Steak Quesadilla With Sour Cream Cilantro Sauce And Salsa

Recipe Ingredients

1		New York Strip steak - (8 oz)
		Ancho Chile Paste
2 oz	56g	Dried ancho chilies
1/2 cup	118ml	Garlic cloves
1/2 cup	118ml	Olive oil
1/2 cup	8g / 0.3oz	Cilantro leaves
3 cups	187g / 6.6oz	Green onions - (3 oz) - coarsely chopped (large)
1 tablespoon	15ml	Honey
		Juice of 1 lime
		Salsa
1		Tomato - peeled, seeded, (medium)
		And chopped
1/2		Jalapeño pepper - cored, seeded,
		And chopped
2 tablespoons	30ml	Chopped onion
2 tablespoons	30ml	Chopped cilantro leaves
1 tablespoon	15ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Sour Cream Cilantro Sauce
1/4 cup	59ml	Sour cream
1/2 cup	8g / 0.3oz	Cilantro leaves
		Juice of 1/2 lime
		Salt - to taste
		Freshly-ground white pepper - to taste
		Quesadilla
1		Baking potato - peeled, and (large)
		Cut into very thin rounds
1/4 cup	49g / 1.7oz	Clarified butter
		Salt - to taste
2 oz	56g	Shredded mozzarella cheese
1 oz	28g	Fresh goat cheese
1 cup	110g / 3.9oz	Mixed salad greens
1		Cilantro - for garnish

Recipe Instructions

Prepare the ancho chili paste: Wash the ancho chilies and soften in warm water. Cut in half, stem, and seed. In a blender, combine the chilies with the remaining ingredients and puree.

Spread some of the paste over both sides of the steak and let marinate, refrigerated, at least six hours. Season with salt and pepper. Refrigerate, covered, until needed.

Prepare the Sour Cream Cilantro Sauce: In a blender, combine sour cream, the cilantro, and lime juice, and blend until smooth. Pour into a small bowl and season with salt and pepper to taste. Refrigerate, covered, until needed.

Preheat the oven to 450 degrees.

Prepare the Quesadilla: Place the potato slices in a medium bowl, pour the clarified butter over, and toss to coat the slices. Season lightly with salt. Arrange half the potatoes, flower fashion, in an 8-inch ovenproof skillet. Cook over medium heat until the ends begin to brown and the potatoes stick together. (This will keep the cheese from running through.) Sprinkle with the two cheeses and cover with the remaining potatoes, arranged the same way as the bottom layer. Set in the oven for 10 minutes, carefully flip the potatoes with a wide spatula and brown on a medium-high flame. Return to the oven for 5 minutes longer. Cut into 4 quarters and keep warm.

Prepare the Salsa: In a medium bowl, combine all the ingredients.

Grill or pan fry the steak to desired degree of doneness. Cut into 6 or 8 slices.

Spread a layer of greens down the center of each of two plates and top with the salsa. Arrange 3 or 4 slices of steak on the Salsa and spoon some of the Sour Cream Cilantro Sauce over the steak. Place 2 quarters of the quesadilla on either side and garnish the plate with sprigs of cilantro. Serve immediately.

This recipe yields 2 servings.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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