BLT Burgers

1/4 cup(s) ketchup
1/4 cup(s) light mayonnaise
1 tablespoon(s) yellow mustard
1 1/4 pound(s) ground beef chuck
8 slice(s) bacon
4 sesame-seed buns, split and toasted
Sliced sweet onion, tomato, and romaine lettuce leaves

Directions
Prepare outdoor grill for direct grilling over medium heat.
In bowl, stir ketchup, mayonnaise, and mustard until blended. Set sauce aside. Makes about 1/2 cup.

Shape ground beef into four 3/4-inch-thick burgers. Wrap each burger with 2 strips bacon, perpendicular to each other.
Place burgers on hot grill rack; cook 10 to 12 minutes for medium or until desired doneness, turning over once.

During last 2 minutes of cooking burgers, place rolls, cut sides down, on grill rack and heat until lightly toasted. Serve burgers on rolls with onion, tomato, lettuce, and ketchup sauce.

http://www.delish.com/recipefinder/blt-burgers-ghk0606

Enchilada Meatloaf

Ingredients

1 egg, lightly beaten
1 medium onion, finely chopped
1/4 cup bottled salsa
2 Tbsp. chili powder
3 cloves garlic, minced
1/2 tsp. salt
1 lb. ground beef
1 8.5 oz. pkg. corn muffin mix
2 oz. sharp cheddar cheese, sliced
Bottled salsa (optional)

Directions

Preheat oven to 350F. In a large mixing bowl combine egg, onion, 1/4 cup salsa, the chili powder, garlic, and salt; add ground beef and mix well. Shape into a ball and place in a 9-inch pie plate. Flatten meat mixture to a 6-inch circle; set aside.

Prepare corn muffin mix according to package directions. Spread corn muffin batter over meat mixture in pie plate. Bake about 50 minutes or until an instant-read thermometer inserted into the meat loaf registers 160F. Remove from oven. Halve cheese slices and arrange on top of the corn muffin mixture. Cover loosely and let stand 10 minutes before serving. If desired, serve with additional salsa. Makes 6 servings

South-of-the-Border Burrito Wraps

Ingredients:
1 cup(s) long-grain brown rice
2 medium carrots, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
1 medium celery stalk, cut into 1-inch pieces
4 clove(s) garlic
1 tablespoon(s) olive oil
1 can(s) (28-ounce) tomatoes in puree
1 pound(s) lean ground beef
1 1/4 teaspoon(s) ground cumin
1/2 teaspoon(s) salt
2 teaspoon(s) chipotle chile puree* or 1 small canned chipotle chile, minced
6 (10-inch ) low-fat flour tortillas, warmed
Sliced iceberg lettuce, chopped cilantro, or chopped green onions, optional

Directions
Prepare brown rice as label directs; keep warm.

Meanwhile, in mini food processor, with sharp side of blade facing up, pulse carrots, onion, celery, and garlic in batches until chopped (do not overprocess or vegetables will be pureed).

Heat oil in deep 12-inch skillet over medium-high heat until hot. Add chopped vegetable mixture and 2 tablespoons water, and cook 15 to 20 minutes, until tender and golden, stirring occasionally. Transfer vegetables to small bowl.

Meanwhile, with kitchen shears, cut tomatoes, in their can, into bite-size pieces.
In same skillet, cook ground beef 10 minutes or until meat is browned and all liquid evaporates, breaking up meat with side of spoon and stirring occasionally. Stir in cumin and salt, and cook 1 minute longer, stirring.

Return vegetable mixture to skillet with meat; stir in tomatoes with their puree and chipotle puree. Heat mixture to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes or until slightly thickened.

