Steak & Blue Cheese Quesadilla Salad

Serves 4

1/2 lb. beef flank steak

1/4 t. salt

1/4 t. pepper

1/2 c. crumbled blue cheese

4 8-inch flour tortillas

1 head lettuce, torn

1 c. red onion, sliced

2 tomatoes, cut into 8 wedges each

Optional: 1 avocado, pitted, peeled and sliced

favorite salad dressing to taste

Sprinkle steak with salt and pepper. Grill steak over a medium-hot grill for about 4 minutes per side. Let stand for 5 minutes. Thinly slice steak diagonally across the grain; set aside. Sprinkle cheese evenly over 2 tortillas. Divide steak evenly over cheese; top with remaining tortillas. Heat a greased skillet over medium heat; cook quesadillas 4 minutes per side, or until golden. Cut each into 8 wedges. Combine vegetables in a bowl; drizzle with dressing and toss well. Divide salad among 4 plates; top each serving with 4 wedges.

If there’s leftover salad after dinner, use it for a tasty sandwich filling the next day. Split a pita round, stuff with salad, chopped chicken or turkey, sliced grapes and drizzle with salad dressing.