Grilled Steak With Caramelized Onions

  0.75c Olive oil
  6 Zehen Garlic, coarsely chopped
  1 Ancho chile, coarsely chopped
  1 New Mexican chile, coarsely chopped
  1 Lime, zested and coarsely chopped
  450g Flank steak
   Salt and freshly ground pepper
  12 (6-inch) flour tortillas
  450g White cheddar, coarsely grated
   Grilled Onions, recipe follows
  240g 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:
  3tb Olive oil
  675g Mushrooms (cremini, shiitake, oyster) co chopped
  2 Zehen Garlic, finely chopped
  0.5c Dry white wine
  2tb Balsamic vinegar
  1tb Finely chopped fresh thyme
  3tb Finely chopped parsley
   Salt and freshly ground pepper, to taste
 
ROASTED RED PEPPER SAUCE: 2 Red bell peppers, roasted, peeled, seeded and coarsely chopped
  3tb Chopped red onion
  2ts Chipotle puree
  2tb Fresh lime juice
  2tb Honey
  0.75c Olive oil
   Salt and freshly ground pepper, to taste
 
WILD MUSHROOM RELISH: 3tb Olive oil
  675g Mushrooms (cremini, shiitake, oyster) co chopped
  2 Zehen Garlic, finely chopped
  0.5c Dry white wine
  2tb Balsamic vinegar
  1tb Finely chopped fresh thyme
  3tb Finely chopped parsley
   Salt and freshly ground pepper, to taste



Zubereitung:
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. 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.

Grilled Onions:

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:

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.

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.



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