To serve, spoon about 1/2 cup rice down center of each warmed tortilla; top with about 3/4 cup meat mixture. Sprinkle lettuce, cilantro, and green onion on top if you like. Fold sides of tortillas over filling.

http://www.delish.com/recipefinder/south-border-burrito-wraps-929

Cheese-Stuffed Burgers

Ingredients:
3 pound(s) ground beef chuck
2 tablespoon(s) plus 2 teaspoons Worcestershire sauce
Coarse salt and ground pepper
4 ounce(s) blue cheese (or other soft cheese, such as Brie)
Oil, for grates
8 rolls or buns, split
2 cup(s) packed baby spinach
2 beefsteak tomatoes, cut into 8 slices
Sautéed mushrooms (optional)
Roasted Red-Pepper Sauce:

1 cup(s) light mayonnaise
1/4 cup(s) drained (jarred) roasted red peppers
1/2 teaspoon(s) white wine vinegar
1/8 teaspoon(s) ground pepper


Directions

1.Heat grill to medium-high. In a large bowl, gently fold together beef, Worcestershire sauce, 1 tablespoon salt, and 1 teaspoon pepper. Form into 8 equal-size mounds.

2.Shape cheese into 8 equal-size disks. Press a small well in the center of each beef mound. Place cheese in well; wrap beef around cheese, pinching to seal.

3.Lightly oil grates. Place burgers on grill; cover. Cook until grill marks are visible on first side, 4 to 6 minutes. Turn burgers with a spatula; cook until grill marks are visible on other side and meat is just slightly pink in the middle, 4 to 6 minutes more for medium-rare.

4.To serve, layer bottom roll halves with spinach, burgers, tomato, and mushrooms, if using, dividing evenly. Spread top roll half with roasted red-pepper sauce, as desired.

5.To make Roasted Red-Pepper Sauce: In a food processor, combine all ingredients and puree until evenly colored and almost smooth. Refrigerate, covered, if not using immediately.

http://www.delish.com/recipefinder/cheese-stuffed-burgers-recipe

Lighter Beef Tacos

Ingredients:
1 teaspoon(s) vegetable oil, such as safflower
1 large onion, chopped
2 bell peppers (ribs and seeds removed), chopped
3 clove(s) garlic, minced
2 tablespoon(s) tomato paste
2 teaspoon(s) chili powder
1 1/2 teaspoon(s) ground cumin
Coarse salt and ground pepper
3/4 pound(s) ground beef sirloin
12 (6-inch) soft corn tortillas
Store-bought salsa and shredded iceberg lettuce, for serving


Directions

1.In a large nonstick skillet, heat oil over medium. Add onion and bell peppers; cook until crisp-tender, 3 to 5 minutes. Add 1 cup water; cook until water has evaporated and vegetables are softened, 3 to 5 minutes.

2.Add garlic, tomato paste, chili powder, and cumin; season with salt and pepper. Cook, stirring, 1 minute. Add beef. Cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Season taco filling with salt and pepper. To serve, spoon filling onto tortillas, top with salsa and lettuce, and fold to enclose.

http://www.delish.com/recipefinder/lighter-beef-tacos-recipe

Swedish Meatballs

Ingredients:
1 pound(s) ground beef chuck
1 pound(s) ground pork
3 cup(s) panko (Japanese breadcrumbs)
1 1/2 cup(s) whole milk
2 large eggs, lightly beaten
2 clove(s) garlic, minced
Coarse salt and ground pepper
1/4 teaspoon(s) ground allspice
3 tablespoon(s) butter
1/3 cup(s) all-purpose flour
3 cup(s) canned reduced-sodium beef broth
Grape or current jelly, cooked egg noodles, chopped parsley, for serving (optional)



Directions

1.Preheat oven to 475 degrees. In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tablespoon salt, 1/2 teaspoon pepper, and allspice. Mix just until combined.

2.Using a rounded 1-tablespoon measure for each, form mixture into meatballs (you should have about 48). Place meatballs onto two rimmed baking sheets; bake until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.

3.Meanwhile, make sauce: In a medium saucepan, melt butter over medium-high. Add flour; cook, whisking, 1 minute (do not let darken). Gradually whisk in remaining cup milk and broth; bring to a boil. Reduce heat, and simmer until sauce has slightly thickened, 2 to 3 minutes. Transfer to a large bowl.

