Steak Quesadilla

Method

1. Remove the core and finely slice the capsicum.
2. Peel and finely slice the onion and garlic.
3. If you’re using a jalapeño, slice it lengthwise, optionally remove the seeds at this stage, then finely slice crosswise.
4. Shred or grate the cheese and set aside.
5. Slice the skirt steak into thin strips, against the grain.
6. In a small bowl, mix together the smoked paprika, cumin, coriander and oregano then set aside.
7. Preheat a heavy based fry pan or flat grill on high heat. Add 1 tbsp of neutral flavoured oil, then add the sliced capsicum and onion. Sweat for 30 seconds before adding the jalapeño (if using) and garlic, then season with half of the spice blend. Once the vegetables are soft, remove from the grill and set aside.
8. Lightly clean the grill with a scraper and a paper towel. Allow the pan or flat top to come back up to temperature, before adding another 1 tbsp of oil and the beef, searing for 30 seconds with a pinch of salt. Toss the meat, to sear on the other side with the remaining spice mix. Mix the vegetables and the meat together on the grill until the beef has cooked through, about one minute. Once the beef is cooked, remove from the grill and set aside.
9. Scrape the pan clean and warm the tortillas on both sides, on the hot grill. Add the beef and vegetable mix to each half of the tortillas. Top with the cheese and fold. Flip over to grill for one minute on the other side until golden brown and crunchy. Once both sides are evenly toasted and the cheese has melted, remove from the grill.
10. Serve with lime wedges and hot sauce.