Beef, cheese & broad bean quesadillas

• frozen broad bean140g g

  podded if you want

• sirloin or rump steaks↗2

  weighing about 450g/1lb in total

• olive oil↗ tbsp

  for brushing

• medium cheddar↗200g g

  grated

• flour tortillas↗8
• jalapeño pepper↗

  chopped

• large tomato↗

  chopped

• chopped coriander tbsp
• salsa

  to serve (optional)

Step-by-step instructions

1. 1

   Half-fill a ridged pan or frying pan with water, bring to the boil, then cook the beans for 1 min before draining. Dry the pan.

2. 2

   Brush steaks with oil and season. Fry in the pan over a high heat for 2-3 mins on each side, then thinly slice.

3. 3

   Divide the cheese over one half of each tortilla, then top with the steak, broad beans, jalapeños, tomato and coriander. Fold over the other half of the tortilla to make 8 half-moon shapes and press down to seal. Brush the tops with a little more oil.

4. 4

   Heat the frying pan over a high heat and cook the quesadillas, oiled-side down, in batches for 1-2 mins until crisp. Brush the uncooked sides with remaining oil, then carefully flip over and cook for 1-2 mins more. Cut into wedges and serve with salsa, if you like.