4.Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine. Serve as an appetizer, on toothpicks, with jelly on the side; or as a main, over noodles, garnished with parsley, with jelly on the side.

http://www.delish.com/recipefinder/swedish-meatballs-recipe

Cornbread-and-Beef Skillet Pie

Ingredients:
1/2 cup(s) yellow cornmeal
1/2 cup(s) plus 2 tablespoons all-purpose flour (spooned and leveled)
1 teaspoon(s) baking soda
Coarse salt and ground pepper
1 tablespoon(s) olive oil
2 red bell peppers (ribs and seeds removed), thinly sliced
1 medium red onion, chopped
1 package(s) (10 ounces) white mushrooms, trimmed and thinly sliced
1 1/2 pound(s) ground sirloin
1/4 cup(s) tomato paste
3/4 cup(s) reduced-fat sour cream
1 large egg, lightly beaten


Directions

1.Preheat oven to 425 degrees. In a small bowl, whisk together cornmeal, 1/2 cup flour, baking soda, and 1/2 teaspoon salt; set aside.

2.In a large ovenproof skillet, heat oil over medium-high. Add peppers, onion, and mushrooms; season with salt and pepper. Cook until tender, 6 to 8 minutes, tossing occasionally.

3.Raise heat to high; add beef and tomato paste. Cook, stirring, until meat is no longer pink, 3 to 5 minutes. Stir in remaining 2 tablespoons flour and 2/3 cup water; season with salt and pepper.

4.Make cornmeal batter: Add sour cream and egg to reserved cornmeal mixture; stir just until moistened. Drop tablespoons of batter over beef mixture in skillet, 1 inch apart. Bake until biscuits are golden brown and a toothpick inserted in center comes out clean, 15 to 20 minutes.

http://www.delish.com/recipefinder/cornbread-beef-skillet-pie-recipe

Philadelphia Cheese Steak

***This sandwich has an incredibly high calorie count!

Ingredients
U.S. Metric Conversion chart
1/4 cup(s) vegetable oil
4 medium (about 1 1/4 pounds) onions, thinly sliced
1 1/2 pound(s) boneless sirloin, cut into 1/2-inch-wide strips
1/4 teaspoon(s) chili powder
1/4 teaspoon(s) ground black pepper
1 teaspoon(s) salt
2 teaspoon(s) Worcestershire sauce
2 teaspoon(s) molasses
2 clove(s) garlic
2 (about 12 ounces) red bell peppers, thinly sliced
2 (about 12 ounces) green bell peppers, thinly sliced
4 small (about 6 inches long) Italian or French loaves of bread, split open
1/2 cup(s) shredded mozzarella cheese
1/2 cup(s) shredded provolone cheese


Directions

1.Prepare the meat filling: In a large nonstick skillet, heat oil over medium heat and sauté onions and sirloin until onions are soft -- about 3 minutes. Add chili powder, pepper, salt, Worcestershire, molasses, and garlic and cook for 5 minutes, stirring occasionally. Add red and green peppers and cook 3 more minutes.

2.Assemble the sandwiches: Preheat oven broiler. Fill each loaf with 2 cups of meat mixture and sprinkle with 2 tablespoons mozzarella and 2 tablespoons provolone. Place under broiler until cheese melts -- 30 seconds to 1 minute.

http://www.delish.com/recipefinder/philadelphia-cheese-steak-3491

Meatballs Stroganoff

ingredients

1 12- to 16-ounce package frozen cooked meatballs
1 cup lower-sodium beef broth
1 4-ounce can (drained weight) sliced mushrooms, drained
1 8-ounce carton dairy sour cream
2 tablespoons all-purpose flour
1/2 cup milk
1 tablespoon Dijon-style mustard
4 cups hot cooked wide egg noodles
Snipped fresh parsley (optional)

directions

In a large skillet, combine meatballs, broth, and mushrooms. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through.
In a small bowl, stir together sour cream and flour. Whisk in milk and mustard. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over hot cooked noodles. If desired, stir in snipped fresh parsley. Makes 6 to 8 servings.

