Ingredients

• 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 cut julienne
• 1 fire roasted red bell pepper, peeled, seeded and cut julienne
• 1/4 teaspoon ground cumin
• 2 flour tortillas, store-bought or homemade
• 3/4 cup shredded Monterey jack cheese
• 1 lime

Instructions

1. Preheat the grill to medium.
2. Season the venison with salt and pepper and grill for 2 minutes per side. Remove from the grill to a cutting board and let rest.
3. Heat a saute pan with 2 tablespoons of canola oil over medium-high heat. Add the onions and red pepper and saute until transparent, about 4 to 5 minutes. Stir in the cumin and season with salt and pepper, to taste. Cover 1 tortilla with cheese then evenly top with onions and red peppers. Slice the venison steak against the grain and on the bias. Cover the tortilla with the meat and squeeze 1/2 the lime over top the meat. Put the tortilla, ingredient side up, on stove top griddle pan or a large frying pan. Top with the remaining tortilla and cook until brown. Flip the quesadilla over and brown the other side. Cut into 4 large pieces or 6 small pieces and serve with the remaining 1/2 lime.