Flank Steak-and-Blue Cheese Quesadilla Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Beef up the standard array of fresh lettuce, tomatoes, and onions with tortillas filled with flank steak and tangy blue cheese. To make slicing easier, let stand a minute or so after cooking, then cut the quesadillas with kitchen shears. Ingredients:
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) |
1/2 pound flank steak |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
cooking spray |
1/2 cup (2 ounces) crumbled blue cheese |
4 (8-inch) fat-free flour tortillas |
remaining ingredients |
10 cup torn red leaf lettuce |
1 cup vertically sliced red onion |
2 large tomatoes, each cut into 8 wedges |
Directions:
1. Prepare grill.
2. To prepare vinaigrette, combine first 5 ingredients; set aside.
3. 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.
4. 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 each into 8 wedges. Combine the vinaigrette, lettuce, onion, and tomato in a large bowl; toss well. Divide salad evenly among 4 plates; top each serving with 4 quesadilla wedges.
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