Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, roasted veggie & balsamic steak quesadillas. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Roasted Veggie & Balsamic Steak Quesadillas is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Roasted Veggie & Balsamic Steak Quesadillas is something which I’ve loved my entire life. They are fine and they look fantastic.
You can roast just about any vegetable. Just use the same simple method - chop (things such as green beans and asparagus just leave whole), drizzle with oil, season, toss and roast. Toss once or twice through baking.
To get started with this recipe, we have to first prepare a few components. You can cook roasted veggie & balsamic steak quesadillas using 11 ingredients and 1 steps. Here is how you cook it.
The ingredients needed to make Roasted Veggie & Balsamic Steak Quesadillas:
- Get 2 each Steak (i.e. ribeye, sirloin, petite sirloin)
- Get 1 as needed Yellow squash
- Get 1 as needed Zucchini
- Get 1 as needed Red Bell Pepper
- Take 1 bunch Mushrooms (sliced)
- Take 1/4 Red Onion (thinly sliced)
- Get 1 as needed Goat cheese
- Make ready 3 as needed Tortillas (burrito size)
- Prepare 1 as needed Extra Virgin Olive Oil
- Get 1 as needed Salt & Pepper (all is better with fresh ground pepper/kosher or sea salt! :)
- Take 2 tbsp Balsamic Vinegar
It's about TIME we had some roasted vegetables around these parts 😉 December has been filled with way too much sugar (yes, I will finally admit that is a thing), and I still have a few cookie recipes to share before the year is through. Obvious choices are root veg like carrots, potatoes, and parsnips. But crucifers like Brussels sprouts, broccoli, and cauliflower roast well, too. More delicate veggies like cabbage, tomatoes, onions, and squash roast spectacularly well.
Instructions to make Roasted Veggie & Balsamic Steak Quesadillas:
- Take steaks out of fridge (to get to room temp for even cooking.). Coat each side of steak with a hefty pinch or two of salt & pepper. Drizzle each side with 1-2 tbsp of balsamic vinegar. Set aside. - - Preheat oven to 425*. Line two baking sheets with foil. - - Slice veggies into 1/2" thick slices/strips. Spread out evenly on baking sheets and drizzle olive oil over top. Sprinkle decent amount of salt & pepper over top. Toss veggies around to coat. Place both baking sheets in oven for 20min. - - Meanwhile get your pan very hot, med-high heat (I use a cast iron skillet till it's about smoking). Coat the resting steak with olive oil on each side and place in pan. Cook till desired doneness. Remove from pan to plate, tent with foil and let rest for 5-10 minutes. Slice into strips across the grain. - - In same pan, now on med-low, and add a small amount of butter. Lay tortilla in pan and on 1/2 of it layer some of the veggies, steak strips and goat cheese crumbles. Flip untouched side of t
Be sure to check the veggies as they cook, and just keep going until they're nice and lovely with dark bits around the edges. Remove chicken to a serving platter; keep warm. Stir vegetables to combine; serve with chicken. Oven roasted vegetables seasoned with onion soup mix is a quick and easy side dish that will be a family-favorite. In a roasting pan, combine the first six ingredients.
So that is going to wrap this up for this special food roasted veggie & balsamic steak quesadillas recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
