Seared Flank Steak Quesadillas with Fresh Tomato Salsa

Steps

1. Make the salsa first: in a bowl, stir together the diced tomato, red onion, minced jalapeño, cilantro and lime juice; set aside.
2. Mix the cumin, chili powder, garlic powder, salt and black pepper, then rub this spice mix over both sides of the flank steak.
3. Heat half the canola oil in a large skillet over medium-high heat. Sear the flank steak 4 to 5 minutes per side until it reaches 145°F (63°C) inside, then rest it on a board for at least 3 minutes.
4. While the steak rests, add the yellow onion and green bell pepper to the same skillet and cook 5 to 6 minutes until soft and browned; transfer to a plate.
5. Slice the steak thinly across the grain.
6. Wipe the skillet, set it over medium heat and brush it with a little of the remaining canola oil. Lay in 2 corn tortillas, top each with one-eighth of the cheddar, one-eighth of the steak and one-eighth of the yellow onion and pepper mixture, then cover each with another corn tortilla.
7. Cook 2 to 3 minutes per side until crisp and the cheese melts. Repeat three more times with the rest of the corn tortillas, cheddar, steak and vegetables, using up the remaining canola oil, to make 8 quesadillas.
8. Cut the quesadillas into wedges and serve 2 per person with the tomato salsa spooned over.