Roasted Veggie & Balsamic Steak Quesadilla

When I like to eat “healthy” a piece of fish & quinoa doesn’t always cut it…unless a large basket of French fries is to follow.  Wouldn’t that be something??  

While I do not claim this to be a diet-healthy meal, I DO KNOW that it also isn’t my Mac n Cheese.  You’re safe(r) with this one.   It’s indulgent in the right ways and easily substituted with poultry or just roasted veggies alone!  My husband refers to it as “Scottsdale Bar Food”.  It so is!  Without the price tag I mean!

The Starting Lineup
•Squash
•Zucchini
•Mushrooms
•Red Bell Pepper
•Red Onion
•2 cuts of steak (i.e. ribeye, sirloin, petit sirloin)
•Goat Cheese Crumbles
•Tortillas (burrito size)
•Balsamic Vinegar
•Salt & Pepper  (I love the McCormick Sea-salt & Pepper grinders and/or kosher salt)
•Extra Virgin Olive Oil

Take steaks out of fridge (to get to room temp for even cooking.). Coat each side of steak with a hefty pinch or two of salt & pepper.  Drizzle each side with 1-2 tbsp of balsamic vinegar.  Set aside.

Preheat oven to 425*.  Line two baking sheets with foil.

Slice veggies into 1/2″ thick slices/strips.  Spread out evenly on baking sheets and drizzle olive oil over top.  Sprinkle decent amount of salt & pepper over top. Toss veggies around to coat.  Place both baking sheets in oven for 20min.

Meanwhile get your pan very hot, med-high heat (I use a cast iron skillet till it’s about smoking).  Coat the resting steak with olive oil on each side and place in pan.  Cook till desired doneness.  Remove from pan to plate, tent with foil and let rest for 5-10 minutes.  Slice into strips across the grain.

In the same pan, now on med-low, add a small amount of butter.  Lay tortilla in pan and on 1/2 of it layer some of the veggies, steak strips and goat cheese crumbles. Flip untouched side of tortilla over, creating half circle shape.  After one side browns, carefully flip quesadilla over to brown other side.  Repeat with remaining ingredients.  This made 3 fully filled ones for me. We were stuffed!

*you can use any method to cook your steak (grill, broil, cast iron, nonstick)
*my steaks were about 1″ thick.  I cooked each side for 1-2 minutes max and then let rest for a cool pink center after resting.
*optional: shredded Parmesan cheese.   I often top my veggies after roasting with this for a bit more salty flavor.
*if you can’t find goat cheese crumbles, the soft log version would work too.  Just make sure to spread on tortilla first before putting it in pan.
*i also like to lightly sprinkle the tortilla while in pan cooking with a but of chili powder or something similar.

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