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

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  • Level: Intermediate
  • Total: 8 hr 30 min
  • Prep: 8 hr
  • Cook: 30 min
  • Yield: 4 servings
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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


  1. 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. 
  2. 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:

  1. 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:

  1. 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.

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