These gently charred quesadillas embody the definition of cheesy deliciousness. The slight smoky flavor pairs perfectly with sweet pineapple and savory steak. —Lisa Huff, Clive, Iowa
Ingredients
- 1/3 cup reduced-sodium soy sauce
- 1/3 cup reduced-sodium chicken broth
- 1 tablespoon brown sugar
- 1 teaspoon minced fresh gingerroot
- 1/2 teaspoon onion powder
- 1 garlic clove, minced
- 1 beef top sirloin steak (1 inch thick and 3/4 pound)
- 1/2 cup finely chopped fresh pineapple
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped green pepper
- 2 cups shredded part-skim mozzarella cheese
- 6 flour tortillas (8 inches)
Directions
- In a small bowl, combine the first 6 ingredients; set aside 3 tablespoons for filling. Pour remaining mixture into a shallow dish. Add the steak and turn to coat. Cover; refrigerate for 2 hours.
- Drain steak and discard marinade. Grill steak, covered, over medium heat or broil 4 in. from the heat for 8-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
- Remove steak from the grill and cool slightly; cut into bite-size pieces. In a large bowl, combine the pineapple, red onion, green pepper and beef.
- Sprinkle half of the cheese over 3 tortillas. Using a slotted spoon, top with beef mixture. Drizzle with reserved soy mixture. Sprinkle with remaining cheese; top with remaining tortillas.
- Grill over medium heat for 1-2 minutes on each side or until cheese is melted. Cut each into 6 wedges; serve immediately.
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