Flank Steak and Blue Cheese Quesadilla Salad
  • 3 tablespoons Dijon-Lemon Vinaigrette
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons red wine vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon chopped fresh thyme (optional)
  • Quesadillas:
  • 1/2 pound flank steak
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 1/2 cup crumbled blue cheese
  • 4 (8-inch) flour tortillas
  • Salad: 10 cup torn red leaf lettuce
  • 1 cup vertically sliced red onion
  • 2 large tomatoes, each cut into 8 wedges
  1. Prepare grill. To prepare vinaigrette, combine first 5 ingredients; set aside. To prepare the quesadillas, sprinkle steak with salt and 1/4 teaspoon pepper. Place the steak on grill rack coated with cooking spray, and cook 4 minutes on each side or until done. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Sprinkle 1/4 cup cheese evenly over each of 2 tortillas. Divide steak evenly over cheese; top with the remaining tortillas. Heat a large nonstick skillet coated with cooking spray over medium heat. Cook quesadillas 4 minutes on each side or until golden brown. Remove the quesadillas from pan, and cut into 1 inch pieces. Combine the vinaigrette, lettuce, onion, and tomato in a large bowl; toss well. Divide salad evenly among 4 plates; top each serving with quesadilla pieces.