Steak Quesadillas With Roasted Tomatillo And Apple Salsa

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1 (1-pound) skirt steak

Salt and freshly ground black pepper

3 tablespoons vegetable oil

8 (8-inch) flour tortillas

2 cups shredded mozzarella cheese, divided

2 cups Roasted Tomatillo and Apple Salsa, recipe follows

Eva's Chunky Guacamole, recipe follows

1 pound tomatillos, husked and rinsed

2 green apples, such as Granny Smith, quartered

2 whole cloves garlic, unpeeled

1/2 white onion

2 jalapeno chile, stemmed

2 tablespoons olive oil

3 ripe avocados, cut into 1/2-inch dice

2 medium ripe tomatoes, seeded and cut into 1/2-inch dice

1 small white onion, finely chopped

1/4 bunch fresh cilantro, chopped

1/2 serrano chile, finely minced

2 small lemons, about 4 tablespoons

1 teaspoon kosher salt

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