Grilled Steak with Caramelized Onions, Blue Cheese,

Name: Grilled Steak with Caramelized Onions, Blue Cheese, Wild Mushroom Relish and Roasted Red Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup olive oil; 6 cloves garlic, coarsely chopped; 1 ancho chile, coarsely chopped; 1 New Mexican chile, coarsely chopped; 1 lime, zested and coarsely chopped; 1 pound flank steak; Salt and freshly ground pepper; 12 (6-inch) flour tortillas; 1 pound white cheddar, coarsely grated; Grilled Onions, recipe follows; 8 ounces blue cheese, crumbled; Ancho chile powder; Wild Mushroom Relish, recipe follows; Chopped cilantro; Roasted Red Pepper Sauce, recipe follows; Olive oil; 2 red onions, peeled and thinly sliced; Salt and pepper; 3 tablespoons olive oil; 1 1/2 pounds mushrooms (cremini, shiitake, oyster) coarsely chopped; 2 cloves garlic, finely chopped; 1/2 cup dry white wine; 2 tablespoons balsamic vinegar; 1 tablespoon finely chopped fresh thyme; 3 tablespoons finely chopped parsley; Salt and freshly ground pepper, to taste; 2 red bell peppers, roasted, peeled, seeded and coarsely chopped; 3 tablespoons chopped red onion; 2 teaspoons chipotle puree; 2 tablespoons fresh lime juice

Try this homemade Grilled Steak with Caramelized Onions, Blue Cheese, Wild Mushroom Relish and Roasted Red Pepper Sauce recipe the whole family will lov…

This Grilled Steak with Caramelized Onions, Blue Cheese, Wild Mushroom Relish and Roasted Red Pepper Sauce relies on simple, everyday ingredients such as olive oil, garlic, coarsely chopped, flank steak and (6-inch) flour tortillas. It comes together quickly and makes 4 servings, at about 3255 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

3/4 cup olive oil
6 cloves garlic, coarsely chopped
1 ancho chile, coarsely chopped
1 New Mexican chile, coarsely chopped
1 lime, zested and coarsely chopped
1 pound flank steak
Salt and freshly ground pepper
12 (6-inch) flour tortillas
1 pound white cheddar, coarsely grated
Grilled Onions, recipe follows
8 ounces blue cheese, crumbled
Ancho chile powder
Wild Mushroom Relish, recipe follows
Chopped cilantro
Roasted Red Pepper Sauce, recipe follows
Olive oil
2 red onions, peeled and thinly sliced
Salt and pepper
3 tablespoons olive oil
1 1/2 pounds mushrooms (cremini, shiitake, oyster) coarsely chopped
2 cloves garlic, finely chopped
1/2 cup dry white wine
2 tablespoons balsamic vinegar
1 tablespoon finely chopped fresh thyme
3 tablespoons finely chopped parsley
Salt and freshly ground pepper, to taste
2 red bell peppers, roasted, peeled, seeded and coarsely chopped
3 tablespoons chopped red onion
2 teaspoons chipotle puree
2 tablespoons fresh lime juice
2 tablespoons honey
3/4 cup olive oil
Salt and freshly ground pepper, to taste
3 tablespoons olive oil
1 1/2 pounds mushrooms (cremini, shiitake, oyster) coarsely chopped
2 cloves garlic, finely chopped
1/2 cup dry white wine
2 tablespoons balsamic vinegar
1 tablespoon finely chopped fresh thyme
3 tablespoons finely chopped parsley
Salt and freshly ground pepper, to taste

1
Combine oil, garlic, chiles, and lime zest in a large shallow baking dish.
2
Add steak and turn to coat.
3
Cover and refrigerate for at least 4 hours or overnight.
4
Preheat grill or grill pan over high heat.
5
Remove steak from marinade, season with salt and pepper and grill for 2 to 3 minutes on either side until golden brown and cooked to medium-rare doneness.
6
Let rest 5 minutes and slice on the bias into 1/2 inch thick slices.
7
Preheat oven to 425 degrees F. Place 8 tortillas on a flat work surface.
8
Top each tortilla with 2 ounces of the cheddar.
9
Divide the onions and steak over the cheese.
10
Crumble 1 ounce of the blue cheese on top of the steak.
11
Stack the tortillas to make 4 (2-layer) quesadillas and top each with the remaining tortillas.
12
Brush the tops with olive oil and sprinkle with about 1/2 teaspoon of ancho chile powder.
13
Carefully transfer the quesadillas to a baking sheet and bake in the oven until golden brown and the cheese has melted, about 5 to 7 minutes.
14
Serve each with a large dollop of the Mushroom Relish on top and garnish with chopped cilantro and Roasted Red Pepper Sauce.
15
For the grilled onions: Heat oil in a large saute pan over medium heat.
16
Add the onions, season with salt and pepper and cook until soft and caramelized, about 25 to 30 minutes.
17
For the wild mushroom relish: Heat oil in a large saute pan over high heat.
18
Add the mushrooms and cook until golden brown.
19
Add the garlic and cook for 1 minute.
20
Add the wine and cook until completely reduced.
21
Stir in the vinegar, thyme and parsley and season with salt and pepper, to taste.
22
Place peppers, onion, chipotle, lime juice and honey in a blender and blend until smooth.
23
With the motor running, slowly add the oil and blend until emulsified.
24
Season with salt and pepper, to taste.
25
Heat oil in a large saute pan over high heat.
26
Add the mushrooms and cook until golden brown.
27
Add the garlic and cook for 1 minute.
28
Add the wine and cook until completely reduced.
29
Stir in the vinegar, thyme and parsley and season with salt and pepper, to taste.

3255

kcal

Calories

192

Fat

264

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

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Frequently Asked Questions

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

You need 41 ingredients. The key ingredients include: 3/4 cup olive oil, 6 cloves garlic, coarsely chopped, 1 ancho chile, coarsely chopped, 1 New Mexican chile, coarsely chopped, and more.

Yes, Grilled Steak with Caramelized Onions, Blue Cheese, Wild Mushroom Relish and Roasted Red Pepper Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
3255 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Recipe developed & tested in-house

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