Preparation

1 DAY AHEAD:
• First make the dry rub: Combine the first 8 ingredients in a small bowl. Rub half of the mixture on the steak. Cover the steak and bowl of seasoning and place both in the fridge. Marinate the steak overnight.

• Prepare the marinade for the shrimp: Add the lemon and lime juices to the remaining seasoning mixture. Combine in a bowl with the shrimp. Cover and marinate up to 2 hours.

• Preheat the oven to 350 degrees.

• Poach the shrimp in ¼ pound of butter and the white wine over medium heat until the shrimp are cooked through. Remove from the pan and immediately chill.

• Grill the flank steak until medium-rare. Remove from heat and cut into 1∕8-inch slices.

• In a separate pan over high heat, flash-sauté the red pepper, onion and garlic in butter for no more than 45 seconds.

• In a medium bowl, combine the cheeses.

• To assemble the quesadillas: Evenly disburse 2/3 of the cheese mixture among the tortillas.

• Top each tortilla half with: 4 slices of the flank steak; 2 tablespoons of the pepper, onion and garlic mixture; and 6 pieces of rock shrimp.

• Top with the remaining cheese mixture. Fold the tortillas in half.

• Working in batches, place the quesadillas in a medium-hot skillet lightly coated with oil and cook until golden brown on both sides.

• Bake the quesadillas in the oven for no more than 5 minutes.

* Slice and serve with chipotle aioli and lime sour cream.

* For the chipotle aioli, combine ½ cup of mayonnaise with 1 teaspoon of freshly minced garlic and 1 tablespoon of chipotle powder.

* For the lime sour cream, combine ½ cup of sour cream with the zest and juice of 1 lime and salt and pepper to taste.