http://shine.yahoo.com/channel/food/recipes/meatballs-stroganoff-534405/

Slow-Cooker Pot Roast

Ingerdients:

1 tablespoon(s) cornstarch
8 medium carrots, cut into thirds
2 medium onions, each cut into 8 wedges
Coarse salt and ground pepper
1 (3 pound) beef chuck roast, trimmed of excess fat
2 tablespoon(s) Worcestershire sauce

Directions
In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

http://www.delish.com/recipefinder/slow-cooker-pot-roast-recipe

Slow-Cooker Beef Stew

Ingredients

3 pound(s) beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
1/3 cup(s) tomato paste
3 tablespoon(s) balsamic vinegar
2 tablespoon(s) all-purpose flour
Coarse salt and ground pepper
1 pound(s) medium onions (about 2), cut into 1-inch chunks
1 pound(s) small white or red new potatoes (about 6), well scrubbed, halved if large
1 pound(s) carrots, cut into 1 1/2-inch lengths
6 clove(s) garlic, smashed
2 bay leaves

Directions
Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.

http://www.delish.com/recipefinder/beef-stew-recipe

Slow-Cooker Beef and Black Bean Chili

Ingredients
1 pound(s) beef chuck, cut into 3/4-inch chunks
1 can(s) (15 ounces) tomato puree
1 cup(s) dried black beans, rinsed
1 medium red onion, chopped
2 clove(s) garlic, minced
3 tablespoon(s) chili powder
Coarse salt and ground pepper
1/4 cup(s) sour cream, for serving

Directions
In a 5- to 6-quart slow cooker, combine beef, tomato puree, beans, onion (reserve 1 tablespoon for garnish), garlic, chili powder, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover, and cook on high, 6 hours (or on low, 8 hours). Serve chili topped with sour cream and reserved onion.

http://www.delish.com/recipefinder/slow-cooker-beef-black-bean-chili-recipe

Chipotle Nacho Burger

Ingredients:
1 1/4 pound(s) 90% lean ground beef or substitute ground turkey
1 1/2 teaspoon(s) ground chipotle chile pepper
4 slice(s) (1 oz.) Monterey jack cheese
4 hamburger buns, split and toasted
1 cup(s) mild or medium salsa
Salt



Directions

In large bowl, with hand, mix beef, chipotle, and 1/4 teaspoon salt until blended, but do not overmix. Shape beef mixture into four 3 1/2-inch patties, handling meat as little as possible for best texture.

Lightly spray ridged grill pan or 12-inch skillet with nonstick cooking spray, then heat on medium until hot.

Place burgers in hot grill pan. For medium, cook 6 minutes, turn burgers over, and cook 3 minutes longer. Top each burger with 1 slice cheese; cook 2 to 3 minutes longer or until cheese melts.

To serve, place burgers on buns and top with salsa.

http://www.delish.com/recipefinder/chipotle-nacho-burger-recipe?click=recipe_sr

Steak and Potato Kebabs with Creamy Cilantro Sauce

Ingredients:
1/2 cup(s) packed fresh cilantro leaves, minced
2 tablespoon(s) red-wine vinegar or cider vinegar
2 tablespoon(s) reduced-fat sour cream
1 clove(s) (small) garlic, minced
1 teaspoon(s) chile powder
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) salt, divided
8 new or baby red potatoes
1 1/4 pound(s) strip steak, trimmed and cut into 1 1/2-inch pieces
2 poblano peppers or 1 large green bell pepper, cut into 1-inch pieces
1 teaspoon(s) extra-virgin olive oil
1 large sweet onion, cut into 1-inch chunks


Directions

Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin, and 1/4 teaspoon salt in a small bowl. Set aside.

