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1
Combine steak, oil, lime juice, steak seasoning, ancho chile and vinegar in a large resealable plastic bag turning to thoroughly coat the meat.
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2
Marinate at room temperature for at least 15 minutes or make ahead and refrigerate overnight.
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3
Preheat grill to medium-high heat.
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4
Spray grill with grill spray.
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5
Remove steak from marinade; discard marinade.
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6
Grill the steak over Direct Medium heat for 3 to 5 minutes per side or to desired doneness.
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7
Transfer cooked meat to a cutting board and allow meat to rest for 5 minutes.
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8
Slice the steak across the grain into very thin slices.
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9
arrange cooked steak slices in a single layer over one half of each tortilla.
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10
Sprinkle with cheese.
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11
Fold each tortilla in half over the filling pressing firmly. (The quesadillas can be made up to this point, covered and refrigerated for up to 6 hours ahead of time.)
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12
Heat grill or grill pan to medium heat. Spray grill with grill spray, place prepared quesadillas on grill and cook over Direct Medium heat for 2 to 3 minutes per side or until grill marks appear and cheese is melted. Transfer cooked quesadillas to a cutting board and cut into wedges. Serve immediately with salsa.
