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

Total Time:
8 hr 30 min
Prep:
8 hr
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 3/4 cup olive oil
  • 6 cloves garlic, coarsely chopped
  • 1 ancho chile, coarsely chopped
  • 1 New Mexican chile, coarsely chopped
  • 1 lime, zested and coarsely chopped
  • 1 pound flank steak
  • Salt and freshly ground pepper
  • 12 (6-inch) flour tortillas
  • 1 pound white cheddar, coarsely grated
  • Grilled Onions, recipe follows
  • 8 ounces blue cheese, crumbled
  • Ancho chile powder
  • Wild Mushroom Relish, recipe follows
  • Chopped cilantro
  • Roasted Red Pepper Sauce, recipe follows
  • Grilled Onions:
  • Olive oil
  • 2 red onions, peeled and thinly sliced
  • Salt and pepper
  • Wild Mushroom Relish:
  • 3 tablespoons olive oil
  • 1 1/2 pounds mushrooms (cremini, shiitake, oyster) coarsely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon finely chopped fresh thyme
  • 3 tablespoons finely chopped parsley
  • Salt and freshly ground pepper, to taste
  • Roasted Red Pepper Sauce:
  • 2 red bell peppers, roasted, peeled, seeded and coarsely chopped
  • 3 tablespoons chopped red onion
  • 2 teaspoons chipotle puree
  • 2 tablespoons fresh lime juice
  • 2 tablespoons honey
  • 3/4 cup olive oil
  • Salt and freshly ground pepper, to taste
  • Wild Mushroom Relish:
  • 3 tablespoons olive oil
  • 1 1/2 pounds mushrooms ( cremini, shiitake, oyster) coarsely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon finely chopped fresh thyme
  • 3 tablespoons finely chopped parsley
  • Salt and freshly ground pepper, to taste
Directions

Combine oil, garlic, chiles, and lime zest in a large shallow baking dish. Add steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Preheat grill or grill pan over high heat. 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. Let rest 5 minutes and slice on the bias into 1/2 inch thick slices. Preheat oven to 425 degrees F. 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. 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. Serve each with a large dollop of the Mushroom Relish on top and garnish with chopped cilantro and Roasted Red Pepper Sauce.

Wild Mushroom Relish:

For the grilled onions: Heat oil in a large saute pan over medium heat. Add the onions, season with salt and pepper and cook until soft and caramelized, about 25 to 30 minutes. For the wild mushroom relish: Heat oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Add the garlic and cook for 1 minute. Add the wine and cook until completely reduced. Stir in the vinegar, thyme and parsley and season with salt and pepper, to taste.

Roasted Red Pepper Sauce:

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.

Wild Mushroom Relish:

Heat oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Add the garlic and cook for 1 minute. Add the wine and cook until completely reduced. Stir in the vinegar, thyme and parsley and season with salt and pepper, to taste.


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