Place the flank steak on a cutting board and cover it with plastic wrap and pound the steak with a meat tenderizer until the whole piece of meat is about ¾-inch thick. Slice the flank steak into thin strips, using a sharp knife to slice the steak against the grain of the steak. Place the strips of steak into a large bowl.

Season the steak strips with 1.5 teaspoons salt, cumin, chili powder, peppercorns, maggie sauce, and garlic. Massage the ingredients into the steak with your hands and set aside.

Add the cilantro, white onion, lime juice, and vinegar to a small bowl and season with a pinch of salt. Toss the ingredients together and let them rest.

Next, heat a large skillet over medium heat and add 1 tablespoon of oil to the skillet. When the oil is hot, add sliced mushrooms to the skillet and season with 1 teaspoon of salt. Let the mushrooms saute for 7- 10 minutes or until the mushrooms are cooked to your liking. Remove the mushrooms from the skillet and add them to a large bowl and set aside.

Heat the same skillet over medium/high heat and add the remaining oil to the pan. When the oil is fragrant add the seasoned beef strips to the pan and move the meat around periodically until cooked to your liking. We like some pieces to be cooked medium rare, but if you like well done meat, cook until you see pink

Use a slotted spoon to remove the meat from the skillet and allow the drippings to stay in the skillet. Place the steak strips into the same mixing bowl as the mushrooms.

Pour the steak drippings into a small saucepan and heat over low heat to keep the drippings warm until the quesadillas are ready to serve.

Add the white onion and fresh cilantro mixture to the mixing bowl with the steak and mushrooms and mix until combined.

Assemble the quesadillas in a skillet pan. Wipe the same skillet pan clean with a paper towel and then heat the skillet pan over medium/high heat. Add 1-2 teaspoons of oil. Add one tortilla to the skillet and add ¼ cup of shredded cheese to half of the tortilla, then add ½ cup of the beef over the top of the cheese, and lastly add ¼ cup more of shredded cheese over the top of the beef. Fold the other half of the quesadilla over the ingredients and press the quesadilla down firmly with a spatula. Cook the quesadilla for 3-4 minutes on each side until golden brown. Remove from the skillet.

Repeat step 8 until all of the quesadillas are made.

Serve the quesadillas with a squeeze of fresh lime juice, the steak drippings as a dip or with salsa and guacamole.