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Steak Quesadillas planned...(pix)

Dyal_SCDyal_SC Posts: 1,760

Tonight, we had simple venison cheeseburgers.  Figured I've posted enough pictures of those by now.  :)  Tomorrow, we have Steak Quesadillas on the menu.  It's always a pain to grill both the steak and the quesadillas the same day, since the steak requires a higher heat.  Figured I'd go ahead and make things easier for tomorrow night by grilling up the steak tonight, since I already had the Egg up and going.  I usually use Flat Iron Steak for quesadillas, but Bi Lo didn't have any....so we had to get a cheap Boneless Sirloin Steak instead.  Also, we got a coupla free BGE/Dizzy Pig rubs for free at the Eggtoberfest....I used the Viva Caliente rub on this Sirloin....tastes good!  :)  About to go slice the steak up real thin to go in the quesadillas for tomorrow night.  :)  Here are a coupla teaser pix:

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Comments

  • DuganboyDuganboy Posts: 1,118
    +1 on doing the steak (chicken) beforehand.  I have a cast iron griddle that I use for that.  Then I put chopped onions and mushrooms in a little olive oil and saute them.

    Having all this ready makes doing the quesadillas a snap.  Got a tip from Griffins Grub about putting a little oil on the pizza stone to help with a little char on the tortilla.
  • Dyal_SCDyal_SC Posts: 1,760

    Mmm....that's a great idea with the chopped onions and mushrooms.  :)  My wife likes our quesadillas fairly simple on the inside though...they're easier to manage I guess.  So we typically just go with black beans, the steak and cheese.  Then we dip our quesadilla wedges in the toppings.  :) 

    I've tried using the pizza stone with the quesadillas before, but they end up more "flakey" than we prefer.  So I always grill them direct on the CI grate at around a 350 deg dome temp.  They get a nice char, but still have somewhat of a chew.  Just our preference though.  :)

    Here's one more pic.  :)  Just sliced it up....had to have a coupla more "quality assurance" bites.  ;)

    image

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  • Solson005Solson005 Posts: 1,841
    Looks great! I had a request for steak tacos so I will be making something similar soon! 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • DuganboyDuganboy Posts: 1,118
    @Dyal_SC looks like you've got this, and a lot of other cooks, down pat.  Good job. On the onions and mushrooms, I chopped them real fine so they fit "neatly".
  • Dyal_SCDyal_SC Posts: 1,760
    Thx, @Duganboy! I actually have mushrooms and onions on hand. I will do mine with those tomorrow. Sounds awesome. My wife is a little bit on the "plain" side with her preferences though... :) probably do hers with the same ol stuff. :)
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  • GriffinGriffin Posts: 6,362
    edited March 2013

    Looks great @Dyal_SC. Haven't seen you do a quesadilla in a while.

    @Duganboy - are you sure about that? I know I talk a lot (and I don't always listen to myself), but did I really say that? Oil on the pizza stone? For some reason, that doesn't ring a bell. Not saying you are wrong, but I'm really curious as to when I said that.

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  • AviatorAviator Posts: 1,440
    Griffin said:

    Looks great @Dyal_SC. Haven't seen you do a quesadilla in a while.

    @Duganboy - are you sure about that? I know I talk a lot (and I don't always listen to myself), but did I really say that? Oil on the pizza stone? For some reason, that doesn't ring a bell. Not saying you are wrong, but I'm really curious as to when I said that.


    Could it have been a CI pizza "stone" ? :D

    Just being a smartass. :)

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  • Dyal_SCDyal_SC Posts: 1,760

    Thanks, fellas'...  Just had the quesadillas for dinner.  I thought I had some mushrooms in the fridge, but it turns out that my wife threw them out on Sunday.  Oh well...  These were topped with some freshly grated Monteray Jack, Steak and Black Beans.  Then threw them directly on the CI grate at around a 350 deg dome temp.  Turned out great!  :)  Been awhile since we had these.  The sirloin worked perfect and had an awesome flavor.

    Now, enough jibber jabber and onto the culinary pornography.   B-)

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    Sorry, no pix on the grill....they grill up too fast.  :)

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