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Surf and Turf Quesadilla

This Surf & Turf quesadilla combines the best of both worlds with delicious shrimp and skirt steak!

Ingredients

  • 2 cups of Olive Oil
  • 4 tablespoons of Lime Juice
  • 2 tablespoons of Jalapeno
  • 1/4 cup of Cilantro
  • 1/2 cup of Soy Sauce
  • 1 tablespoon of Salt
  • 1 tablespoon of Pepper
  • 1 tablespoon of Cumin
  • 1 tablespoon of Cayenne
  • 1 tablespoon of Oregano
  • 1 tablespoon of Chili Powder
  • 1 tablespoon of Paprika
  • 1 pound of Skirt Steak
  • 6 Tomatillos
  • Juice of 1 Lime
  • 2 Jalapenos
  • 5 cloves of Garlic
  • ½ Cup of Cilantro
  • 1 Tsp Salt, Pepper, and Sugar
  • 1 Lb Large Shrimp
  • Juice of 1 Lime
  • 2 Tbsp Crove Food Co. Fajita Rub & Seasoning

Directions

  1. Mix all marinade ingredients together and marinade steak for 2-12 hours.
  2. Remove the husk from the tomatillos and drizzle with olive oil. Place under the broiler for 3-5 minutes.
  3. Add all salsa ingredients in a blender and mix until smooth.
  4. Preheat grill for high heat grilling. While warming up, add lime juice and fajita seasoning to a bowl with the shrimp.
  5. After 20 minutes, skewer the shrimp to be grilled.
  6. Grill skirt steak for 3-5 minutes per side or until desired doneness is reached. Remove and grill shrimp for 2-3 minutes per side.
  7. Slice steak into bite sized pieces and remove shrimp from skewers.
  8. Assemble the quesadillas with cheese, salsa verde, steak, and shrimp. Butter a grill top or skillet and add the quesadilla. Cook for 2-3 minutes per side.  

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