Flank Steak-and-Blue Cheese Quesadilla Salad

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 ounces cheese blue crumbled
• 0.5 pound flank steak 
• 4 8-inch flour tortillas fat-free ()
• 3 tablespoons dijon-lemon vinaigrette 
• 10 cup torn leaf lettuce red
• 1 cup onion red vertically sliced
• 1.5 tablespoons red wine vinegar 
• 0.3 teaspoon salt 
• 1.5 tablespoons sugar 
• 2 large tomatoes cut into 8 wedges

Equipment

• bowl
• frying pan
• grill

Directions

1. Prepare grill.
2. To prepare vinaigrette, combine first 5 ingredients; set aside.
3. To prepare the quesadillas, sprinkle steak with salt and 1/4 teaspoon pepper.
4. Place the steak on grill rack coated with cooking spray, and cook 4 minutes on each side or until done.
5. Let stand 5 minutes.
6. Cut steak diagonally across grain into thin slices.
7. Sprinkle 1/4 cup cheese evenly over each of 2 tortillas. Divide steak evenly over cheese; top with the remaining tortillas.
8. Heat a large nonstick skillet coated with cooking spray over medium heat. Cook quesadillas 4 minutes on each side or until golden brown.
9. Remove the quesadillas from pan, and cut each into 8 wedges.
10. 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.