Steak and Kimchi Quesadillas with Gochujang Crema
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Ingredients & Equipment
What we send
- 1/2 cupkimchi
- 1 clovegarlic
- 2 ouncessour cream
- 1 teaspoongochujang
- 2 packetsgluten-free soy sauce
- 2 teaspoonscornstarch
- 1 tablespoondark brown sugar
- 1 tablespoonsesame seeds
- 4flour tortillas
- 4 ouncesshredded mozzarella cheese
What You’ll Need
- canola oil
- kosher salt
- black pepper
- 10" medium pan
- baking sheet
Preheat oven to 450°F. Pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon canola oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate and set aside to rest. Reserve pan, off heat, for Step 4.
While steaks sear, rinse all produce. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Roughly chop kimchi. Mince garlic.
Make crema and sauce
In a small bowl, stir together sour cream and gochujang (it's not very spicy, but feel free to use less if you prefer a milder flavor). Working 1 tablespoon at a time, gradually add up to 2 tablespoons water until crema is pourable. Set aside until ready to serve. In a medium bowl, whisk together soy sauce, cornstarch, brown sugar, half of sesame seeds, and ¼ cup water until smooth.
Sauté aromatics and slice steak
Return pan from steaks to medium-high heat with 2 teaspoons canola oil. When oil is shimmering, add garlic and scallion whites and light greens; sauté, stirring frequently, until fragrant, about 1 minute. Stir in soy-sesame sauce and simmer until thick, 1 minute more. Remove pan from heat. Once rested, cut steaks against the grain into ⅛-inch slices. Add sliced steak to pan with sauce, and toss to coat.
Assemble and bake quesadillas
Rub a baking sheet with 2 teaspoons canola oil and add 2 tortillas side by side in a single layer. Layer with half of mozzarella, kimchi, and steak. Top with remaining mozzarella, then remaining tortillas. Brush tops of quesadillas with 1 teaspoon canola oil each, then bake until golden and crisp, 5-7 minutes.
Using a thin spatula, carefully loosen steak and kimchi quesadillas from baking sheet and transfer to cutting board. Quarter quesadillas and divide between serving plates. Drizzle over gochujang crema. Garnish with scallion dark greens and remaining sesame seeds. Enjoy!