1 lb flank steak, or skirt
2 tsp kosher salt
1 tsp onion powder
1 tsp black pepper
1⁄2 tsp ground cumin
1⁄2 tsp garlic powder
2 tbsp olive oil, divided
1 medium onion, sliced
2½ cups mozzarella cheese, shredded
2½ cups monterey jack cheese, shredded
10 medium flour tortillas, (8-inch)
For Optional Serving:
salsa
guacamole
sour cream
Heat a large skillet over medium-high heat. While the skillet is heating up, pat steak dry on both sides with paper towels.
In a small bowl, combine salt, onion powder, black pepper, cumin, and garlic powder.
Sprinkle the seasoning evenly over both sides of the steak.
Add 1½ tablespoons of olive oil to the skillet and add the steak. Cook on each side for about 4 to 8 minutes, depending on how thick the steak is.
Remove the steak from the skillet and transfer it to a cutting board to let it rest.
While the meat is resting, add the remaining olive oil to the skillet. Add the sliced onions and cook, stirring occasionally, for about 8 minutes, until softened.
Transfer the onions to a bowl and carefully wipe off the inside of the skillet with a few paper towels until clean. Set aside.
Uncover the steak and slice it against the grain at an angle into thin slices or into bite-sized chunks.
In a medium bowl, combine the shredded mozzarella and monterey jack cheeses.
Assemble the quesadillas by adding ½ cup of shredded cheese to the bottom of one tortilla, followed by some steak, then onions, and one more ½ cup of shredded cheese. Sprinkle a pinch of salt and then top everything with one more tortilla.
Place the clean skillet back on the stove over medium heat. Using a spatula, carefully transfer the quesadilla to the skillet.
Cook the quesadillas for 1 to 2 minutes, or until the bottom of the quesadilla is golden-brown. Quickly flip over the quesadilla and cook for another 1 to 2 minutes, until golden-brown and the cheese has fully melted.
Assemble and cook the remaining quesadillas.
Serve immediately as is, or cut the quesadillas into fourths. Serve with salsa, guacamole, and sour cream.
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