Beef Fajita Quesadilla

Ingredients:

• 1 whole beef flank steak or skirt steak
• ½ c. Olive oil
• 3 Tbsp. Worcestershire sauce
• 1/3 c. fresh-squeezed lime juice
• 3 cloves garlic, minced
• 1 Tbsp. cumin
• 1 Tbsp chili powder
• ½ tsp. red pepper flakes
• 1 tsp. salt
• ½ tsp. black pepper
• 1 Tbsp. Sugar
• 2 medium onions, halved and sliced
• 1 red bell pepper
• 1 orange bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• Oil, for frying
• 10 Flour Tortillas
• 1 bottle of Silver Spring Honey Chipotle Aioli (or your favorite new Signature Line sauce)

Directions:

1. In a dish, mix the olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper and sugar until combined. Pour half the marinade into a separate dish. In one dish place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.
2. Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes until they’re cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.
3. Heat the same skillet over high heat and drizzle in some oil. Cook the meat for about 4 minutes per side until medium. Remove and allow to rest on a cutting board for 5 minutes. Slice the meat into thin strips.
4. Heat a griddle to medium-high heat. Place a tortilla on the griddle or skillet and top each with cheese, then a layer of steak, layer of vegetables, drizzle with Silver Spring Honey Chipotle Aioli, add more cheese.
5. Remove the quesadilla onto a cutting board. Slice them and they are ready to serve with more Silver Spring Honey Chipotle Aioli, or sour cream and salsa.