Ahh, looking at this recipe just reminds me of summer..... We made this back when the days were long and the weather was hot. Not so much here anymore, where it's been rainy, rainy, rainy. However, Steak Quesadillas with Hot Peach Salsa will make you think it's Summer again if you give it a try! This recipe was by Melissa Perry and can be found in the August 2008 issue of Every Day with Rachael Ray.
This isn't billed as a 30 minute meal (Prep Time: 35 min (plus marinating), Cook Time: 20 min) but it was a breeze to make if you are a decent chopper. I think next time I would make twice as much of the salsa, since we loved eating the leftovers with some chips and the salsa only got better with time.
Here's the recipe with my comments in brackets:
4 peaches, peeled and finely chopped
1 red onion, finely chopped
1 jalapeño chile, seeded and finely chopped [Make it really finely chopped or else you'll get big hunks of salsa that are way spicier than the rest.]
1/4 cup chopped cilantro
1/2 cup plus 2 tablespoons fresh lime juice (6 limes)
6 tablespoons extra-virgin olive oil, plus more for drizzling
One 2-pound flank steak
Salt and pepper
8 flour tortillas [I used whole wheat tortillas.]
2 cups shredded monterey jack cheese [I think next time I would use pepper jack.]
Sour cream, for serving [A must, since it goes so well with the salsa.]
1. In a large bowl, combine the peaches, 1/2 cup red onion, the jalapeño, cilantro, 1/2 cup lime juice and 1/4 cup olive oil. Cover and refrigerate.
2. In a large resealable plastic bag, combine the remaining red onion and 2 tablespoons each lime juice and olive oil. Add the steak to the bag, shaking. Refrigerate for at least 4 hours or overnight.
3. Preheat a grill to medium high. Pat the steak dry, drizzle with olive oil and season with salt and pepper. Grill, covered, for 5 minutes on each side for medium-rare. Let rest for 10 minutes; slice.
4. Preheat a large cast-iron skillet on the grill. [We just did this part in the house in a regular skillet. Sorry, I was lazy.] Cover half of each tortilla with steak slices. Season the salsa with salt and pepper. Dollop 1/4 cup each salsa and cheese on the tortillas; fold in half.
5. Drizzle olive oil in the skillet. Working in batches, add the quesadillas and cook until golden, 2 minutes on each side. Cut into wedges; serve with the remaining salsa and the sour cream.