Steak Quesadillas with Guasacaca Sauce and Pickled Radishes

By lorik

Recipe from the Tasting Table Test Kitchen

Ingredients

• For Quesadillas:
• 1/2 pound beef tenderloin, halved lengthwise into 2 long pieces
• 2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper
• 2 small, ripe avocados--halved, pitted and roughly chopped
• 1/2 small white onion, roughly chopped
• 1 small poblano chile or 1/2 small green bell pepper, roughly chopped
• 1/2 cup fresh cilantro
• 1 small jalapeño, roughly chopped
• 1 garlic clove, roughly chopped
• 3 tablespoons distilled white vinegar
• Juice of 1 lime
• 1/4 cup canola oil
• Four 8-inch flour tortillas
• 2 cups shredded good-quality melting cheese, such as Monterey Jack or Oaxaca
• 2 tablespoons adobo sauce from a can of chipotle chiles in adobo, or your favorite hot sauce
• For Radishes:
• 1 cup white wine vinegar
• 1 cup water
• 3 garlic cloves, thinly sliced
• 1 tablespoon kosher salt
• 2 teaspoons granulated sugar
• 8 medium radishes (preferably breakfast radishes), quartered lengthwise
• 1/2 small red onion, thinly sliced crosswise
• 8 tarragon leaves

Details

Servings 2
Preparation time 20mins
Cooking time 50mins
Adapted from tastingtable.com

Preparation

Step 1

1. Set the tenderloin pieces on a cutting board and rub them with 1 teaspoon of the salt and the pepper. Set aside.

2. Make the guasacaca: In the bowl of a food processor, add the avocados, onion, poblano chile, cilantro, jalapeño, garlic, vinegar, lime juice and the remaining 1 teaspoon salt. Process until smooth; then, with the machine running, add 2 tablespoons of the canola oil, processing until smooth.

3. Heat a large skillet (preferably cast iron) over medium-high heat until it smokes, about 2 minutes. Divide 1 tablespoon of the canola oil over the tenderloin pieces, rubbing it all over. Cook until all sides are browned and the internal temperature reads between 125° and 130°, about 10 to 12 minutes total. Transfer to a cutting board and rest the steak for 5 minutes, then slice crosswise into ¼-inch-thick pieces (about 16 slices total).

4. Set the cleaned skillet over medium heat and add 1½ teaspoons of the canola oil. Add a tortilla followed by ½ cup of cheese, 8 tenderloin slices and another ½ cup cheese. Place another tortilla on top. Cook until the tortilla is browned, 2 to 2½ minutes, then use a metal spatula to flip. Cook until the other side is browned, about 1½ to 2 minutes longer. Transfer the quesadilla to a clean cutting board. Repeat with the remaining ½ teaspoon of canola oil and the remaining tortillas, cheese and steak. Slice the quesadillas into quarters and serve topped with the guasacaca and a drizzle of adobo sauce.

For Radishes:
Bring the vinegar, water, garlic, salt and sugar to a simmer in a medium saucepan set over high heat. Reduce the heat to medium and simmer for 20 minutes.

Turn off the heat, then add the radishes, onion and tarragon. Cool to room temperature, transfer to an airtight container and chill (they stay crunchy and flavorful for up to one week).