paleo grilled steak quesadillas

Instructions:

1. Prepare the steak by removing membrane and trimming off any large pieces of fat.
2. Place steak in a gallon-sized zip-top bag and add 1 cup of the Italian dressing. Shake to cover steak and place in the refrigerator to marinate for a minimum of 90 minutes (and up to 6 hours).
3. When you are ready to begin cooking, peel the red onion and slice it into ¼ inch-thick round slices.
4. Slice avocados, dice tomatoes and chop cilantro. Combine in a bowl and set aside.
5. Heat the grill to medium heat. Brush both the steak and the onion slices with olive oil on both sides. Sprinkle both sides with salt and pepper.
6. Place steak and onion slices on grill. Cook onions 2-3 minutes on each side. Grill steak 3-5 minutes on each side depending on desired doneness. 
7. Remove both steak and onions from grill and reduce heat to medium-low. Allow steak to rest 5 minutes. 
8. While steak rests, dice onions and add to the bowl with avocado and tomatoes. Add greens and remaining 2 tablespoons of dressing. Toss to coat.
9. Slice steak against the grain into very thin slices.
10. Place a burrito wrap on the grill and heat until soft and pliable, about 30-60 seconds.
11. Flip wrap over so the grilled side is facing up. Layer dairy-free cheese, then steak, then veggies on one half of the wrap. Fold the empty side of the wrap over the fillings and use a spatula to gently flatten the quesadilla. Grill 1-2 minutes more until dairy-free cheese is melted.
12. Repeat with remaining ingredients. 
13. Cut quesadillas into triangles and serve.