Steak Quesadilla, is our go-to snack at Westmont. The perfect arvo
bite, it is also super versatile. Do this one vego style if you prefer and
sub out the steak with black beans and a sprinkle of cumin. Then
wash it all down with a cold one, because why not?
- 1 Pack tortilla wraps
- 1 minute steak from your local butcher
- Sprinkle of good Mozzarella
- Westmont Aussie Gherkin
- Your favourite American or Dijon Mustard
1. Let your steak come to room temp, then season well with salt and pepper and
douse with olive oil. Cook that minute steak to perfection (you do you). We like ours
rare, so just give it around 30 secs each side in a medium to high heat pan. Leave
steak to rest.
2.Grab your closest non stick pan or sambo press. We use a sambo press for extra
ease. Let your cooker come to a medium heat, then slap down your tortilla and
brown each side. This should take about 30 secs, or just enough time for the tortilla
to dry out a bit and crisp up down the track.
3. After removing your tortilla from the heat, slice up your steak nice and thin – or
however you like it really. Season again if nesessary.
4.Whack your tortilla back on a meduim to low heat. Now this sucker is going to get
folded in half, so sprinke a small handfull of mozzarella on one side of the tortilla.
Pull out the pickled onions from the bottom of your Aussie Gherkin tub and feel free
to get some of those spices in there too. Sprinkle them on top of your cheese. Last
to go on is your steak, and possibly a little more cheese if needed. Fold in half and
either squash down with your sambo press, or place a smaller sized pan on top.
Cook on both sides for about a minute and a half.
5. Slice your Quesadilla in thirds and serve with a good dollop of mustard and a
splash of Chilli Juice, then grab an Aussie Gherkin to munch on the side.