Quick Answer
The best cuts of steak to use for quesadillas are flank steak, skirt steak, hanger steak, or flat iron steak. These cuts are flavorful, relatively inexpensive, and become tender when sliced thinly and cooked quickly over high heat. When choosing a steak for quesadillas, opt for cuts from the chuck, flank, plate, or skirt regions which have good marbling and will cook up nicely on a griddle or skillet. Avoid expensive tender cuts like filet mignon which would be wasted in a quesadilla.
What Makes a Good Steak for Quesadillas?
When selecting a steak to use in quesadillas, there are a few important factors to consider:
Tenderness
Steak cuts differ greatly in natural tenderness based on the amount of connective tissue they contain. Tender cuts like tenderloin have very little connective tissue and are naturally tender, while tougher cuts like chuck or round have more collagen fibers running through them.
For quesadillas, moderately tender cuts work best, as very tender steaks may fall apart when cooked quickly over high heat. Opt for cuts that become tender through slicing across the grain and quick cooking, rather than naturally tender cuts.
Flavor
Beefiness and richness of flavor is also an important consideration for quesadilla steak. The meat should have a strong beefy flavor to stand up to the other fillings.
Grain-fed steaks with good marbling provide the most flavor, as the fat interspersed through the meat bastes it from the inside as it cooks. Grass-fed steaks are leaner with a more delicate flavor.
Texture
You want the steak to have a sliceable, shreddable texture in the finished quesadilla. It should thinly slice and then become slightly crispy on the edges when cooked over high heat.
Cuts that are too thick or fatty may turn mushy in the quesadilla, while very lean cuts may become tough and chewy. Moderately marbled steaks are ideal for optimum texture.
Cost
As quesadillas utilize steak in small quantities, choosing an inexpensive cut helps keep costs down. Save the premium steaks for another use where their tenderness and flavor can really shine.
Best Cuts for Quesadillas
Based on these criteria, here are some of the best cuts of steak to use for quesadillas:
Flank Steak
Flank steak comes from the abdominal area of the cow. This thin, flat cut has good beefy flavor and becomes very tender when sliced against the grain. It can be grilled or pan seared whole, then sliced thinly for quesadillas.
Skirt Steak
Cut from the plate region, skirt steak is a long thin cut with lots of flavor. It is moderately tough with a coarse grain, but becomes tender and juicy when sliced thinly across the grain. Skirt steak needs to be cooked quickly over high heat.
Hanger Steak
Hanger steak is cut from the plate primal near the diaphragm. It has a loose grain and intense beefiness. Sliced thin, it cooks up nicely for quesadillas with a tender, meaty texture.
Flat Iron Steak
This shoulder cut is tasty and affordable option for quesadillas. It responds well to quick, high heat cooking. When sliced against the grain, it becomes meltingly tender.
Flap Meat
Flap meat comes from the bottom sirloin region near the flank. Moderately tender, it has a distinct grain that requires slicing against to maximize tenderness. It has robust beefy flavors.
Tri-Tip
Shaped like a small tenderloin, tri-tip has good marbling and flavor. The pointed tip can be sliced for quesadillas while the main roast is used for another meal.
Cuts to Avoid
On the other hand, here are some cuts of steak that are less ideal for quesadillas:
Tenderloin
Cuts from the tenderloin, like filet mignon, are naturally very tender and excellent for grilling. However, they are lean with a delicate beef flavor. Their tenderness also makes them prone to becoming mushy in a quesadilla.
Ribeye
This heavily marbled cut is very flavorful. However, ribeyes contain large pockets of fat which may cause flabby spots in the quesadilla filling. They are also expensive cuts best suited for steak dinners.
Brisket
Brisket contains a lot of connective tissue and must be cooked low and slow to break down those tough fibers. Slices brisket may remain chewy even when cooked quickly for quesadillas.
Chuck Roast
Large shoulder roasts like chuck roast do contain good beef flavor and marbling. However, the centralized connective tissue requires prolonged braising to become tender. Quick cooking for quesadillas won’t sufficiently break down the meat.
Selecting and Preparing Steak for Quesadillas
When selecting steak at the grocery store for quesadillas, look for the following:
– Grain-fed for good marbling
– Moderate thickness, around 1 inch
– Uniform shape for even cooking
– Bright red color with white fat marbling
– Avoid large dried out sections or thick seams of fat
Prepare the steak by trimming off any excess fat or silver skin. Season simply with salt, pepper, and a little oil. Grill, broil, or pan sear the steak over high heat until medium rare, about 3-5 minutes per side.
Let the steak rest for 5 minutes, then slice as thinly as possible across the grain. Chop into bite sized pieces and mix with desired quesadilla fillings like cheese, beans, salsa, etc.
Fill the tortillas, cook in a skillet until crispy, and enjoy your steak quesadillas!
