Panic! (not At The Disco)

So, I was at the supermarket this afternoon, on my way home from school, trying to decide what to cook for dinner, when some on-sale strip steaks caught my eye. Hmmm....we haven't had steak quesadillas in forever! Perfect! Bought the steak and the red onion, and knew I had tortillas and sour cream at home.

Driving away, on my way to go vote, I realized I'd forgotten the pepper jack cheese. *sigh* I called my husband. With the promise of steak quesadillas in the offing, he offered to pick up the cheese on his way home. Good man.

Voted, came home, tra la. Husband arrived home with cheese. Lovely. I went to my cookbook shelf to find the recipe, which was in an issue of a cooking magazine to which I used to subscribe.

Hmmm. Where is it?

I looked at my cookbook shelf again. No dice.

I went to my backup cookbook shelf. Said shelf has twelve issues of said magazine on it. Nuts. This could take a while.

Lightbulb over head: I had that recipe marked with a purple sticky note!

None of the issues seemed to be marked with a sticky note, purple or otherwise. Oh dear.

"Hon? We may be eating soup tonight."

I perused the magazines, in the vain hope that I would see the recipe.

I think about soup. I think about quesadillas. I continue to search the magazines.

In the second to last issue: SUCCESS. No purple sticky note, but there's the recipe.

Lightbulb over head: I am going to post this recipe at Throwing Spoons, so I'll always know where it is...

Steak Quesadillas

from Everyday Food, June 2006

1 strip steak (8 ounces, 1 inch thick)

1/2 teaspoon oregano

salt, pepper

3 teaspoons olive oil, divided (or cooking spray)

4 flour tortillas (10-inch or burrito-style)

1 1/2 cups grated pepper jack cheese (about 6 ounces)

1 medium red onion, halved and thinly sliced

1/4 cup reduced-fat sour cream

salsa

Rub steak with oregano, and season with salt and pepper. In a 10-inch skillet, heat 1 teaspoon oil over high heat. Add steak to skillet and cook, turning once, until browned and still rare, 2 to 3 minutes per side. (Steak will cook a bit more in quesadillas during baking.) Transfer steak to cutting board and let rest 5 minutes before slicing 1/4 inch thick slices.

Preheat oven to 425F with racks in upper and lower thirds. Brush one side of each tortilla with remaining 2 teaspoons oil (or spritz with cooking spray). Place 2 tortillas, oil side down, on each of two baking sheets. Dividing cheese evenly, layer half of each tortilla with 1/4 cup cheese, then onion and steak, ending with remaining cheese. Fold tortillas in half, and press lightly to seal.

Bake, turning over once with a wide spatula, until lightly browned and crispy, about 5 minutes per side. Transfer to a cutting board and cut each into 4 triangles. Serve with salsa and sour cream.