Ingredients:

  • 1 pound (450g) sirloin steak, about 1 inch thick
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) chili powder
  • 1/2 teaspoon (2.5g) ground cumin
  • 1/4 teaspoon (1.25g) garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon (15ml) olive oil
  • 1 medium onion, thinly sliced
  • 1 bell pepper (any color), thinly sliced
  • 1 (15-ounce/425g) can black beans, rinsed and drained
  • 1 cup (225g) shredded Monterey Jack cheese
  • 1/2 cup (115g) corn kernels (fresh, frozen, or canned)
  • 8 large flour tortillas (burrito size)

Instructions:

  1. Pat the steak dry with paper towels. In a small bowl, combine chili powder, cumin, garlic powder, salt, and pepper. Rub the mixture all over the steak.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare, or longer depending on your desired doneness.
  3. Remove the steak from the skillet and let it rest for at least 5 minutes before slicing thinly against the grain.
  4. While the steak is resting, add the remaining tablespoon of olive oil to the skillet. Sauté the onion and bell pepper until softened, about 5-7 minutes.
  5. Lay out the tortillas. Sprinkle half of each tortilla with cheese, then top with the sliced steak, sautéed vegetables, black beans, and corn. Sprinkle with remaining cheese.
  6. Fold the tortillas in half. Cook in the same skillet over medium heat for 2-3 minutes per side, or until golden brown and the cheese is melted and gooey.
  7. Cut each steak quesadilla into wedges and serve immediately with your favorite toppings.