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Arizona Mr.Yoshida Flank Steak Quesadillas

Arizona Wildcats

Prep Time 4 hours
Cook Time 15 minutes
Cool Time 5 minutes
Total Time 4 hours, 20 minutes
Servings 6



  1. About 4 hours before you plan to cook, place the flank steak in a large, heavy-duty zip bag. Pour the marinade over it.
  2. Seal the bag, squeezing out as much air as possible. Refrigerate, occasionally tossing the steak around in the bag to ensure good coverage from the marinade.
  3. Prepare the grill to cook hot. Remove the steak from the marinade and place directly on the grill.
  4. Cook for 4 to 5 minutes until well browned.
  5. Flip and cook another 4 to 5 minutes until well browned on the second side and cooked to an internal temp of 125°F.
  6. Remove the steak to a cutting board to rest for 5 minutes.
  7. Meanwhile, lay out six of the tortillas and divide the cheese evenly among them, spreading it over the whole surface of each tortilla.
  8. Top the cheese with green onions, tomato and cilantro, distributing it all evenly.
  9. Slice the steak thinly across the grain.
  10. Lay the slices of steak on top of each quesadilla in a single layer.
  11. Prepare griddle or a large skillet to cook at medium heat.
  12. Oil the griddle lightly.
  13. Carefully pick the quesadillas up and place them on the griddle.
  14. Cook for 3 to 4 minutes until golden brown on the bottom.
  15. Using a large spatula, carefully flip the quesadillas and cook for another 3 to 4 minutes until golden brown on the second side and the cheese is melted.
  16. Transfer to a cutting board and cut each into six triangular slices.
  17. Serve with sour cream and salsa.