Rezept: Grilled Steak With Caramelized Onions
Qualität: Zutaten nach EU-Biorichtlinie (*)
Zutaten für 1 Rezept:
0.75 Tasse(n) | Olive oil | |
6 | Zehen Garlic, coarsely chopped | |
1 | Ancho chile, coarsely - chopped | |
1 | New Mexican chile, coarsely - chopped | |
1 | Lime, zested and coarsely - chopped | |
450 g | Flank steak | |
Salt and freshly ground - pepper | ||
12 | (6-inch) flour tortillas | |
450 g | White cheddar, coarsely - grated | ca. 5.32 € |
Grilled Onions, recipe - follows | ||
240 g | Blue cheese, crumbled | |
Ancho chile powder | ||
Wild Mushroom Relish, - recipe follows | ||
Chopped cilantro | ||
Roasted Red Pepper Sauce, - recipe follows | ||
GRILLED ONIONS | ||
Olive oil | ||
2 | Red onions, peeled and - thinly sliced | |
Salt and pepper | ||
Wild Mushroom Relish: | ||
3 EL | Olivenöl | ca. 0.23 € |
675 g | Mushrooms (cremini, - shiitake, oyster) co chopped | |
2 | Zehen Garlic, finely chopped | |
0.5 Tasse(n) | Dry white wine | |
2 EL | Balsamic vinegar | ca. 0.15 € |
1 EL | Finely chopped fresh thyme | |
3 EL | Finely chopped parsley | |
Salt and freshly ground - pepper, to taste | ||
ROASTED RED PEPPER SAUCE | ||
2 | Red bell peppers, roasted, - peeled, seeded and coarsely chopped | |
3 EL | Chopped red onion | |
2 TL | Chipotle puree | |
2 EL | Fresh lime juice | |
2 EL | Honey | |
0.75 Tasse(n) | Olive oil | |
Salt and freshly ground - pepper, to taste | ||
WILD MUSHROOM RELISH | ||
3 EL | Olivenöl | ca. 0.23 € |
675 g | Mushrooms (cremini, - shiitake, oyster) co chopped | |
2 | Zehen Garlic, finely chopped | |
0.5 Tasse(n) | Dry white wine | |
2 EL | Balsamic vinegar | ca. 0.15 € |
1 EL | Finely chopped fresh thyme | |
3 EL | Finely chopped parsley | |
Salt and freshly ground - pepper, to taste |
Zubereitung:
Combine oil, garlic, chiles, and lime zest in a large shallow baking dish. Add steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Preheat grill or grill pan over high heat. Remove steak from marinade, season with salt and pepper and grill for 2 to 3 minutes on either side until golden brown and cooked to medium-rare doneness. Let rest 5 minutes and slice on the bias into 1/2 inch thick slices. Preheat oven to 425 degrees F. Place 8 tortillas on a flat work surface. Top each tortilla with 2 ounces of the cheddar. Divide the onions and steak over the cheese. Crumble 1 ounce of the blue cheese on top of the steak. Stack the tortillas to make 4 (2-layer) quesadillas and top each with the remaining tortillas. Brush the tops with olive oil and sprinkle with about 1/2 teaspoon of ancho chile powder. Carefully transfer the quesadillas to a baking sheet and bake in the oven until golden brown and the cheese has melted, about 5 to 7 minutes. Serve each with a large dollop of the Mushroom Relish on top and garnish with chopped cilantro and Roasted Red Pepper Sauce.
Grilled Onions:
For the grilled onions: Heat oil in a large saute pan over medium heat. Add the onions, season with salt and pepper and cook until soft and caramelized, about 25 to 30 minutes. For the wild mushroom relish: Heat oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Add the garlic and cook for 1 minute. Add the wine and cook until completely reduced. Stir in the vinegar, thyme and parsley and season with salt and pepper, to taste.
Roasted Red Pepper Sauce:
Place peppers, onion, chipotle, lime juice and honey in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper, to taste.
Wild Mushroom Relish:
Heat oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Add the garlic and cook for 1 minute. Add the wine and cook until completely reduced. Stir in the vinegar, thyme and parsley and season with salt and pepper, to taste.
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