Steak Teriyaki Quesadillas

Football season is just about upon us. College and NFL gridders already have hit the practice field, and it won’t be long before kids in youth leagues, junior highs, middle schools and high schools join them.

And with football games comes tailgating, a favorite pastime of many fans. Just today, I overheard Jim Schill, a physical therapist at Altru Health System’s Rehab, ask a patient if he was ready for tailgating. Jim, a UND grad, is one of many Sioux fans who tailgate before games in the Alerus Center.

Anyone who’s familiar with tailgating knows that food is the centerpiece. And dedicated tailgaters always are looking for new recipes to share with their fellow fans.

Here is a recipe from the people at Taste of Home magazine. It is one of several featured in the August/September issue of the magazine that is centered on tailgating. This is what they said about the Steak Teriyaki Quesadilla recipe: “The slight smoky flavor paired with sweet pineapple and savory steak is the definition of cheesy deliciousness.”

How could any serious tailgater resist trying this?

Steak Teriyaki Quesadillas
½ cup reduced sodium soy sauce
1/3 cup reduced sodium chicken broth
1 tablespoon brown sugar
1 teaspoon minced fresh gingerroot
½ tsp onion powder
1 garlic clove, minced
1 beef top sirloin steak (1 inch thick and ¾ pound)
½ cup finely chopped fresh pineapple
½ cup finely chopped red onion
½ cup finely chopped green pepper
2 cups shredded part skim mozzarella cheese
6 flour tortillas
In a small bowl, combine the first six ingredients; set aside 3 tbsp for filling. Pour remaining mixture into a large re-sealable plastic bag. Add the steak; seal bag and turn to coat. Refrigerate for 2 hours.
Drain steak and discard marinade. Grill steak, covered, over medium heat or broil 4 inches from the heat for 8 to 11 minutes on each side or until meat reaches desired doneness.
Remove steak from the grill and cool slightly; cut into bite-size pieces. In a large bowl, combine the pineapple, red onion, green pepper and beef.
Sprinkle half of the cheese over three tortillas. Using a slotted spoon, top with beef mixture. Drizzle with reserved soy mixture. Sprinkle with remaining cheese; top with remaining tortillas.
Grill over medium heat for 1 to 2 minutes on each side or until cheese is melted. Cut each into six wedges; serve immediately.

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