Venison Quesadilla
Ingredients
- One 6- to 8-ounce venison flank steak
- 1/4 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon fresh ground black pepper, plus more for seasoning
- 2 tablespoons canola oil
- 1/2 white onion, thinly julienned
- 1 fire-roasted red bell pepper, peeled, seeded and julienned
- 1/4 teaspoon ground cumin
- 2 flour tortillas, store-bought or homemade
- 3/4 cup shredded Monterey jack cheese
- 1 lime
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