Without fail making ultimate Roasted Veggie & Balsamic Steak Quesadillas easy, fast, practical.
Good Evening every body, at this time you get present recipe Roasted Veggie & Balsamic Steak Quesadillas with 11 ingredients and 1 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 11 ingredients and 1 stages of easy cooking Roasted Veggie & Balsamic Steak Quesadillas.
Ingredients for Roasted Veggie & Balsamic Steak Quesadillas
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Needed 2 each : Steak (i.e. ribeye, sirloin, petite sirloin).
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Prepare 1 : as needed Yellow squash.
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Prepare 1 : as needed Zucchini.
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Prepare 1 : as needed Red Bell Pepper.
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Needed 1 bunch : Mushrooms (sliced).
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Prepare 1/4 : Red Onion (thinly sliced).
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Prepare 1 : as needed Goat cheese.
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Needed 3 : as needed Tortillas (burrito size).
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Needed 1 : as needed Extra Virgin Olive Oil.
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Prepare 1 : as needed Salt & Pepper (all is better with fresh ground pepper/kosher or sea salt! :).
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Prepare 2 tbsp : Balsamic Vinegar.
If all ingredients Roasted Veggie & Balsamic Steak Quesadillas it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Step by Step Cooking Roasted Veggie & Balsamic Steak Quesadillas
- Take steaks out of fridge (to get to room temp for even cooking.). Coat each side of steak with a hefty pinch or two of salt & pepper. Drizzle each side with 1-2 tbsp of balsamic vinegar. Set aside.
Preheat oven to 425*. Line two baking sheets with foil.
Slice veggies into 1/2" thick slices/strips. Spread out evenly on baking sheets and drizzle olive oil over top. Sprinkle decent amount of salt & pepper over top. Toss veggies around to coat. Place both baking sheets in oven for 20min.
Meanwhile get your pan very hot, med-high heat (I use a cast iron skillet till it's about smoking). Coat the resting steak with olive oil on each side and place in pan. Cook till desired doneness. Remove from pan to plate, tent with foil and let rest for 5-10 minutes. Slice into strips across the grain.
In same pan, now on med-low, and add a small amount of butter. Lay tortilla in pan and on 1/2 of it layer some of the veggies, steak strips and goat cheese crumbles. Flip untouched side of t.
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