Filling Combinations for Steak Quesadillas
Steak partners extremely well with melted cheese and bold flavors. Here are some delicious filling ideas:
Steak and Cheese
A classic pairing! Use slices of Monterey jack, cheddar, queso fresco, or Oaxaca cheese.
Steak and Onion
Caramelized onions complement the savory steak beautifully.
Steak and Pepper
Bell peppers, roasted hatch chiles, or jalapeños add nice crunch and spice.
Steak and Mushroom
Sautéed mushrooms like cremini, portobello, or shiitake marry well with steak.
Steak and Guacamole
Creamy avocado and tomato give a cool contrast to the hot steak.
Steak and Beans
Hearty black or pinto beans make a satisfying filling with steak.
Steak and Chimichurri
Argentinian chimichurri sauce packs loads of herby garlic flavor.
Steak and Corn
Fire-roasted corn kernels pair nicely with smoky steak strips.
Steak and Cotija
Crumbled cotija cheese and cilantro add Mexican flair.
Cooking Methods for Steak Quesadillas
There are a few different ways to cook assembled steak quesadillas:
Skillet Method
The traditional quesadilla cooking method is on a hot skillet:
– Heat a lightly oiled skillet over medium high heat
– Add the quesadilla and cook until the bottom tortilla browns, about 2 minutes
– Flip and cook the other side until both tortillas are crisped and the cheese melts
Using a press to flatten the quesadillas aids in even browning and crisping.
Griddle Method
Cooking quesadillas on a flat griddle can help them brown more evenly:
– Brush the hot griddle lightly with oil
– Cook the quesadillas until both sides are nicely browned and the cheese melts, about 4 minutes total
A weighted press is very useful for getting an even crisp on a griddle.
Grill Method
For outdoor quesadilla cooking, a grill works great:
– Oil the hot grill grates
– Place the quesadillas directly on the grill
– Close the lid and cook, flipping once, until the tortillas get grill marks
Having a grill press helps ensure even browning when grill cooking.
Oven Method
You can also bake quesadillas in the oven:
– Place quesadillas on a parchment lined baking sheet
– Bake at 400°F for 4-5 minutes per side
The oven allows for easy batch cooking of multiple quesadillas.
Serving Suggestions
To serve steak quesadillas, here are some ideas:
– Slice into wedges for appetizer-style servings
– Cut in half or quarters for entrée-sized portions
– Provide various toppings on the side like guacamole, salsa, sour cream, etc.
– Offer squeeze bottles of hot sauce for adding heat
– Serve with a salad or soup for a complete meal
– Pair with Spanish rice and beans
– Provide chips and guacamole as a side
– Serve with a simple green salad dressed with lime vinaigrette
– Offer Mexican side dishes like street corn or elote
– Garnish with extra cilantro, cotija cheese, and lime wedges
Substitutions and Variations
While steak is ideal for quesadillas, you can also use these substitutions:
– Chicken – Use grilled chicken breast or thigh
– Pork – Try thinly sliced carnitas or smoked pulled pork
– Turkey – Deli sliced turkey breast works nicely
– Vegetarian – Use grilled mushrooms, eggplant, or peppers
Some other quesadilla variations include:
– Cheese – Try pepper jack, Oaxaca, Chihuahua, cotija, feta, etc.
– Tortillas – Substitute flour tortillas or corn tortillas
– Spreads – Mix things up with pesto, tapenade, pureed beans, etc.
-Shells – For a crispy shell, use taco shells in place of tortillas
– Additions – Mix in roasted veggies, olives, roasted garlic, etc.
FAQs
Here are answers to some common questions about steak quesadillas:
What’s the best cheese for steak quesadillas?
Good melting cheeses like cheddar, Monterey jack, queso Oaxaca, or pepper jack work well. Sharp cheddar adds lots of flavor.
Do you need to tenderize steak for quesadillas?
No, tenderizing is not necessary if you select an appropriate cut like flank or skirt steak and slice it thinly across the grain.
Can I use leftover steak?
Absolutely! Leftover steak makes wonderful quesadilla filling. Just slice it thinly across the grain before using.
What’s the easiest way to cook quesadillas?
Using a skillet on the stovetop is the quickest and easiest cooking method for quesadillas.
How do you keep quesadillas from leaking filling?
Be sure to spread the filling all the way to the edges of the tortilla to seal it. Use plenty of cheese which will melt and seal.
Conclusion
When making quesadillas, choose an affordable, flavorful steak cut like flank, skirt, or hanger steak. Cook the steak over high heat, let rest, then slice thinly across the grain. Fill the tortillas with slices of steak and cheese plus your other desired fillings. Cook the quesadillas in a hot skillet, on a griddle, grill, or in the oven until the cheese melts and the tortillas get crispy and browned. Slice and serve these tasty steak quesadillas on their own or with favorite Mexican sides like rice, beans, guacamole, and salsa for an easy, amazing meal.