It’s time once again to return to our state night adventures and while we thoroughly enjoyed our time with Hawaiian cuisine, it’s time to head back to the mainland. For these next few recipes, Mike is taking us to The Sooner State, Oklahoma. We’ve driven through Oklahoma a few times, including once during a terrible storm complete with tornado warnings. The wind was so intense that it was blowing the rain sideways and we had no choice but to stop and ride out the storm (I’ll have you know it’s taking all my will power not to include another 70’s song link here). Oh, and did I mention that we were in the process of moving across the country in a rental truck packed full of all our earthly possessions, our car hooked up to the back and our only cat riding shotgun? Talk about a hair-raising experience. Despite our brief and harrowing stay in Oklahoma, we have no memories of the food. In fact, I’m not sure we ever took the time to eat while we were there.
Fortunately we came across several websites in our search for Sooner cuisine, including the Made in Oklahoma Coalition which inspired this recipe for our Bourbon Steak Quesadillas with Peach Salsa. We started the recipe yesterday by preparing the peach salsa with peaches, a Serrano pepper, a tomato, a bit of red pepper and green onions.
We then tossed everything together, seasoned it with salt and a bit of agave. Once combined, we covered it and set in the fridge to marinate overnight. (For another delicious peach salsa recipe, make sure to check out Just a Smidgen’s here.)
Now I was all set to finish up with the recipe this afternoon when Kay from Pure Complex posted a recipe for Sugar Bourbon Steak. It was meant to be. So we grabbed the sirloin, bourbon, brown sugar and red pepper flakes.
We rubbed the steak with the brown sugar and red pepper, seasoned it with sea salt and tossed it into a resealable bag with the bourbon and remaining seasonings. We refrigerated the steak for about 2-1/2 hours and then set it out to come up to room temperature. In the meantime, we got to work caramelizing the onion in some butter and salt.
When the onions were nearing completion we heated our grill pan over a high flame and tossed on the steak. We grilled the steak about two minutes per side, flipping a few times until it was cooked to medium.
We then grilled the steak quesadillas in a skillet over medium heat until the tortillas browned and the cheese melted. We served our bourbon steak quesadillas with the peach salsa and a wedge of lime.
Mike and I were both instantly hooked on this meal. It is seriously out of this world good, and it takes a lot to get me to say that about meat. The flavors were intense and full. It was a major party for the taste buds. The sweet bourbon steak combined with the salty-sweet onions and topped with the tangy peach salsa…WOW! Mike and I both agreed, this is definitely a 4 spoon dinner.
As for Miss A, I’m kind of shocked she didn’t enjoy this more. She is the biggest steak eater in the house (even next to Mike), she loves and I mean loves cheese, and she has yet to meet a fruit she didn’t like. So I’m not sure if it was the fact she seemed to have managed to eat an entire tortilla shell during the time it took us to set the table and serve the meal, or if she was just in one of her not willing to try things without some coaxing moods, but she was pretty reluctant about this meal. She did eventually try some of the quesadilla and ate one slice willingly (and without spitting anything out or hiding it under the table) making this meal 2-1/2 spoons for her. She did say the tortilla shell was 4 spoons though. Go figure.
Well, for our first taste of Oklahoma, I’m sold. This will be a meal that I crave and one that I will have to make again, and probably again after that. It is that good. In fact, it makes me almost want to go back and brave tornado season and properly visit Oklahoma. This time we’ll be leaving all our worldly possessions at home, and maybe waiting until the kids are grown too.😉 Happy weekend everyone!
Print this recipe: Bourbon Steak Quesadillas