Grilled Steak with Caramelized Onions, Blue Cheese, Wild Mushroom Relish and Roasted Red Pepper Sauce

Ingredients

• 1  ancho chile coarsely chopped
• 4 servings ancho chile powder 
• 2 tablespoons balsamic vinegar 
• 8 ounces cheese blue crumbled
• 1  new mexican chile coarsely chopped
• 2 teaspoons chipotle puree 
• 4 servings cilantro leaves chopped
• 0.5 cup cooking wine dry white
• 1 pound flank steak 
• 12 6-inch flour tortillas ()
• 1 tablespoon thyme leaves fresh finely chopped
• 2 cloves garlic finely chopped
• 6 cloves garlic coarsely chopped
• 2 tablespoons honey 
• 2 tablespoons juice of lime fresh
• 1  lime zest coarsely chopped
• 1.5 pounds mushrooms coarsely chopped (cremini, shiitake, oyster)
• 0.8 cup olive oil 
• 3 tablespoons olive oil 
• 4 servings olive oil 
• 3 tablespoons parsley finely chopped
• 2  bell peppers red peeled seeded coarsely chopped
• 3 tablespoons onion red chopped
• 2  onions red peeled thinly sliced
• 4 servings salt and pepper 
• 4 servings salt and pepper freshly ground
• 4 servings salt and pepper freshly ground to taste
• 1 pound cheddar white grated

Equipment

• frying pan
• baking sheet
• oven
• blender
• baking pan
• grill
• grill pan

Directions

1. Combine oil, garlic, chiles, and lime zest in a large shallow baking dish.
2. Add steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Preheat grill or grill pan over high heat.
3. Remove steak from marinade, season with salt and pepper and grill for 2 to 3 minutes on either side until golden brown and cooked to medium-rare doneness.
4. Let rest 5 minutes and slice on the bias into 1/2 inch thick slices. Preheat oven to 425 degrees F.
5. Place 8 tortillas on a flat work surface. Top each tortilla with 2 ounces of the cheddar. Divide the onions and steak over the cheese. Crumble 1 ounce of the blue cheese on top of the steak. Stack the tortillas to make 4 (2-layer) quesadillas and top each with the remaining tortillas.
6. Brush the tops with olive oil and sprinkle with about 1/2 teaspoon of ancho chile powder. Carefully transfer the quesadillas to a baking sheet and bake in the oven until golden brown and the cheese has melted, about 5 to 7 minutes.
7. Serve each with a large dollop of the Mushroom Relish on top and garnish with chopped cilantro and Roasted Red Pepper Sauce.
8. Heat oil in a large saute pan over medium heat.
9. Heat oil in a large saute pan over high heat.
10. Add the mushrooms and cook until golden brown.
11. Add the garlic and cook for 1 minute.
12. Add the wine and cook until completely reduced. Stir in the vinegar, thyme and parsley and season with salt and pepper, to taste.
13. Place peppers, onion, chipotle, lime juice and honey in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper, to taste.