Grilled Hanger Steak Quesadillas with Blue Cheese and Caramelized Onions
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
- kosher salt
- 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.
- Remove 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.
Recipe provided by Chef Jesse McQuarrie of Feast Catering