Ingredients
1 tbsp olive oil
150g/5½oz beef steak, sliced into strips
2 tsp balsamic vinegar
2 tbsp chopped fresh flatleaf parsley
2 flour tortillas
55g/2oz emmental cheese, grated
1 tbsp chopped fresh coriander
1 red chilli, chopped, to garnish
Method
1. Heat the oil in a pan and fry the steak with the balsamic vinegar for 3-4 minutes, or until cooked to your liking. Stir in the parsley.
2. In a clean frying pan, lay a flour tortilla in the base of the pan and top with the steak. Sprinkle over the cheese and finish with another tortilla.
3. Cover the pan with a lid and cook over a gentle heat for 2-3 minutes, or until the cheese has melted. Remove from the pan and slice into wedges.
4. To serve, place the quesadilla wedges onto serving plates, sprinkle over the coriander and garnish with chopped chilli.
