Grilled Flank Steak Quesidillas

1-1 1/2 lb flank steak

1/2 cup olive oil

2 TBS balsamic vinegar

2 TBS lime juice

1 clove garlic, crushed

salt and pepper

1/4 cup olive oil

1-2 large onions, sliced into thick rounds

1 red pepper, cored and quartered

1 cup Monetary Jack Cheese

1 cup good salsa, homemade recipe follows

8 8-10 " flour tortillas

Combine olive oil, balsamic vinegar, lime juice and garlic in a zip lock bag and squish with your hands to mix.

Salt and pepper flank steak and add to bag. Let marinade for 30 minutes, up to 4 hours.

Preheat grill to medium high.  Brush onions and peppers with olive oil and grill in a basket until slightly charred.

Grill flank steak till medium. Remove vegetables and steak from grill. Let steak rest, tented, for about 10 minutes and then cut in thin slices on the diagonal, against the grain.

Place a cast iron griddle, smooth surface up, on the grill. Shut lid to let it heat up.

Meanwhile, assemble quesidillas on a sheet pan. Place 4 tortillas on the pan.  Divide the steak among the 4 tortillas. Top the steak with onions and peppers. Add 2 TBS. salsa to each quesidilla and  1/4 cup cheese. Top with remaining tortillas

Brush a little olive oil on the griddle pan. Slip the quesidillas onto the griddle and cook a few minutes each side until the cheese is melted and the tortillas are light golden brown.

Serve with extra salsa and a lime wedge.