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Mexico City Steak Wrap
Servings
30
30
Cuisine Type
- mexican
Menu Part
- Entree
Main Ingredient
- Beef
Ben Reeder, owner
Global Quesadilla Company
St. Louis, Mo.
Global Quesadilla Company in St. Louis operates two restaurant locations and a food truck, offering over 40 menu variations ranging from Buffalo and Greek to teriyaki and barbecue. Owner Ben Reeder chooses sirloin flap—a cut of beef that comes from the bottom sirloin butt—for several of his menu items. Since it’s a thin cut, similar to a hanger steak, it works especially well in quesadillas, burritos and other Mexican preps.
Ingredients
10 lb. beef sirloin flap
1 cup lime juice
½ cup chopped cilantro
3 tbsp. minced fresh garlic
2 tbsp. cayenne
2 tbsp. salt
2 tbsp. red wine vinegar
1 flour tortilla (14-in. size)
3 oz. shredded Monterey Jack cheese
3 oz. shredded cheddar cheese
3 oz. pico de gallo
4 oz. shredded iceberg lettuce
Steps
1. In large hotel pan, place beef. In mixing bowl, combine lime juice, cilantro, garlic, cayenne, salt and vinegar. Pour over beef and marinate in refrigerator for several hours.
2. For each quesadilla, grill 5 ounces beef until of desired doneness. Cut into strips and place on half the tortilla. Add cheeses; fold over to enclose filling. Place on griddle until cheeses melt.
3. Serve with pico de gallo and shredded lettuce.
Photo courtesy of National Cattlemen’s Beef Association
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