- 6 to 8-ounce venison flank steak.
- 1/4 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon fresh ground black pepper, plus more for seasoning
- 2 tablespoons canola oil
- 1/2 white onion, thinly cut julienne
- 1 fire roasted red bell pepper, peeled, seeded and cut julienne
- 1/4 teaspoon ground cumin
- 2 flour tortillas, store-bought or homemade
- 3/4 cup shredded Monterey jack cheese
- 1 lime
Preheat the grill to medium.
Season the venison with salt and pepper and grill for 2 minutes per side. Remove from the grill to a cutting board and let rest.
Heat a saute pan with 2 tablespoons of canola oil over medium-high heat. Add the onions and red pepper and saute until transparent, about 4 to 5 minutes. Stir in the cumin and season with salt and pepper, to taste. Cover 1 tortilla with cheese then evenly top with onions and red peppers. Slice the venison steak against the grain and on the bias. Cover the tortilla with the meat and squeeze 1/2 the lime over top the meat. Put the tortilla, ingredient side up, on stove top griddle pan or a large frying pan. Top with the remaining tortilla and cook until brown. Flip the quesadilla over and brown the other side. Cut into 4 large pieces or 6 small pieces and serve with the remaining 1/2 lime.
Cooks Note: If desired, for garnish, julienne romaine lettuce and top with store-bought jalapeno jelly. For the jelly, remove the contents from a 10-ounce jar of jelly and add it to a bowl. Whisk in 1/4 cup of homemade or store-bought chicken stock until just thin enough to spread.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Jake Stegall, owner, Jakes Good Eats in Charlotte, NC.
Recipe courtesy of Robert Irvine