Steak Quesadillas

Not your average cheese-and-tortilla situation.

Ingredients:

1 1/2 lb. flank steak

kosher salt

Freshly ground black pepper

2 c. Cheddar

2 c. Monterey Jack

2 avocados

1 lime

2 c. Pico de gallo salsa

8 flour tortillas

Instructions:

1. Step 1
   Preheat grill and oven to 375 degrees F. Meanwhile, pat dry steak and generously season with salt and pepper. In a small bowl mix together cheddar and Monterey Jack cheese. Set aside.
2. Step 2
   Cut both avocados in half, remove pits and scoop out all halves from the skin using a large spoon; discard skin. Slice one avocado in to 1/4" slices. Drizzle with fresh lime juice and cover in plastic wrap. Set aside. Chop remaining avocado and mix with pico de gallo. Set aside.
3. Step 3
   Add steak to the grill and cook 5 to 6 minutes on each side for medium doneness. Transfer steak to a plate and cover loosely with foil; let it rest for 5 minutes. Cut into thin slices cut on a diagonal.

1. Step 4
   Prepare 2 rimmed sheet pans with parchment paper. Place tortillas in pan and add 1/2 cup of cheese mixture. Layer slices of avocado and steak. Cover with 1/2 cup of cheese and place tortilla on top. Repeat for remaining quesadillas. Bake until cheese is melted, about 10 minutes.
2. Step 5
   Cut quesadillas into wedges and serve with pico de gallo avocado salsa