Cashmere Apron is a dual effort Christi and I worked on for more than a year before going “live.” We encountered our first speed bump when Christi was pulled back to Florida for her hub’s work (albeit temporarily). We have operated bi-coastally since March, before the launch of Cashmere Apron. Usually joined at the hip, we found that our work was not the adjustment, just the time apart. The positives we have gained are many…we have both learned a ton and mastered the art of working together but independently. We have learned that the three hour time difference means I am always ready to brainstorm as Christi is sitting down to dinner with her family and vice versa. Christi is coming back to Cali soon (yee haw), and her Florida tenure gave me reason to take a girl’s trip to visit her in Sarasota.
Our first day here was spent entirely on the water. We boated all day on the Gulf of Mexico, decked out in our cute suits, big sunglasses and ponytails. We dropped anchor in the rippling aqua waters to watch the last day of the Suncoast Offshore Power Boat races. We swam to shore (cover-ups held above our heads) and walked the white sands of Lido Key, in search of some lunchtime grub and cocktails. Lido Key was blanketed in a sea of spectators cramping every square foot of beach with pop-ups, colorful umbrellas, mini Weber grills, string bikinis, Coors Light in Koozies and cigarettes.
Our little stroll took two hours as we hunted for food and drink with the result being a few Corona Lights. We made it back to the beach in front of the boat, swam out and took off down the Intercoastal waterway. Our intention was to dock at a restaurant and chow down on a much deserved high-calorie lunch. Unfortunately, we weren’t the only people with the same idea.
Cut to four women standing in the middle of Publix supermarket trying to figure out what to make for dinner. One of our friends pointed out the obvious when she said, “I find it really ironic that you two have a blog about food and entertainment, and I am standing here starvingggggggg!!!!” I suggested mini-fish tacos cooked on the grill but that idea was met with a resounding, NO. Steak quesadillas were the next suggestion. The ladies not only agreed to this suggestion but scarfed down the yummy pieces as soon as they were plated. The meal was easy, quick and prepared in one saute pan. This meal is perfect for any time but especially Cashmere Apron’s Wednesday On A Whim feature. We don’t recommend you wait until you are ready to gnaw your arm off to make these, but we do recommend that you make them. Enjoy!
1 pound top sirloin
1 Poblano chili pepper
1 red bell pepper
2 cloves garlic
fresh ground pepper
shredded cheddar cheese
1 package burrito sized tortillas
Trim the fat off of the edges of the top sirloin and cut into thin strips. Place trimmed top sirloin in a bowl and toss in a tablespoon of olive oil, a teaspoon of Kosher salt, a 1/2 teaspoon of fresh ground pepper and a 1/4 cup of chopped cilantro. Gently mix and set aside.
Chop the Poblano chili pepper, red bell pepper, zucchini and onion into a medium to small dice. Mince the garlic. Heat 1 to 2 tablespoons of olive oil in a large saute pan over medium heat. Add the all of the vegetables and saute for 4 to 5 minutes until they start to soften. Add the top sirloin to the mixture and continue to saute until cooked through. Once meat is cooked, take the pan off the heat and let sit for five to ten minutes.
Meanwhile, heat a griddle pan over medium high heat (you can also prepare on your outdoor grill). While griddle is warming, lay tortillas flat and spoon steak/veggie mixture over half of the tortilla. Sprinkle cheese over top of the mixture and fold in half. Repeat with as many tortillas as you desire.
Place folded tortillas on griddle pan and heat for 1 to 1 1/2 minutes on each side; being careful when turning filled tortilla over. Take tortilla off griddle and let sit for a minute or so. Cut folded tortilla into pie-shaped pieces and place on a large platter and garnish with cilantro. Top each quesadilla piece with sour cream, fresh salsa and diced avocado.