Steak quesadillas

Season the steak with salt and pepper and rest at room temperature about 30 minutes.

Sear in a ripping hot cast iron skillet with vegetable oil at its smoke point; flip after three to five minutes once a golden brown crust forms.

Cook another four to five minutes, flipping as necessary, to the desired internal temperature, 125F for this cut.

Rest off the heat covered with aluminum foil at least 10 minutes.

Saute the onions and peppers in the fond left in the pan.

Slice the steak into three-inch segments, then across the grain into strips.

On half a tortilla lay a single layer of beef, peppers and onions, and a generous handful of cheese; fry as for the chicken.

To flip without a large spatula, slide onto a plate, flip, and shimmy back into the pan. Cut into six equal slices.