Flank Steak-And-Blue Cheese Quesadilla Salad Recipe

Name: Flank Steak-And-Blue Cheese Quesadilla Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 (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

Servings: persons

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 (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

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.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Vinaigrette:, 1 1/2 tablespoons sugar, 1 1/2 tablespoons red wine vinegar, 1/4 teaspoon freshly ground black pepper, and more.

Yes, Flank Steak-And-Blue Cheese Quesadilla Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Flank Steak-And-Blue Cheese Quesadilla Salad

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