Southwest Steak Quesadillas

1/4 cup lime juice
6 garlic cloves, minced
4 t. chili powder
4 t. canola oil
1 t. salt
1 t. crushed red pepper flakes
1 t. pepper
2 beef flank steaks (1 lb. each)

1. In a large resealable plastic bag, combine the first seven ingredients; add the beef. Seal and turn to coal; refrigerate for at least 4 hours.

2. Drain and discard marinade. Coat grill rack with cooking spray before starting the grill. Grill beef, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness.

Let stand for 5 minutes; thinly slice across the grain.

Southwest Steak Quesadillas

1 each small green, sweet red, and yellow peppers, finely chopped.
1 small red onion, finely chopped
4 multi-grain tortillas
1/2 cup shredded Monterrey jack or Mexican blend cheese
1 cooked Southwest Steak (above)
1/4 cup minced fresh cilantro
2 t. chopped and seeded jalapeno pepper

Salsa, guacamole, and reduced-fat sour cream, optional

1. In a large nonstick skillet coated with cooking spray, cook and stir peppers and onion over medium-high heat until tender. Transfer to a small bowl.

2. Coat the same skillet with cooking spray; add one tortilla. Top with a fourth of steak, 1/3 cup pepper mixture, 1 t. cilantro and 1-1/2 tsp. jalapeno.

Fold over and cook over low heat for 1-2 minutes on each side until cheese is melted; remove. repeat for remaining quesadillas, spraying pan as needed. Cut into wedges.