Quesadilla Salad various ways

David roasted a top round roast Thursday since I came home late. The Sunday ragu is simmering on the stove, and he plaintiffly stole a couple of meatballs from the ragu.
Scott, my ninth grade best friend's boyfriend in Germany, suggested on Facebook that I bring a Quesadilla Salad to the superbowl party at Karin's. Never having made one, I found a few receipts on line. This steak one looked good, so I ended up making this for a pregame small meal. I didn't use thyme, but parsley. it was good. other recipes call for chicken and cheese, or for black beans and cheddar and japalenos. I'll try those later.

vinaigrette:
3 T. Dijon-lemon vinaigrette
1 1/2 T. sugar
1 1/2 T. red wine vinegar
1/4 t. freshly ground black pepper
1/4 t. chopped fresh thyme (optional)

quesadillas:
1/2 lb. flank steak
1/4 t. salt
1/4 t. freshly ground black pepper
cooking spray
1/2 c. (2 oz.) crumbled blue cheese
4 8" flour tortillas

remaining ingredients:
1 head torn red leaf lettuce
1 c. vertically sliced red onion
2 large tomatoes, each cut into 8 wedges

1. Prepare grill.

2. Combine vinaigrette ingredients; set aside.

3. To prepare quesadillas, sprinkle steak with salt and pepper. Place steak on grill rack and grill 4 minutes on each side or until done. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Sprinkle cheese evenly over 2 tortillas. Divide steak evenly over cheese, and top with remaining tortillas.

4. Heat a large nonstick skillet coated with cooking spray over med. heat. Cook quesadillas 4 minutes or until golden brown. Remove from pan and cut each quesadilla into 8 wedges.

Combine vinaigrette, lettuce, onion, and tomato in a large bowl; toss well. Divide salad evenly among 4 plates; top each serving with 4 quesadilla wedges.

{Dijon-lemon vinaigrette:
3 T. vegetable broth or water
2 T. fresh lemon juice
2 T. extra virgin olive oil
1 1/2 T. red wine vinegar
1 T. Dijon mustard
2 t. minced garlic
2 t. Worcestershire sauce
1/2 t. black pepper
1/4 t. salt

Combine all ingredients in a jar; cover tightly and shake vigorously. Store in refrigerator.}