Pair with our Boatman, East Bench, or Paso Robles Zinfandel
1 ½ lbs Hanger Steak
3 tablespoons extra virgin olive oil (divided)
3 tablespoons zinfandel
1 tablespoon chopped rosemary
2 garlic cloves, minced
3 tablespoons unsalted butter
2 large onions, thinly sliced
2 tablespoons chopped thyme
1 ½ tablespoons sherry wine vinegar
pinch of sugar
freshly ground pepper
12 (6 inch) flour tortillas
4 ounces blue cheese, crumbled
In a large bowl, roll and massage the hanger steak with 2 tablespoons of the olive oil, zinfandel the rosemary, garlic and a generous pinch of salt.
Cover and let the meat stand at room temperature for 30 minutes or refrigerate for 4 hours or overnight.
Meanwhile, in a large, deep skillet, melt the butter in the remaining 1 tablespoon of olive oil.
Add the sliced onions, thyme, vinegar, sugar and a generous pinch of pepper.
Cook over moderately low heat, stirring occasionally, until the onions are softened, about 30 minutes, adding a few tablespoons of water from time to time to keep the onions moist.
Removed Steak from the marinade and season with salt and pepper.
Grill over moderately high heat, turning, until lightly charred and cooked to medium rare, about 10 minutes.
Remove the steak from the grill and set aside to rest for approximately 10 minutes then slice against the grain into 1/4 inch thick slices.
Arrange tortillas on 2 large baking sheets (6 per sheet)
Spoon the onions onto the bottom half of the tortillas and top with the sliced steak and blue cheese.
Fold over tortillas, pressing to flatten slightly.
Gently set tortillas on grill over moderately high heat and grill until the quesadillas are golden and crispy on both sides.
Transfer the quesadillas to plates and serve with charred tomato salsa.
Bright, fruity zinfandels. Try it with our Boatman, East Bench, or Paso Robles Zinfandel
Recipe provided by Chef Jesse McQuarrie of Feast Catering