Ingredients Jump to Instructions ↓

  1. 1 New York Strip steak - (8 oz)

  2. Ancho Chile Paste

  3. 2 oz 56g Dried ancho chilies

  4. 1/2 cup 118ml Garlic cloves

  5. 1/2 cup 118ml Olive oil

  6. 3 cups 187g / 6.6oz Green onions - (3 oz) - coarsely chopped (large)

  7. 1 tablespoon 15ml Honey

  8. Juice of 1 lime

  9. Salsa

  10. 1 Tomato - peeled, seeded, (medium)

  11. And chopped 1/2 Jalapeño pepper - cored, seeded,

  12. 2 tablespoons 30ml Chopped onion

  13. 2 tablespoons 30ml Chopped cilantro leaves

  14. 1 tablespoon 15ml Olive oil

  15. Freshly-ground black pepper - to taste

  16. Sour Cream Cilantro Sauce

  17. 1/4 cup 59ml Sour cream

  18. 1/2 cup 8g / 1/3oz Cilantro leaves

  19. Juice of 1/2 lime

  20. Freshly-ground white pepper - to taste

  21. Quesadilla

  22. 1 Baking potato - peeled, and (large)

  23. Cut into very thin rounds

  24. 1/4 cup 49g / 1.7oz Clarified butter

  25. Salt - to taste

  26. 2 oz 56g Shredded mozzarella cheese

  27. 1 oz 28g Fresh goat cheese

  28. 1 cup 110g / 3.9oz Mixed salad greens

  29. 1 Cilantro - for garnish

Instructions Jump to Ingredients ↑

  1. Prepare the ancho chili paste: Wash the ancho chilies and soften in warm water. Cut in half, stem, and seed. In a blender, combine the chilies with the remaining ingredients and puree.

  2. Spread some of the paste over both sides of the steak and let marinate, refrigerated, at least six hours. Season with salt and pepper. Refrigerate, covered, until needed.

  3. Prepare the Sour Cream Cilantro Sauce: In a blender, combine sour cream, the cilantro, and lime juice, and blend until smooth. Pour into a small bowl and season with salt and pepper to taste. Refrigerate, covered, until needed.

  4. Preheat the oven to 450 degrees.

  5. Prepare the Quesadilla: Place the potato slices in a medium bowl, pour the clarified butter over, and toss to coat the slices. Season lightly with salt. Arrange half the potatoes, flower fashion, in an 8-inch ovenproof skillet. Cook over medium heat until the ends begin to brown and the potatoes stick together. (This will keep the cheese from running through.) Sprinkle with the two cheeses and cover with the remaining potatoes, arranged the same way as the bottom layer. Set in the oven for 10 minutes, carefully flip the potatoes with a wide spatula and brown on a medium-high flame. Return to the oven for 5 minutes longer. Cut into 4 quarters and keep warm.

  6. Prepare the Salsa: In a medium bowl, combine all the ingredients.

  7. Grill or pan fry the steak to desired degree of doneness. Cut into 6 or 8 slices.

  8. Spread a layer of greens down the center of each of two plates and top with the salsa. Arrange 3 or 4 slices of steak on the Salsa and spoon some of the Sour Cream Cilantro Sauce over the steak. Place 2 quarters of the quesadilla on either side and garnish the plate with sprigs of cilantro. Serve immediately.

  9. This recipe yields 2 servings.


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