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Grilled Quesadillas with Sliced Steak, Blue Cheese, and Watercress

This quesadilla takes me right back to my favorite New York steakhouse, Peter Luger in Brooklyn, where the martinis are perfectly dry and the steaks are perfectly aged. I always like to have a salad with blue cheese when I eat a good steak. This quesadilla -- spiked with peppery watercress and sweet onion -- makes a simple summer dinner when you serve it with a platter of ripe tomato slices.

1 (12-ounce) strip steak
Salt and freshly ground black pepper
12 (6-inch) flour tortillas
2 cups grated Monterey Jack cheese
1 cup crumbled blue cheese
1/2 sweet onion, such as Vidalia or Walla Walla, thinly sliced
Mild vegetable oil, such as canola
6 ounces watercress, chopped

1. Heat your grill to high.

2. Season the steak with plenty of salt and pepper. Grill until browned and crusty on the bottom, about 4 minutes. Turn the steak over and continue cooking until medium-rare, 3 to 4 minutes more. Remove from the grill, let rest for 5 minutes, and thinly slice.

3. Reduce the grill heat to medium.

4. Place 8 of the tortillas on a flat work surface. Divide the cheeses and onion among the tortillas and sprinkle with salt and pepper.

5. Make 4 quesadillas by stacking the filled tortillas by twos, then placing one of the remaining plain tortillas on top. Brush the tops of the quesadillas with oil. Carefully place them oiled side down on the grill and cook until golden brown on the bottom, about 2 minutes. Carefully turn the quesadillas over with a large metal spatula, close the grill cover, and continue cooking for 1 to 2 minutes, until the cheese has melted and the tortillas are crisp.

6. Remove the quesadillas from the grill and cut into quarters for serving. Top each quarter with a couple of slices of steak and a generous pinch of watercress. Serve immediately.

Serves 4

Copyright © 2004 by Boy Meets Grill, Inc.