the meat to start absorbing some of the seasoning

Peppers Prep Directions:

  • Slice the peppers and onions and place into a medium stainless-steel mixing bowl
  • Mix the peppers and onions and break up the onions into pieces
  • Add the oil and mix well
  • Add the Fire Salt and mix well, adjust if needed
  • Allow to sit for 15 minutes to marinate

Cooking Notes:

  • Be sure when seasoning the Skirt Steak to allow it to sit for 2-4 hours with the rub on
    • Keep refrigerated when rubbed

Cooking Directions:

  • Prep Beef as listed above
  • Prep Peppers as listed above
  • Load the pellet hopper with choice of pellets – we like the Texas Beef Blend for Quesadillas
  • Turn the Traeger Ranger to 180 Degrees and allow to come to temp and smoke
  • Load with Skirt Steak and allow to smoke for 20 Minutes
  • Turn the ranger to 425 and cook the skirt steak to medium rare
  • Remove from the ranger, place on a plate and allow to rest
  • On the Ranger, change the grill grate to the cast iron griddle and allow to heat to 425
    • Use heat proof gloves while doing this process
  • Place the peppers and onions onto the griddle and saute for 3 minutes
  • Slice the Skirt Steak against the grain, into thin strips, add to the peppers and onions and saute for 3 more minutes
  • Remove beef and peppers from the griddle and place the tortillas onto the griddle

QUESADILLA BUILD GUIDE

  • Bottom Tortillas
  • ½ of Cheese on bottom tortilla
  • Peppers and Beef
  • ½ of Cheese on top of peppers/beef
  • Top Tortillas

QUESADILLA COOKING GUIDE

  • Once the Quesadillas are built, allow to cook on the first side for 3 minutes
  • Flip and cook on the second side for 2-3 minutes or until cheese is melted
  • Remove from the griddle to a cutting board
  • Cut into quarters and serve with Salsa, Tomatillo Salsa and Sour Cream, Garnish with chopped cilantro

Grills / Grill Gear Used:

 

Shopping List (Products Used):