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