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Thinly sliced sirloin steak or flank steak makes the best steak quesadillas.
Rach's tip: When a recipe calls for slicing meat before cooking it, stick it in the freezer for 5 minutes to firm up for easy slicing.
Freeze the steaks until slightly firm, about 5 minutes.
Heat a large cast-iron skillet over medium-high to high.
In 2 medium bowls, divide the chiles, red onion, and half the lime juice. Add a quarter of the grated garlic to each bowl; season with salt. Let stand for a few minutes. To one bowl, add the tomatoes, some cilantro, and a few dashes of hot sauce for the pico de gallo. In the other bowl, using a potato masher or fork, mash in the avocado for the guacamole.
Thinly slice the steaks against the grain; season with salt, pepper, and the spices.
Add 2 tablespoons oil, two turns of the pan, to the skillet. Add the beef in a single layer and cook until brown and crispy, 2 to 3 minutes. Turn the beef over and cook until browned, about 2 minutes more. Transfer to a plate.
Add the remaining 1 tablespoon oil, one turn of the pan, to the skillet. Add the white onion, bell pepper, and pickled jalapeños and cook, tossing occasionally, until crisp-tender, 3 to 4 minutes. Add the remaining garlic and lime juice; season with salt and pepper. Mix in the beef and remove from heat.
Heat a nonstick skillet over medium. Spray 1 tortilla lightly with cooking spray and add to the skillet, sprayed-side down. Scatter a quarter of the cheese on top. Arrange about a quarter of the beef and vegetables on 1 side of the tortilla. Fold the tortilla over the filling and cook, turning once, until golden and crispy, 1 to 2 minutes per side. Repeat with the remaining tortillas, cheese, beef, and vegetables.
Cut the quesadillas into wedges. Serve with the crema, guacamole, and pico.