vinaigrette:
3 T. Dijon-lemon vinaigrette
1 1/2 T. sugar
1 1/2 T. red wine vinegar
1/4 t. freshly ground black pepper
1/4 t. chopped fresh thyme (optional)
quesadillas:
1/2 lb. flank steak
1/4 t. salt
1/4 t. freshly ground black pepper
cooking spray
1/2 c. (2 oz.) crumbled blue cheese
4 8" flour tortillas
remaining ingredients:
1 head torn red leaf lettuce
1 c. vertically sliced red onion
2 large tomatoes, each cut into 8 wedges
1. Prepare grill.
2. Combine vinaigrette ingredients; set aside.
3. To prepare quesadillas, sprinkle steak with salt and pepper. Place steak on grill rack and grill 4 minutes on each side or until done. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
Sprinkle cheese evenly over 2 tortillas. Divide steak evenly over cheese, and top with remaining tortillas.
4. Heat a large nonstick skillet coated with cooking spray over med. heat. Cook quesadillas 4 minutes or until golden brown. Remove from pan and cut each quesadilla into 8 wedges.
Combine vinaigrette, lettuce, onion, and tomato in a large bowl; toss well. Divide salad evenly among 4 plates; top each serving with 4 quesadilla wedges.
{Dijon-lemon vinaigrette:
3 T. vegetable broth or water
2 T. fresh lemon juice
2 T. extra virgin olive oil
1 1/2 T. red wine vinegar
1 T. Dijon mustard
2 t. minced garlic
2 t. Worcestershire sauce
1/2 t. black pepper
1/4 t. salt
Combine all ingredients in a jar; cover tightly and shake vigorously. Store in refrigerator.}
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2 comments:
michelle.
wow what a gift for you to give to others to have this blog.
thank you thank you thank you
finally made it over to see what the buzz is about!!! (L and N spoke highly of it during our NOLA visit)
and so well worth it! i am thrilled to have your creative genius in food form!
and in one place? even better
you are the best!!
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