Steak Quesadillas With Hot Peach Salsa

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. 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. 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. 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. 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. 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.