Preparation Steps

• Pat the flank steak dry and season both sides with salt, black pepper, and garlic powder.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak and sear 2-3 minutes per side until browned and cooked to desired doneness. Remove from pan and let rest 5 minutes, then thinly slice.
• In the same skillet, add remaining 1 tablespoon olive oil if needed. Sauté the sliced onion and red bell pepper over medium heat 4-5 minutes until softened and slightly caramelized. Season with a pinch of salt.
• Heat a clean skillet or griddle over medium heat and melt 0.5 tablespoon butter. Place one tortilla in the skillet, sprinkle a quarter of the shredded cheddar over half the tortilla, add a layer of sliced steak and some sautéed peppers and onions, then top with a bit more cheese.
• Fold the tortilla over to make a half-moon and cook 2-3 minutes per side until golden brown and cheese is melted. Add remaining butter as needed between quesadillas.
• Repeat with the remaining tortillas and fillings. Remove from heat and let rest 1 minute, then slice each quesadilla into wedges.
• Garnish with chopped cilantro and a squeeze of lime. Serve hot with sour cream, salsa, or guacamole if desired.