Carne Asada Quesadilla with Charred Salsa

Instructions

• 1Place the oil, soy sauce, orange and lime juice, garlic, jalapeño, cilantro and cumin in large resealable bag. Add the steak, remove the air from the bag and seal. Refrigerate for 8 hours to overnight to marinate.
• 2For easy cleaning and to avoid burning, line the roasting pan with foil. Cut the tomatoes in half and place them in the pan skin side up. Add the garlic, onion and jalapeño.
• 3Insert the wire rack into position 2. Place the pan in the oven and start the timer. Broil until charred.
• 4Set aside for 15 minutes to cool slightly.
• 5Pulse all the ingredients from the pan with the lime juice, cilantro and salt to form a chunky salsa. Cover and set aside until ready to serve. Tip: The salsa tastes even better if made a day ahead and stored in the refrigerator.
• 6Line the roasting pan with foil and place the broiling rack in the pan. Remove the steak from the bag and discard the marinade. Place the steak on the rack and season both sides with the salt and pepper.
• 7The oven will preheat.
• 8Once preheated, place in the oven and start the timer. Broil on one side, until starting to brown.
• 9Allow to rest for 10 minutes.
• 10Remove the wire rack from the oven. The oven will preheat.
• 11While the oven is preheating, thinly slice.
• 12Sprinkle half of each tortilla with half the cheese, top with a quarter of the steak and sprinkle with the remaining cheese. Fold the tortillas in half and place 2 tortilla in the air fry basket.
• 13Once preheated, place the basket in rack position 3 and start the timer. Cook until golden brown and crisp.
• 14Repeat with the remaining quesadillas.
• 15Cut each quesadilla into three pieces and serve with the salsa.