Soy Vay®

Prep

• 1.
  Place the steak and Veri Veri Teriyaki sauce in a large resealable bag and marinate in the fridge for 30 minutes or overnight for more flavor.
• 2.
  When the meat is ready, discard any leftover marinade.
• 3.
  Prepare a charcoal grill for direct cooking over medium-high heat.
• 4.
  Preheat oven to 425°F.

Cook

• 1.
  Grill the steak to desired doneness, about 3 minutes per side for medium-rare. Make sure it reaches a minimum internal temperature of 145ºF.
• 2.
  Let the steak rest for 5 minutes.
• 3.
  Cut into bite-sized pieces.
• 4.
  Pit and dice the avocado.
• 5.
  Grease 2 baking sheets with cooking spray.
• 6.
  Brush one side of each tortilla with cooking oil and place, oil side down, on the baking sheet.
• 7.
  Divide the cheese between the tortillas.
• 8.
  Layer with steak and avocado.
• 9.
  Top with remaining tortillas and bake, flipping once, until lightly browned and crispy, about 5 minutes per side.
• 10.
  Transfer to a cutting board and cut each quesadilla into triangles.
• 11.
  Serve with extra Veri Veri Teriyaki sauce and sour cream for dipping.