STEAK QUESADILLAS

Makes: 4 servings

1 medium yellow onion

1 medium red bell pepper, preferably red, orange or yellow

16 ounces Monterey Jack or mild cheddar cheese, or a combination

1 pound flank or skirt steak

1 ¼ teaspoons kosher salt, divided 1 teaspoon ground cumin

¼ teaspoon black pepper, plus more for seasoning

2 tablespoons vegetable or canola oil, divided, plus more for the pan

4 (10-inch) flour tortillas (burrito-sized) Sour cream

Tomato salsa

Guacamole

1. Thinly slice 1 medium yellow onion. Core, seed and thinly slice 1 medium bell pepper. Grate 16 ounces Monterey Jack, mild cheddar cheese or a combination (about 5 cups).

2. Pat 1 pound flank or skirt steak dry, then season with 1 teaspoon of the kosher salt, 1 teaspoon ground cumin and

¼ teaspoon black pepper. Cut steak into 2 to 3 pieces to fit the skillet if needed.

3. Heat 1 tablespoon of the vegetable oil in a 12-inch cast iron skillet or heavy frying pan over medium-high heat until it starts to smoke. Working in batches if needed, place steak in pan and cook for 1 minute. Flip and continue to cook, flipping every minute, until both sides have a nice char, and the steak registers 130 degrees for medium-rare, about 4 minutes total, or 140 degrees for medium, about 6 to 8 minutes total.

4. Transfer steak to a cutting board, loosely cover with foil and let rest.

5. Reduce the heat to medium and add remaining 1 tablespoon vegetable oil to skillet. Add onion, bell pepper, the remaining ¼ teaspoon kosher salt and a few grinds black pepper. Cook, stirring occasionally, until softened and lightly charred around edges, about 5 minutes. Transfer onions and peppers to a bowl. Wipe skillet clean.

6. Thinly slice the steak across the grain or dice.

7. Place 4 flour tortillas on a work surface. Sprinkle ½ cup of shredded cheese onto one half of each tortilla, leaving a ½-inch border from edge. Divide steak, peppers and onions over cheese. Sprinkle remaining cheese over toppings. Fold tortilla in half over filling and press down.

8. Brush the skillet with vegetable oil. Add 2 quesadillas to pan and cook over medium-low heat until cheese is mostly melted and bottoms are browned, 1 to 2 minutes. Flip and cook until cheese is melted and second side is browned.

9. Transfer quesadillas to a cutting board. Brush skillet with more oil and cook remaining quesadillas. Cut quesadillas into wedges. Serve with sour cream, salsa or guacamole if desired.