Skirt Steak Quesadillas with Guacamole | Red Meat Recipes | Weber Grills | Weber US

Ingredients

• 3 tablespoons fresh lime juice
• 2 tablespoons vegetable oil
• 2 tablespoons minced canned chipotle chile peppers in adobo sauce
• 1 tablespoon minced garlic
• 1 teaspoon kosher salt
• ½ teaspoon ground cumin
• ½ teaspoon freshly ground black pepper
• 1½ pound/680 grams skirt steak, trimmed of excess surface fat, cut crosswise into 3 or 4 pieces
• 2 ripe Hass avocados, cut into ½-inch dice
• ⅓ cup/40 grams finely chopped white onion, rinsed under cold water in a fine-mesh strainer
• 1 medium jalapeño chile pepper, seeded (optional) and minced
• 1 tablespoon finely chopped fresh cilantro leaves
• 2 tablespoons fresh lime juice
• ½ teaspoon kosher salt
• 6 flour tortillas (8 to 10 inches)
• Vegetable oil
• 2¼ cups/225 grams coarsely shredded Monterey Jack cheese (about 9 ounces)
• Sour cream or plain Greek yogurt