Venison quesadillas with Monterey Jack, avocado and backyard salsa

Recipe by Todd Gray, Equinox, Washington DC

Backyard salsa

Combine all ingredients and allow flavours to infuse for at least 2 hours.


Heat grill to a high heat. Drizzle flank steak with olive oil and season with salt, pepper, chilli powder, cumin & garlic powder.

Grill steak on high heat until medium temperature, approx. 2 minutes on each side. Remove from grill and cool.

Take the flour tortillas and lay on a flat surface. Slice flank steak against the grain, approx. 1 cm thick.

Sprinkle cheese on to tortillas, top with sliced Cervena flank steak and sliced avocado. Fold the tortilla in half, like a sandwich, to form the quesadilla.

Place quesadilla back on to grill and cook for approx. 3 minutes either side or until warmed through and the cheese has melted.

Remove from the heat and cut in to wedges. Serve backyard salsa on the side with guacamole if desired.

Serves 4

Preparation: 20

Time to cook: 10

Venison quesadillas with Monterey Jack, avocado and backyard salsa



6 venison flank steaks

1 tbsp olive oil

salt & pepper to taste

½ tsp chilli powder

¼ tsp cumin

¼ tsp garlic powder

6 flour tortillas

½ cup grated Monterey Jack cheese

½ cup grated cheddar cheese

3 avocados - peeled, seeded & cut into 0.6 cm slices

½ cup backyard salsa (recipe follows)

Backyard salsa

3 heirloom tomatoes, seeded & cut into 1 cm dice

1 small red onion, peeled & minced

½ jalapeno pepper, seeded & minced

3 sprigs of cilantro, chopped

3 leaves basil, chopped

¼ cup extra virgin olive oil

salt & pepper to taste

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