Grilled Steak Zucchini and Monterey Jack Quesadillas

Ingredients

• 1/4 teaspoon ground cumin
• 1 clove garlic, minced
• Juice of 1/2 lime
• Juice of 1/2 orange
• Kosher salt and freshly ground black pepper
• 8 ounces cleaned and trimmed skirt steak
• Olive oil, for oiling the grill grates and zucchini
• 2 medium zucchini, sliced lengthwise about 1/3 inch thick
• Four 10-inch (burrito size) flour tortillas
• 2 cups shredded Monterey Jack
• 2 tablespoons unsalted butter
• Chopped scallions, sour cream, guacamole and salsa, for serving

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