Tuesday, April 27, 2010

Whats for Dinner? Flank Steak-and-Blue Cheese Quesadilla with Green Salad

Flank Steak-and-Blue Cheese Quesadilla with Green Salad
And Black Bean Corn Salsa



3 tablespoons Dijon-Lemon Vinaigrette
1 1/2 tablespoons agave nectar (or 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
olive oil
1/2 cup (2 ounces) crumbled blue cheese
4 (8-inch) whole wheat tortillas ( I prefer Ezekiel wraps)

Remaining ingredients: 10 cup torn red leaf lettuce or mixed greens
1 cup vertically sliced thin red onion
I package of sugar plum tomatoes (I like to roast mine in the oven with olive oil sea salt and pepper for about 15-20 min)

Black bean and corn Salsa

1 cup fresh organic store bought salsa (I like emerald valley brand)
2 cups yellow or white corn preferably fresh, but frozen will do. I like to saute the corn a bit as well.
2 (15 ounce) cans black beans, drained and rinsed
1 bunch finely chopped cilantro
1 small red onion, finely chopped
1 red bell pepper, seeded and chopped
1 tablespoon minced garlic
1/4 cup lime juice
1 finely minced jalapeno


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 skillet coated with olive oil 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 and serve the black bean and corn salsa on the side...
This is such a yummy healthy meal, great for weeknights or for grilling with friends on a sunny evening. I served it to my family on Sunday and we had salted carmel sundaes for dessert. They were to die for.
(recipe adapted from cooking light)
xoxo CC

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