Elevated Steak Quesadillas

Directions

1. Season the skirt steak with salt and pepper. Heat a drizzle of olive oil on a high-heat Blackstone griddle. Cook the steak for 2-3 minutes per side. Squeeze the juice of half a lime over the steak and let it reduce for about 2 minutes.

2. Remove the steak when rare and set aside. Add the onions to the griddle with the beef fat and cook for 2-3 minutes, tossing often.

3. While the onions cook, cut the beef into bite-sized pieces. Toss the beef with Blackstone Street Taco Seasoning. Return the beef to the griddle, squeeze in the remaining lime juice and orange juice, and cook for another 2-3 minutes, tossing often until the juices reduce and coat the beef. Remove the beef and onions, and clean the griddle surface.

4. Place the flour tortillas on the griddle. Top with shredded cheese, cooked beef and onions, jalapeno slices, cilantro, Herdez Cilantro Lime Sauce, and Cholula. Allow the cheese to melt, then fold the tortilla over. Flip a few times until golden and crispy.

5. Remove from the griddle, slice in half, and serve hot.