Flank Steak-and-Blue Cheese Quesadilla Salad

  • Leila15 Posted: 01/20/11
    Worthy of a Special Occasion

    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!

  • mydogwontbite Posted: 11/13/10
    Worthy of a Special Occasion

    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!

  • zildraw Posted: 10/23/12
    Worthy of a Special Occasion

    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.

  • pooklee Posted: 11/26/12
    Worthy of a Special Occasion

    All of it was very good. Followed recipe without measuring. Did not use as much sugar... Seemed strange. Also used low carb/ high fiber tortillas. I will try marinating the steak next time too

  • Michelle6724 Posted: 01/12/14
    Worthy of a Special Occasion

    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.


More From Cooking Light