Preheat grill to high.

Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes.
Toss the potatoes, steak, and pepper pieces with oil and the remaining 1/4 teaspoon salt in a large bowl. Thread the potatoes, steak, peppers, and onion chunks onto 8 skewers. Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium. Serve the kebabs with the reserved sauce.

http://www.delish.com/recipefinder/steak-potato-kebabs-creamy-cilantro-sauce-recipe-6873

Roast Beef Sandwiches with Lemon-Basil Mayonnaise and Roasted Red Onions

Ingredients:
3 large red onions (about 2 1/2 pounds), each cut through stem into 8 wedges, peeled
7 tablespoons extra-virgin olive oil
1/4 cup balsamic vinegar

1 cup mayonnaise
1/4 cup chopped fresh basil
1 1/2 tablespoons fresh lemon juice
2 1/4 teaspoons grated lemon peel

6 4x3-inch pieces ciabatta,* halved horizontally
16 ounces thinly sliced roast beef
2 cups arugula

Directions:
Preheat oven to 425°F. Line large rimmed baking sheet with foil. Gently toss red onions, 5 tablespoons oil and vinegar in large bowl. Sprinkle with salt and pepper. Arrange onions in single layer on prepared sheet. Bake onions until brown at edges and just tender, about 40 minutes. Cool.

Mix mayonnaise, basil, lemon juice, lemon peel and 2 tablespoons oil in small bowl. (Onions and mayonnaise can be made 2 days ahead. Cover separately and chill.)

Spread mayonnaise over cut sides of bread. Place bottom halves on plates. Top with roast beef, onions and arugula. Cover with top halves of bread.

*Ciabatta is an oval-shaped flat Italian bread available at many bakeries and supermarkets nationwide.

Garlic and Pepper Rub

Ingredients

Six 8-oz. ribeye or skirt steak portions
4 heads garlic (that's right, four heads)
1/2 cup whole black peppercorns
2 tbsp. kosher salt

Directions


Peel all of the garlic and mash the cloves into a paste. Use a mortar and pestle or your blender, adding a little oil if necessary. peppercorns so they reach the consistency of fine gravel, not sand.

Mix the peppercorns and salt in with the garlic, and press the mixture into your pieces of steak, covering both sides with a nice, thin coat. Now just grill your meat according to your liking.

Stuffed Tomatoes with Lean Ground Beef

Ingredients:
1/2 cup(s) (quick-cooking) brown rice
1 tablespoon(s) olive oil
1 medium onion, chopped
1 1/4 pound(s) (90% lean) ground beef
1/3 cup(s) (loosely packed) mint leaves, chopped, plus sprigs for garnish
1/2 teaspoon(s) ground cinnamon
Salt and pepper
6 large (10-ounce) tomatoes
1/2 cup(s) feta cheese, crumbled
1/4 cup(s) panko (Japanese-style bread crumbs)


Directions

Preheat oven to 425°F. In 3-quart saucepan, cook rice as label directs.

Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onion, and cook 10 to 12 minutes or until lightly browned and tender. Stir in ground beef, half of mint, cinnamon, and 1/4 teaspoon each salt and freshly ground black pepper. Cook 5 to 6 minutes or until beef loses its pink color throughout, breaking up meat with spatula and stirring occasionally. Stir in remaining chopped mint.

While ground beef cooks, cut each tomato horizontally in half. With melon baller or spoon, scoop out tomato pulp; place in large bowl. Remove 1 cup tomato pulp from bowl and chop. Discard remaining pulp or save for use another day. Return chopped pulp to bowl. Add rice, feta cheese, and beef mixture; stir until well blended.

