Steak Quesadilla

• 150 g raw Sirloin steak (5.3 oz raw)
• 1 g Chili powder (⅓ tsp)
• 0.5 g Ground cumin (¼ tsp)
• 1 g Salt (⅛ tsp)
• 5 g Vegetable oil (1 tsp)
• 50 g raw Onion (1.8 oz raw)
• 80 g raw Bell pepper (2.8 oz raw)
• 90 g (2 small tortillas) Flour tortillas
• 35 g Reduced-fat cheddar, grated (1.2 oz)
• 40 g Nonfat Greek yogurt (2¾ tbsp)
• 5 g Lime juice (1 tsp)
• 40 g Salsa (1.4 oz)
• 3 g raw Cilantro (3 tbsp chopped)

You'll need: Large frying pan, Spatula, Cutting board and knife, Small bowl.

Method

1. Sear the steak

   Rub the steak with the chili powder, cumin and salt. Heat half the oil in the pan over high heat and sear the steak for 2 minutes per side, until browned and at least 63°C (145°F) in the middle. Rest it for 3 minutes, then slice it thinly.

   Resting keeps the juices in the steak instead of on the cutting board.

2. Soften the onion and pepper

   Slice the onion and pepper and cook them in the remaining oil in the same pan for 4–5 minutes, until soft with charred edges. Tip them out.

   Scrape the pan as you stir. Those brown bits flavor the vegetables.

3. Fill and toast

   Sprinkle half the cheddar over one tortilla, add the steak, onion and pepper, then the remaining cheddar and the second tortilla. Toast in the dry pan for about 2 minutes per side, until golden and the cheddar melts.

   Cheese on both sides of the filling makes the quesadilla stick together.

4. Mix the lime crema and serve

   Stir the yogurt and lime juice together. Cut the quesadilla into wedges and serve with the lime crema, salsa and cilantro.

   Let it sit for a minute before cutting so the cheddar sets.

Swaps

• Sirloin steak → Chicken thighCooked to 74°C (165°F); a little leaner.
• Reduced-fat cheddar → Pepper jackSpicier, and about 20 kcal more.