1
Diabolo Salsa - On a hot grill, char the habaneros, tomatillos, 6 garlic cloves and onion until slightly charred & soft.
2
Place charred vegetables in a blender with cilantro, lime juice and 1 teaspoon salt. Blend until smooth and allow to cool.
3
For the Carne Asada - Lightly toast cumin seeds in a dry medium skillet over low heat about 3-4 minutes. Transfer seeds to a blender along with jalapenos, 2 garlic cloves, 1 teaspoon salt, pepper and lime juice. Puree until cumin seeds are finely ground. Add cilantro and olive oil and puree.
4
In a shallow plan, cover meat with puree marinade. Cover meat with remaining marinade if any. Cover and marinate a few hours or overnight.
5
Bring meat to room temperature 30 minutes before cooking (to prevent to meat from sticking to the grill). Heat grill or broiler.
6
Cook steak until seared on both sides (4 -5 minutes each side) for medium cooking. Transfer stead to cutting board and let rest for 5 minutes. Slice across the grain into diagonal strips (tough flavorful steaks like this should always be cut across the grain so that no one bite will contain too long muscle fiber.) Cut strips into 1/2 inch dice and use for carne asada quesadilla or tacos.
7
For Quesadillas - mix cheeses in a bowl.
8
Lay the tortillas on a counter. Divide the cheese mix into 6 equal portions and spread over half of each tortilla. Sprinkle salsa to tate over each. Arrange Carne Asada evenly over the chese. Fold the tortillas over and brust the tops w/melted butter.
9
Place a cast-iron skillet or griddle over medium-high heat. One at a time, cook the tortillas buttered side down until lightly golden about 3 minutes. Brush the uncoated side with butter and flip over for another 3 or 4 minutes.
Serve hot, whole or cut into wedges with your favorite salsa, guacamole and sour cream!
