Flank Steak-and-Blue Cheese Quesadilla Salad

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Flank Steak-and-Blue Cheese Quesadilla Salad Recipe
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.
4 servings


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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


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 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.

Created date

June 2001

Nutritional Information

Calories 338
Caloriesfromfat 29 %
Fat 10.9 g
Satfat 4.8 g
Monofat 4.2 g
Polyfat 0.8 g
Protein 20.9 g
Carbohydrate 39.5 g
Fiber 4.8 g
Cholesterol 11 mg
Iron 4.3 mg
Sodium 809 mg
Calcium 142 mg