Beef, cheese & broad bean quesadillas

Ingredients

• 140g frozen broad bean, podded if you want
• 2 sirloin or rump steaks, weighing about 450g/1lb in total
• 1 tbsp olive oil, for brushing
• 200g medium cheddar, grated
• 8 flour tortillas
• 1 jalapeño pepper, chopped
• 1 large tomato, chopped
• 2 tbsp chopped coriander
• salsa, to serve (optional)

Description

Method

• STEP 1

  Half-fill a ridged pan or frying pan with water, bring to the boil, then cook the beans for 1 min before draining. Dry the pan.

• STEP 2

  Brush steaks with oil and season. Fry in the pan over a high heat for 2-3 mins on each side, then thinly slice.

• STEP 3

  Divide the cheese over one half of each tortilla, then top with the steak, broad beans, jalapeños, tomato and coriander. Fold over the other half of the tortilla to make 8 half-moon shapes and press down to seal. Brush the tops with a little more oil.

• STEP 4

  Heat the frying pan over a high heat and cook the quesadillas, oiled-side down, in batches for 1-2 mins until crisp. Brush the uncooked sides with remaining oil, then carefully flip over and cook for 1-2 mins more. Cut into wedges and serve with salsa, if you like.