In 15 1/2" by 10 1/2" jelly-roll pan, place tomato halves, cut sides up. Mound scant 1/2 cup beef filling in each tomato half; sprinkle with panko. Bake tomatoes 25 to 30 minutes or until crumbs are browned and filling is heated through. Garnish with mint sprigs.

http://www.delish.com/recipefinder/stuffed-tomatoes-lean-ground-beef-recipe

Mexican Lasagna

Ingredients:
1 pound lean ground beef
1 can (16 ounces) refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
3/4 teaspoon garlic powder
12 uncooked lasagna noodles
2-1/2 cups water
2-1/2 cups picante sauce or salsa
2 cups (16 ounces) sour cream
3/4 cup finely sliced green onions
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded Monterey Jack cheese

Directions:

Combine beef, beans, oregano, cumin and garlic powder. Place four of the uncooked lasagna noodles in a 13-in. x 9-in. baking dish. Spread half the beef mixture over the noodles. Top with four more noodles and the remaining beef mixture. Cover and remaining noodles. Combine water and picante sauce. Pour over all.

Cover tightly with foil; bake at 350° for 1-1/2 hours or until noodles are tender. Combine sour cream, onions and olives. Spoon over casserole; top with cheese. Bake, uncovered, until cheese is melted, about 5 minutes. Yield: 12 servings.

http://www.tasteofhome.com/recipes/Mexican-Lasagna-2

Taco-Filled Pasta Shells

Ingredients:
2 pounds ground beef
2 envelopes taco seasoning
1 package (8 ounces) cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup butter, melted
ADDITIONAL INGREDIENTS (for each casserole):
1 cup salsa
1 cup taco sauce
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1-1/2 cups crushed tortilla chips
1 cup (8 ounces) sour cream
3 green onions, chopped

Directions:
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cook and stir for 5-10 minutes or until melted. Transfer to a bowl; chill for 1 hour.

Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 shells in a freezer container. Cover and freeze for up to 3 months.

To prepare remaining shells, spoon salsa into a greased 9-in. square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.

To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a greased 9-in. square baking dish; top with shells and taco sauce. Cover and bake at 350° for 40 minutes. Uncover and continue as above. Yield: 2 casseroles (6 servings each).

http://www.tasteofhome.com/Recipes/Taco-Filled-Pasta-Shells

Flank Steak with Corn and Roasted Red Pepper Quesadillas

Ingredients:
1 lime
4 teaspoon(s) chili powder
1 1/2 teaspoon(s) ground cumin
1 teaspoon(s) brown sugar
Salt
1 (about 1 1/4 pounds) beef flank steak
3 ear(s) corn, husks and silks removed
1 large red pepper, seeded and cut into quarters
4 (8-inch) flour tortillas
3/4 cup(s) (3 ounces) shredded reduced-fat (2%) Mexican-style cheese
2 green onions, thinly sliced
Plain fat-free Greek yogurt or low-fat sour cream (optional)


Directions

Prepare outdoor grill for covered direct grilling over medium heat.

From lime, grate 1 teaspoon peel and squeeze 1 teaspoon juice. In small bowl, combine lime peel and juice, chili powder, cumin, sugar, and 1/4 teaspoon salt. Rub steak with chili powder mixture to season both sides.

Place steak, corn, and pepper on hot grill rack. Cover grill and cook steak and vegetables 12 to 15 minutes or until corn is browned in spots, pepper is lightly charred and tender (turning vegetables occasionally), and steak is medium-rare or desired doneness (turning steak over once).

As vegetables are done, transfer to cutting board. Transfer steak to another cutting board; let stand 10 minutes to allow juices to set for easier slicing.

When vegetables are cool enough to handle, cut kernels from cobs and coarsely chop pepper. Place tortillas on work surface. Evenly divide cheese, green onions, corn, and peppers on half of each tortilla. Fold each tortilla over filling to make 4 quesadillas. Grill quesadillas about 2 minutes or until browned on both sides, carefully turning over once. Return quesadillas to same cutting board; cut each in half.

Thinly slice steak and serve with quesadillas and yogurt if using.

http://www.delish.com/recipefinder/flank-steak-corn-red-pepper-quesadillas