Flank Steak and Caramelized Onion Quesadillas

These quesadillas were so good! The marinade for the meat created a unique flavor, and of course caramelized onions are always a yummy edition. Maybe our favorite part was serving it with fresh guacamole we made ourselves. So delish!

Okay, here is the deal. One of the things I love about cooking is that it's so much less expensive than eating out. I like to be frugal. So the $10 flank steak at the grocery store didn't look like the best choice to me when I made this recipe last week. Instead I went for a cheaper sirloin, marinated it, tenderized it and tried not to overcook it. Hence the reason my quesadillas didn't turn out as plump and delicious looking as the photo on For the Love of Cooking. The recipe still worked the way I made it but it would be a lot better with the flank steak, I'm sure.

Steak & Caramelized Onion Quesadillas

Flank Steak Marinade:

1 - 1 1/2 lbs of flank steak
⅓ cup vinegar
½ cup soy sauce
½ cup olive oil
1 teaspoon cumin
1-2 teaspoon black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon onion powder
1 ½ teaspoons oregano
2 limes, juiced
4-5 cloves garlic minced

Caramelized Onions:

1 teaspoon olive oil
½ sweet yellow onion
Salt to taste

Other Ingredients:

Flour tortillas
Sharp cheddar cheese, shredded (or monterey jack)

In a gallon size Ziploc bag, combine all marinade ingredients with flank steak and mix really well. Let marinate for at least 6 hours - overnight if you can.

Heat olive oil in a skillet over medium heat; add onions, cook for about 30 minutes or until caramelized. Season with salt and set aside.

Grill the flank steak to your liking. Let the meat rest before slicing in thin slices AGAINST the grain.

To prepare the quesadillas, take a little shredded cheese and sprinkle evenly over a flour tortilla. Place a few slices of flank steak over the cheese, add some caramelized onions and a little additional cheese. Place one more tortilla over the top to finish. Carefully place the quesadilla in a skillet over medium heat. Cook for 2-3 minutes on each side or until golden brown. Remove from heat and let cool for a minute. Slice with a pizza cutter into wedges. Serve with guacamole and salsa.

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