2014′s Week #14 Winner: Mesa Verde Flank with Grilled Relleno-style Quesadillas
Ann Jones from Geneva, IL
Ingredients (Serves 6 to 8):
Flank Steak:
2 tablespoons brown sugar
2 tablespoons red wine vinegar
1/4 cup olive oil
2 tablespoons juice from fresh lime (about 1- 2 limes)
1 teaspoon red pepper flakes
3 cloves garlic, minced
1 tablespoon green chili powder
1 tablespoon ground cumin
1/4 cup fresh cilantro leaves, chopped
2 teaspoons salt
1/2 teaspoon black pepper
1 (2 pound) flank steak
2 teaspoons vegetable oil for the grill
Quesadillas:
6 Anaheim chile peppers
1 tablespoon vegetable oil
8 ounces shredded Monterrey Jack Cheese
8 ounces Cotija cheese, crumbled
8 flour tortilla shells, about 8-inches in diameter
2 tablespoons vegetable oil
Garnish:
1 cup fresh-made guacamole (or store bought if you must)
1 cup chunky-style salsa or pico de gallo
1/2 cup sour cream
Instructions:
1. Place the flank steak in a large, plastic re-sealable bag. Combine marinade ingredients in a bowl and pour into the bag, over the meat. Seal and marinate in the refrigerator at least 1 hour before ready to cook.
2. To roast the Anaheim chiles, coat each with vegetable oil and place in an oven proof baking dish. Place directly under an oven broiler and cook, turning as each side begins to blacken and blister. Remove from oven and place chiles in a sealable plastic bag. Allow to steam in the bag 15 minutes. Remove charred skin using a paring knife. Remove the seeds and stem. Rinse and then pat dry.
3. Preheat an outdoor grill or indoor grill-pan over medium-high heat. Brush vegetable oil over the grill after preheated. Remove steak from the marinade and discard the excess; add meat to the grill. Cook 7 to 10 minutes per side for medium rare, or until desired doneness, turning once. Transfer the steak to a platter, cover lightly with foil and let rest 10 to 15 minutes before carving. Carve steak into thin slices, cutting across the grain.
4. To make the quesadillas, spread an even portion of the roasted Anaheim chiles over 4 tortilla shells. Top each with 2 ounces of Monterey Jack and 2 ounces of Cotija cheese. Top the tortillas with the remaining shells. Brush each side with vegetable oil and place over on the grill. Turn after a minute or 2 and cook an additional couple minutes, or until both sides are golden brown and cheese is starting to melt. Transfer to a pieces of aluminum foil and wrap to keep warm. When ready to serve, cut each quesadilla into 4 wedges.
5. Serve sliced steak with quesadilla wedges, guacamole, sour cream and salsa.
