Contents of your meal kit:
flank steak
strawberries
cucumber
portobello mushroom
scallion
tortillas
mexican melting cheese
balsamic vinaigrette base
spring mix
blueberries
toasted almonds
Cookware needed: outside grill (see note), salad bowl
Finishing steps:
- Wash and slice strawberries. Thinly slice cucumber crosswise into rounds. Set both aside.
- Preheat grill to med-high heat. While grill is heating, prep steak, mushrooms & scallion:
- Use a damp paper towel to wipe mushrooms. Remove stem, scrape out the dark gills using a spoon, and rub with olive oil, salt & pepper.
- Rub scallion with a little olive oil, salt & pepper.
- Season both sides of steak with salt & pepper and rub with olive oil.
- Once grill is hot, grill steak, mushrooms & scallion.
- Mushrooms should take about 3-5 minutes per side to soften and show grill marks. Scallion will just a few minutes to become tender and lightly charred. Transfer both to a plate or cutting board and roughly chop.
- Cook steak 3-5 minutes per side for medium-rare. Remove from grill, tent steak with foil, and let rest.
- Reduce grill temperature to low, and get ready to assemble quesadillas. Lay tortillas on a large plate or cutting board and top with cheese, chopped scallions & mushrooms. Fold each tortilla over, making a half-moon shape. Carefully transfer to the grill and cook until cheese begins to melt, then flip and grill other side. Transfer back to a plate or cutting board and allow to cool slightly. Cut into wedges before serving.
- Pour vinaigrette base into your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. Add berries, cucumber, almonds and salad greens. Season with salt & pepper and toss to combine.
- Slice steak AGAINST the grain. Divide salad between plates, top with sliced steak and enjoy alongside quesadillas.
Notes: A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill. Cooking times may vary.