Ingredients
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4 tbsp olive oil, divided
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2 tbsp Santa Cruz Organic ® 100% Pure Lime Juice
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1 tsp garlic powder
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1 tsp ground cumin
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1/2 tsp dried oregano
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1 1/4 lbs top round steak or London broil
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2 red bell peppers
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1 red onion
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6 burrito-size flour tortillas
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1 (8 oz) pkg finely shredded Mexican cheese blend
To Serve (Optional):
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Store-bought salsa
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Sour cream
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Guacamole
Steps
1
In a medium bowl or resealable plastic bag, combine 2 tbsp oil, lime juice, garlic powder, cumin, and oregano. Season with salt and pepper. Pat the steak dry with paper towels and add steak to marinade. Marinate for at least 2 hours or up to overnight.
2
Set grill to medium-high. Halve the bell peppers lengthwise and remove the stems and seeds. Halve the onion and cut into ¼-inch-thick slices. In a second medium bowl, toss together the bell peppers, onion, and remaining 2 tbsp oil. Season with salt and pepper.
3
Remove steak from marinade. (Discard marinade.) Season steak with salt and pepper. Grill steak 4–6 min. per side, until internal temperature reaches 130°F. Let rest 10 min. Meanwhile, transfer bell peppers and onion to grill. Cook 4–5 min. per side. Roughly chop cooked bell peppers and onion. Thinly slice steak across the grain.
4
Place 1 tortilla on a cutting board. Add 2 heaping tbsp cheese to bottom half of 1 tortilla. Top with a few slices of steak and about ⅓ cup vegetables. Top with another 2 heaping tbsp cheese; fold tortilla over filling. Repeat with remaining tortillas and filling.
5
Transfer quesadillas to grill and cook 3–5 min., until cheese begins to melt and tortillas are browned. Flip and cook 2–4 min. more., until cheese is melted. Transfer to a cutting board. Cut each quesadilla into 4 pieces. Serve with the salsa, sour cream, and guacamole, if desired.
