Quesadilla with grilled steak, chipotle peppers and pepper jack cheese

Ingredients:

• 1 clove garlic, minced
• 1/4 tsp ground cumin
• Juice of half a lime
• Juice of half an orange
• Skirt steak weighing 200g, wash and trim fat
• Olive oil to grease the grates
• 4 25cm diameter wheat tortillas (for burritos)
• 2 cups grated pepper jack cheese
• 1-2 chipotle peppers in adobo sauce, chopped, + 1-2 tbsp sauce
• 2 tablespoons unsalted butter
• Guacamole, salsa, chopped green onions, sour cream - for serving

Preparation:

1. Preheat an outdoor grill to medium heat.
2. In a medium bowl, combine the garlic, cumin, lime and orange juice, and 0.5 teaspoon salt. Add the steak, coat well with the mixture, and let marinate for 10 minutes.
3. Lightly brush the grill grate with olive oil. Grill the steak, turning once, until medium-rare, 2-6 minutes per side depending on the thickness of the steak. Transfer to a cutting board and let rest for 5 minutes. Slice the steak across the grain and set aside.
4. Place the tortilla on a work surface and sprinkle it evenly with 1/2 cup pepper jack cheese. Add 1/4 cup and some chopped chipotle adobo sauce. Fold the tortilla in half to enclose the filling. Repeat with the remaining tortillas and filling ingredients.
5. In a large nonstick or cast iron skillet, melt 1/2 tablespoon of butter over medium heat. Cook the quesadillas, turning once, until the cheese is melted and the tortillas are golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining quesadillas.
6. Cut quesadillas into triangles and serve with guacamole, salsa, green onions and sour cream.