Steak Quesadilla w/ Black Bean and Avocado Salsa

Here's another great recipe from Whitney at Rookie Cookie. This was really easy to make and was quite tasty. There are a few things I would do differently next time though. Scott wanted the grill taste so the next time we'll throw the steak on the bbq instead of cooking it in the pan. Also, being the critic that he is, Scott suggested that we cook them in a pan next time so that we can really brown the outside of the tortilla almost to the point of crunchy. These are spicy so if you want to tone the spice down, mix the pepper jack cheese with some colby or monterrey jack. And the salsa...YUMMY! Great on the quesadilla but even better with chips or right out of the bowl with a spoon.

Steak Quesadilla

1 strip steak (8 ounces and 1 inch thick) (I used thin cut sirloin)
1/2 teaspoon dried oregano
3 teaspoons olive oil
4 flour tortillas (10-inch or burrito-style)
1 1/2 cups grated pepper jack cheese (6 ounces)
1 medium red onion, halved and thinly sliced (I didn't have this and I regret it now)

Rub steak with oregano; season with salt and pepper. In a 10-inch skillet, heat 1 teaspoon oil over high. Add steak to skillet, and cook, turning once, until browned and still rare, 2 to 3 minutes per side. (Steak will cook a little longer in the quesadillas during baking.)

Transfer steak to a cutting board; let rest 5 minutes before slicing 1/4 inch thick.Preheat oven to 425 degrees with racks in upper and lower thirds. Brush one side of each tortilla with remaining 2 teaspoons oil. Place 1 tortilla, oiled side down, on each of two baking sheets. Dividing evenly, layer with half the cheese, then onion and steak, ending with remaining cheese.

Top with remaining tortillas, oiled side up. (I just folded mine over). Press lightly to seal.Bake, turning over once (with a wide spatula), until lightly browned and crispy, about 7 or 8 minutes per side. Transfer to a cutting board; cut each quesadilla into 6 triangles. Serve with black bean avocado salsa.

Black Bean Salsa

1 can (15 1/2 ounces) black beans, drained and rinsed

1/2 cup cilantro, roughly chopped

2 plum tomatoes, cut into 3/4-inch pieces (I didn't have plum tomatoes so I used little grape tomatoes, it was really good)

1 avocado, halved, pitted, peeled, and cut into 3/4-inch pieces

1 tablespoon fresh lime juice

Coarse salt and ground pepper

In a medium bowl, combine black beans, cilantro, tomatoes, avocado, and lime juice; stir to combine. Season with salt and pepper.