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1
Place the steak in a glass dish.
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2
Sprinkle the steak on both sides with salt and pepper.
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3
Let stand at least 15 minutes and up to 1 hour to tenderize, turning the steak occasionally.
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4
Heat the oil in a large, heavy skillet over high heat.
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5
Add the steak and saute to desired doneness, about 3 minutes per side for rare.
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6
Transfer the steak to a cutting board.
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7
Let rest 5 minutes.
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8
Slice thinly across the grain.
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9
Place 4 tortillas in the skillet with the pan juices and heat over medium-high heat, working in batches if necessary.
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10
Place 1/2 cup cheese on top of each one and top with 4 ounces sliced meat.
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11
Place the remaining 4 tortillas on the top.
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12
Cook until the cheese start to melt, about 2 minutes.
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13
Flip and cook until golden and the cheese is melted, another 2 minutes on the other side.
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14
Remove the quesadillas from the skillet.
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15
Peel open the quesadilla and spoon about 1/2 cup Roasted Tomatillo and Apple Salsa on top.
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16
Close the quesadilla and slice into quarters.
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17
Serve with Eva's Chunky Guacamole.
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18
Preheat the oven to 350 degrees F.
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19
Place the tomatillos, apples, garlic, onion and jalapenos on a baking sheet.
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20
Toss with the olive oil, 2 teaspoons salt and 1 teaspoon pepper and roast until the tomatillos are softened and slightly charred, about 20 minutes.
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21
Peel the garlic.
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22
Puree all the ingredients in a blender until smooth.
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23
Season with salt and pepper.
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24
A viewer, who may not be a professional cook, provided this recipe.
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25
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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26
In a large bowl, place the avocados, tomatoes, onion, cilantro, serrano, lemon juice, and salt, to taste.
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27
Stir gently until well combined.
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28
Transfer to a serving bowl and serve.
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29
Cook' s Note: To keep the guacamole from turning brown, press a pit from one of the avocados into the center of the dish.
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30
Remove it before serving.
