Steak Quesadillas with Hot Peach Salsa Melissa Perry   From Every Day with Rachael Ray August 2008 SERVES 4 Prep Time: 35 min (plus marinating) Cook Time: 20 min 4 peaches, peeled and finely chopped 1 red onion, finely chopped 1 jalapeño chile, seeded and finely chopped 1/4 cup chopped cilantro 1/2 cup plus 2 tablespoons fresh lime juice (6 limes) 6 tablespoons extra-virgin olive oil, plus more for drizzling One 2-pound flank steak Salt and pepper 8 flour tortillas 2 cups shredded monterey jack cheese Sour cream, for serving 1. In a large bowl, combine the peaches, 1/2 cup red onion, the jalapeño, cilantro, 1/2 cup lime juice and 1/4 cup olive oil. Cover and refrigerate. 2. In a large resealable plastic bag, combine the remaining red onion and 2 tablespoons each lime juice and olive oil. Add the steak to the bag, shaking. Refrigerate for at least 4 hours or overnight. 3. Preheat a grill to mediumhigh. Pat the steak dry, drizzle with olive oil and season with salt and pepper. Grill, covered, for 5 minutes on each side for medium-rare. Let rest for 10 minutes; slice. 4. Preheat a large cast-iron skillet on the grill. Cover half of each tortilla with steak slices. Season the salsa with salt and pepper. Dollop 1/4 cup each salsa and cheese on the tortillas; fold in half. 5. Drizzle olive oil in the skillet. Working in batches, add the quesadillas and cook until golden, 2 minutes on each side. Cut into wedges; serve with the remaining salsa and the sour cream.

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