Blackstone Steak and Corn Quesadillas
Making dinner on the griddle is just fun, and this recipe for Blackstone Steak and Corn Quesadillas is one of our favorites!
Skirt steak or flank steak with a simple and fresh corn salsa between two cheesy tortillas.
Like, does it get much better than that?!
A huge benefit of making these on the flat top grill is that you can make all 6 quesadillas at once, and not taking forever to make them one at a time in a skillet.
How to make Blackstone Steak and Corn Quesadillas
First prepare all of your ingredients and put them on a tray to easily carry out to your griddle.
I have some corn that I cut off the cob along with diced red onion and jalapeno.
Also a pound of already seasoned skirt steak.
If yours isn’t seasoned just sprinkle some kosher salt, pepper, and fajita or taco seasoning on it.
Preheat your griddle or flat top grill to medium heat for a few minutes.
Then add cooking oil of choice, the veggie mix, kosher salt, pepper, and fajita or taco seasoning.
And cook 4 to 5 minutes, mixing together with hibachi spatulas a few times.
Add some garlic to the veggies, plus more cooking oil on the griddle.
Cook the steak about 3 minutes per side for a medium rare to medium doneness.
Finally, mix in fresh cilantro and lime juice to the corn.
And remove the steak and corn salsa.
Lower the griddle to the low heat setting while you slice the steak.
And now it’s quesadilla making time!
A little more oil, 6 soft tortillas, cheese, and sliced steak.
Then the corn salsa, cilantro, more cheese, and top each one with another tortilla.
They will cook about 2 to 3 minutes per side.
The crispy cheese is my favorite part of these Blackstone Steak and Corn Quesadillas 🙂
Serve them with sour cream and hot sauce if you’d like.
So yummy and such a fun griddle meal!
If you like Blackstone Steak and Corn Quesadillas, you might also like these recipes…
Blackstone Steak Bites and Corn
Blackstone Street Corn Fritters
Griddle Smashed Gyro Tacos
Beginner Recipes for your Blackstone Griddle
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Blackstone Steak and Corn Quesadillas
Blackstone Steak and Corn Quesadillas is a fun griddle recipe make with skirt or flank steak, a jalapeno corn salsa and served as quesadillas!
Ingredients
- cooking oil of choice
- 3 to 4 ears corn on the cob kernels cut off of the cob
- 1/2 red onion diced
- 2 to 3 jalapenos diced
- kosher salt, pepper, taco or fajita seasoning
- 5 to 6 cloves garlic minced
- 1 pound skirt steak or flank steak
- 2 tablespoons lime juice
- 1 cup chopped cilantro (plus more for the quesadillas)
- 12 soft taco size soft tortillas
- 4 cups shredded cheese of choice (I used Monterey Jack)
- Optional: sour cream, hot sauce
Instructions
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Preheat your griddle to medium heat for a several minutes. Add some cooking oil, the corn kernels, onion, jalapeno, kosher salt, pepper, and taco or fajita seasoning. Cook 4 to 5 minutes, mixing together with hibachi spatulas. Add the garlic.
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Add more cooking oil and the steak (mine was pre seasoned, you can season yours with kosher salt, pepper, and taco or fajita seasoning if needed). Cook the steak about 3 minutes per side for medium rare/medium, while continuing to mix the corn salsa together.
Note: If your skirt steak is very thin it may take less time, mine was about an inch thick.
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Add the lime juice and cilantro to the corn, mix together for a few seconds, and remove everything from the griddle. Scrape clean if needed and lower the heat to low. Slice the steak.
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Add more cooking oil to the griddle and place 6 of the tortillas. Add some cheese, sliced steak, corn salsa, more cilantro, and more cheese to each. Top each with the remaining 6 tortillas.
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Cook 2 to 3 minutes per side, remove once the cheese is melted and the tortillas are cooked how you prefer. Serve with sour cream and hot sauce if desired.
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