Steak Quesadillas With Hot Peach Salsa

A recipe from Rachael Ray that can be done on the bbq.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 4  peaches, peeled and finely chopped
• 1  red onion, finely chopped
• 1  jalapeno chile, seeded and finely chopped
• 1⁄4 cup cilantro, chopped
• 1⁄2 cup fresh lime juice
• 2  tablespoons fresh lime juice
• 6  tablespoons extra virgin olive oil, plus more
•  extra virgin olive oil, for drizzling
• 1 (2 lb)  flank steaks
•  salt and pepper
• 8  flour tortillas
• 2  cups monterey jack cheese, shredded
•  sour cream, for serving

Directions

1. In a large bowl, combine the peaches, 1/2 cup red onion, the jalapeno, 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 medium-high. 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.