A delightful twist on classic quesadillas, featuring tender grilled steak and a vibrant mango salsa.
Combine the diced mango, chopped red onion, minced jalapeno, and cilantro in a large bowl.
For a smoother salsa, pulse the ingredients in a food processor briefly.
Mix the lime juice and olive oil into the salsa, then season with salt and pepper. Cover and refrigerate.
Chilling the salsa enhances the flavors and allows them to meld together.
Combine the red onion, lime juice, and olive oil in a resealable plastic bag. Add the steak and marinate in the refrigerator for at least 4 hours.
Marinating overnight will result in even more flavorful steak.
Preheat the grill to medium-high heat. Remove the steak from the marinade, pat dry, and season with salt and pepper.
Ensure the grill is hot to achieve a good sear on the steak.
Grill the steak for 5 minutes on each side for medium-rare. Let it rest for 10 minutes before slicing thinly.
Resting the steak allows the juices to redistribute, keeping it tender.
Place the sliced steak on one half of each tortilla, top with cheese and mango salsa, then fold the tortillas in half.
Don't overfill the tortillas to prevent them from breaking.
Heat a cast-iron skillet over medium heat, add a drizzle of olive oil, and cook the quesadillas until golden on both sides.
Press the quesadillas gently with a spatula for even browning.
Cut the quesadillas into wedges and serve with sour cream and extra mango salsa on the side.
Garnish with extra cilantro for a fresh touch.
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