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.
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.
Thanks to Michelle's review below, and others, I used the extra dressing as a marinade for the steak - so glad I did! I also put the sliced onion in the dressing for 15 minutes before tossing with the greens. Thank you to all the reviewers out there!! :-)My only other minor quibble is that the blue cheese crumbles we purchased practically liquefied when making the quesadilla. Will try another brand of blue cheese next time. There definitely will be a next time. Hubby loved it.
I agreed with other reviewers and cut the sugar in the vinaigrette, and also marinated the steak for about 2 hours in an additional amount of vinaigrette. To tame my onions, which were pretty strong, I also marinated them and the tomatoes in the vinaigrette for about 1/2 hour before combining them with the lettuce to serve - that did the trick! This is really delicious, and goes into our regular rotation.
The quesadilla was yummy! I only had about half the blue cheese the recipe called for so I added some shredded cheddar, which I thought made this really good - still had the blue cheese flavor but not so strong. I wasn't as wild about the dressing as other reviewers. However, I followed the suggestion to cut the sugar and only used about half the recipe amount. Next time I'll use more. I also ran out of red wine vinegar and had to sub about a T of sherry vinegar, so it's probably user error, not a recipe flaw! I'll definitely make this again.
This recipe is a winner! I made it with smaller whole wheat tortillas since I'm counting carbs a little more these days, used some leftover Stilton that I had in my fridge and only put 1tbsp of sugar in the dressing. The meal was for my girlfriend after a long day of work. The whole thing came together very quickly and was very satisfying. We didn't feel too full at all afterward. Cant wait to use the rest of the dressing on a salad tomorrow!
everyone in the family requests this once the weather starts getting warmer. i prefer to marinate the flank steak in the same ingredients found in the salad dressing. lots of thyme! i use the dressing all year long, it's fantastic!