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Cooking 101
Tender skirt steak is marinated in Haven’s Kitchen Herby Chimichurri, encased in Vista Hermosa’s Flour Tortillas, and topped with Salsa Verde, and Haven’s Kitchen Zesty Jalapeño Aioli for an easy, delicious lunch. For less spice, try Haven’s Kitchen Herby Yuzu Aioli!
Chef Tip: For an extra layer of smoky depth, consider grilling the tortillas briefly before assembling the quesadillas. This brings out a subtle charred flavor that enhances the dish.
Skirt steak
1 Lime
Salt & pepper, to taste
Chihuahua or Monterrey Jack cheese
10 Tomatillos
2 Jalapeños
1 bunch Cilantro
½ Onion
Place the skirt steak in a bowl, and add full pouch of Haven’s Kitchen Herby Chimichurri & fresh lime juice. Let the meat marinate for at least 2 hours (optional)
To make salsa verde, add tomatillos, ¼ white onion, jalapeños, and ½ bunch of fresh cilantro in a blender and blend together
On a hot pan, plancha, or grill, season marinated steak with salt & pepper. Sear on both sides, cook, then let rest
Dice the steak in small cubes. In the meanwhile, heat up a Vista Hermosa Flour Tortilla on a pan or plancha
Add the Chihuahua or Monterrey cheese and let it melt. Assemble quesadilla and top with salsa verde, sliced avocado, and chopped cilantro + onions.
Finish with a drizzle of Haven’s Kitchen Zesty Jalapeño Aioli
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