Steak and Smoky Peach Salsa Quesadillas

Cooking guideline based on 3cm thick steak

Rare: 4 minutes on each side
Med-rare: 5 minutes on each side (recommended)
Medium: 6 minutes on each side
Well-done: Not recommended

Substitute rump steak with ribeye or sirloin steak.



    1. Start by making the salsa. Heat a frying pan over a medium-high heat and dry roast the cinnamon and smoked paprika for a minute or two to release the flavours.
    2. Pour a glug of olive oil into the pan, stir in the chopped tomatoes, peaches, onions and green peppers and sauté for 5 minutes until vegetables are soft.
    3. Remove from the heat, squeeze in the lime juice and allow to cool.
    4. Lightly coat the rump in olive oil, rub the cumin powder into the steak and season well with salt.
    5. Grill the marinated rump in a smoking hot griddle pan, turning to cook on both sides to your preferred doneness (see cooking guideline above).
    6. Leave the meat to rest for half its cooking time before slicing it into thin slivers.
    7. Generously fill half of the tortillas with smoky salsa, juicy steak and grated cheese and close with the remaining tortillas.
    8. Heat a medium to large frying pan over a high heat and brown each quesadilla for 1 to 2 minutes on each side until the cheese is melted and the tortillas are golden.
    9. Top with sour cream and fresh coriander. ¡Buen provecho!
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