Kebab quesadilla

Ingredients:

• 600 gr. beef steak tri-tip
• 2 large wheat tortillas
• 2 cups cilantro (leaves and soft stems)
• 3 green onions
• Juice of 1 lime plus 1 lime, cut into 8 wedges
• 1 tbsp red wine vinegar
• 1 teaspoon Worcestershire sauce
• 1/4 cup olive oil, plus extra for greasing the grill
• 1.5 cups grated Pepper Jack cheese (about 170 g)
• 16 young romaine lettuce leaves
• 1 mango, peeled, pitted, sliced

Preparation:

1. Prepare salsa verde sauceUsing a food processor, pulse 1 3/4 cups cilantro, green onion, lime juice, vinegar, Worcestershire sauce, and a generous pinch of salt and pepper until smooth. With the food processor running, pour in the olive oil and puree until combined, scraping down the sides of the bowl as needed. Season with additional salt and pepper.
2. Preheat grill to medium-high heat.
   
   Prick the meat all over with a fork to loosen it, then cut into 2.5cm cubes; toss with 2 tablespoons salsa verde and season with salt and pepper. Thread onto 8 metal skewers, topping each with a lime wedge; set aside.
3. Tear off a 16-inch piece of foil. Place 1 tortilla on the left side of the foil; sprinkle with cheese and the remaining 1/4 cup cilantro, then top with the second tortilla. Fold over the right side of the foil and seal the edges to form a packet.
   
   You can grill side dishes for shashlik - 50 dishes in foil.
4. Brush the grill grate with olive oil. Grill the kebabs, turning occasionally, for 4-6 minutes, until medium-rare. Transfer to a plate and let rest. Meanwhile, grill the quesadillas for about 2 minutes per side, until the cheese is melted.
5. Remove from foil and cut into triangles. Serve the kebabs on lettuce leaves with the remaining salsa verde, quesadilla pieces, and mango slices.