On Board in 20: Steak & Scallion Quesadillas with Mango Avocado Salad
  • 8 scallions (green onions), left whole
  • 2 tablespoons + 2 teaspoons extra virgin olive oil, divided
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 600 grams top sirloin steak (about 20 ounces)
  • 8 small flour tortillas
  • ½ cup white cheese, grated
  • 1 large head of butter gem lettuce
  • 1 mango
  • 1 avocado
  • ¼ cup red onion, thinly sliced
  • 1 tablespoon of fresh lime juice (about half a lime)
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon sugar
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon Asian chili sauce (or hot sauce)
  • ½ teaspoon salt
  • Optional: Lime, salsa, sour cream, jalapeño
  1. Start a kettle with 1 litre of water. Heat a cast iron grill pan over medium heat with 1 teaspoon of oil. Heat a heavy frying pan over high heat with 1 tablespoon of oil.
  2. Trim half an inch off each end of the scallions and place in a shallow dish. Cover with boiling water and leave for three to four minutes. Remove scallions from water, place on cast iron grill pan and drizzle with 1 teaspoon oil. Turn occasionally and get a nice char.
  3. Combine spices (cumin through salt) and generously sprinkle over both sides of the steaks. Cover steaks with a piece of parchment paper and pound out to about ¾" to 1" thickness. Slice the steaks against the grain into thin strips and place in the preheated frying pan. Let the steak sear before moving around the pan. Steak will only take 4 to 5 minutes. Remove from pan and let rest.
  4. Place four tortillas on grill pan. To each tortilla add two scallions, steak pieces and ¼ of the grated cheese. Then place another tortilla on top. Heat until cheese is melted through (about 4 minutes) then flip over for another two minutes.
  5. Break apart lettuce into individual leaves and place on one half of the serving board. Slice and cube the mango (as described above) and avocado. Sprinkle the lettuce with mango, avocado and slices of red onion.
  6. Make vinaigrette. In a small bowl mix 1 tablespoon of oil, lime juice, mint, cilantro, sugar, vinegar and chili sauce. Drizzle dressing over salad.
  7. To assemble: Cut the quesadillas in half, place on board. Serve with optional garnishes such as fresh cilantro, limes, salsa, sour cream and/or jalapeño.
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/on-board-in-20-steak-scallion-quesadillas-with-mango-avocado-salad/