Venison Quesadilla Recipe | Food Network

Ingredients

• One 6- to 8-ounce venison flank steak
• 1/4 teaspoon kosher salt, plus more for seasoning
• 1/4 teaspoon fresh ground black pepper, plus more for seasoning
• 2 tablespoons canola oil
• 1/2 white onion, thinly julienned
• 1 fire-roasted red bell pepper, peeled, seeded and julienned
• 1/4 teaspoon ground cumin
• 2 flour tortillas, store-bought or homemade
• 3/4 cup shredded Monterey jack cheese
• 1 lime