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Grilled Steak & Asparagus Quesadillas https://www.metro.ca/userfiles/image/recipes/quesadillas-steak-grille-asperges-11053.jpg PT05M PT15M PT20M
Preheat BBQ to medium-high heat. Drizzle flank steak with olive oil, salt and pepper. Grill 6-7 minutes per side. Set aside covered with foil to rest. Drizzle asparagus with olive oil, salt and pepper. Grill asparagus until charred and cooked tender, about 4 minutes. Keep BBQ on for quesadillas. Thinly slice flank steak on a bias against the grain. Lay tortilla flat and place about 1-2 tbsp salsa on bottom half. Top with 3 or 4 slices of flank steak, 3-4 asparagus spears and about ½ cup shredded cheddar cheese. Fold top half over bottom half. Set aside and continue with remaining wraps. Grill quesadillas for 1-2 minutes per side, flipping carefully, until cheese has melted and outside has grill marks. Slice into four quarters each. Serve with sour cream, if you like. Source: Metro
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1 1/2 lb (680 ml) flank steak 1 pkg asparagus ends trimmed 5 tortilla wraps 2 1/2 cup (625 ml) shredded aged cheddar cheese 1/2 tasse (125 ml) salsa
Grilled Steak & Asparagus Quesadillas

Grilled Steak & Asparagus Quesadillas

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4
Main course
0:05
Preparation
0:15
COOKING
0:20
TOTAL TIME

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Ingredients

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  • 1 1/2 lb
    (680 ml)
    flank steak
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    RED GRILL BEEF TENDERLOIN ROAST OR STEAK

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    QU'APPELLE BEEF ORGANIC RIB EYE STEAK

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  • 1 pkg
    asparagus ends trimmed
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    ASPARAGUS

    ASPARAGUS

    $3.99 /lb

    PRODUCT OF PERU, No. 1 GRADE OR PRODUCT OF MEXICO, No. 1 GRADE 8.80/kg


  • 5
    tortilla wraps
  • 2 1/2 cup
    (625 ml)
    shredded aged cheddar cheese
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    IRRESISTIBLES ARTISAN 2 YEAR OLD WHITE CHEDDAR CHEESE

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    400 g


  • 1/2 tasse
    (125 ml)
    salsa
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Preparation

Preheat BBQ to medium-high heat.

Drizzle flank steak with olive oil, salt and pepper. Grill 6-7 minutes per side. Set aside covered with foil to rest. Drizzle asparagus with olive oil, salt and pepper. Grill asparagus until charred and cooked tender, about 4 minutes. Keep BBQ on for quesadillas.

Thinly slice flank steak on a bias against the grain. Lay tortilla flat and place about 1-2 tbsp salsa on bottom half. Top with 3 or 4 slices of flank steak, 3-4 asparagus spears and about ½ cup shredded cheddar cheese. Fold top half over bottom half. Set aside and continue with remaining wraps.

Grill quesadillas for 1-2 minutes per side, flipping carefully, until cheese has melted and outside has grill marks. Slice into four quarters each. Serve with sour cream, if you like.

Source: Metro

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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