Flank Steak-and-Blue Cheese Quesadilla Salad

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<p>Flank Steak-and-Blue Cheese Quesadilla Salad</p>

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