Steak Quesadillas with Cherry Tomato Salsa with Cherry Tomato Salsa

Trim any of the visible fat from the steak and slice the steak and set aside.

Halve the lime and juice, reserving the correct amount.

Finely chop the garlic.

Chop the red onion and fresh coriander.

Halve the cherry tomatoes.

Slice the avocado, jalepenos and red chillies.

Grate the cheese.

In a bowl, add the olive oil, lime juice, quesadilla spices, chilli powder, garlic, red capsicum, half the fresh coriander and steak. Stir to coat.

Season with salt and pepper.

In another bowl, add the cherry tomatoes, red onion, fresh red chilli, the remaining fresh coriander, season.

Heat oil in a pan over medium-high heat.

Add the marinaded steak and red capsicum and the jalepenos to the hot oil and stir fry for a few minutes, until browned but still pink and moist.

Remove the steak from the pan and set aside for a moment.

Wipe the pan clean and the remaining oil to the pan.

Place a tortilla onto a board and add the cheese to one half of the tortilla and the steak mixture to the other.

Add the sliced avocados to the top of the steak mixture.

Using a spatula, transfer the tortilla to the pan.

When the tortilla is nicely browned and crisp on the bottom, fold the tortilla in half, onto itself.

Flip it over and continue to cook until warmed through.

Using a spatula, transfer the quesadilla to the chopping board and cut in half.

Repeat this process for any remaining ingredients.

Serve the quesadillas with the cherry tomato salsa.