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Cooking 101
Tender skirt steak is marinated in Haven’s Kitchen Herby Chimichurri, topped with Salsa Verde, and encased in Vista Hermosa’s Flour Tortillas for an easy, delicious lunch.
Chef Tip: For an extra layer of smoky depth, consider grilling the tortillas briefly before assembling the quesadillas. This brings out a subtle charred flavor that enhances the dish.
Skirt steak
Lime
Salt pepper
Queso Chihuahua / Monterrey Jack
Tomatillos
Avocado
Jalapeño
Cilantro
Onion
Place the skirt steak in a bowl, and add Haven’s Kitchen Herby Chimichurri & fresh lime juice. Let the meat marinate for at least 2 hours
To make salsa verde, add tomatillos, white onion, jalapeños, and fresh cilantro in a blender and blend together
On a hot pan, plancha, or grill, season marinated steak with salt & pepper. Sear on both sides, cook, then let rest
Dice the steak in small cubes. In the meanwhile, heat up a Vista Hermosa Flour Tortilla on a pan or plancha
Add the Chihuahua or Monterrey cheese and let it melt. Assemble quesadilla and top with salsa verde, sliced avocado, and chopped cilantro + onions
A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Gluten-free. Vegan, Non-GMO, Kosher…
We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust
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