Indulging in a mouthwatering Chimichurri Grilled Steak Quesadilla can be one of the most joyous culinary experiences. This delightful dish combines the succulent flavors of grilled steak with the vibrancy of chimichurri sauce, creating a meal that’s both satisfying and packed with zest. As you take a bite, the combination of melted Monterey Jack cheese, tender steak, and the creamy avocado chimichurri brings out a sense of comfort and excitement all at once. It’s perfect for a family gathering, a game day feast, or even a simple weeknight dinner. The ease of preparing this dish allows you to serve something impressive without spending hours in the kitchen, making it an ideal option for everyone!
The Chimichurri Grilled Steak Quesadilla not only amazes your taste buds with its combination of flavors, but it also offers versatility in serving. You can enjoy it as a main dish or adapt it to fit different occasions by adding sides or dipping sauces. The burst of herby, garlicky goodness from the chimichurri, paired with perfectly grilled steak, is sure to impress both friends and family alike. Ready to take your cooking game to the next level with this delicious recipe? Let’s dive into the details!
Why You’ll Love This Chimichurri Grilled Steak Quesadilla
- Flavor-Packed: The combination of grilled steak and chimichurri creates an explosion of flavors that will tantalize your taste buds.
- Quick & Easy: This recipe is straightforward and perfect for busy weeknights or weekend gatherings.
- Customizable: Feel free to add your favorite veggies or swap cheeses to match your preferences.
- Great for Meal Prep: You can marinate the steak ahead of time and prepare the chimichurri, making weeknight dinners a breeze.
Preparation Phase & Tools to Use
Before you get started on preparing the Chimichurri Grilled Steak Quesadilla, it’s essential to set up your kitchen for success. Begin by gathering all your ingredients, which will help streamline the cooking process. You’ll need some essential tools: a cutting board, a chef’s knife for chopping herbs and slicing steak, a medium grill or grill pan, and a skillet to cook your quesadillas. Optionally, you can use a blender for a smoother avocado chimichurri if you prefer a creamier texture.
Next, make sure your workspace is tidy and organized. This will allow you to focus on creating this delightful dish without unnecessary distractions. Clean your grill or pan and preheat it to medium-high heat before you begin, ensuring you achieve that perfect golden crust on your quesadillas. Also, don’t forget to have your serving plates ready for when you’re finished cooking!
Ingredients
- Chimichurri Sauce:
- ½ cup olive oil
- ½ cup chopped parsley
- ¼ cup red wine vinegar
- ¼ cup chopped cilantro
- 3 garlic cloves, minced
- 1 tsp dried oregano (or 1 tbsp fresh)
- ½ tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- Steak:
- 500g flank, skirt, or sirloin steak
- Salt and black pepper, to taste
- Avocado Chimichurri:
- 1 ripe avocado
- 1 tbsp lime juice
- 3 tbsp chimichurri sauce
- Quesadillas:
- 4 large (10-inch) flour tortillas
- 1½ cups shredded Monterey Jack cheese
- Grilled chimichurri-marinated steak, sliced thin
- ½ onion, thinly sliced
- Avocado chimichurri mixture
Instructions
Step 1: Prepare the Chimichurri Sauce
Start by preparing your chimichurri sauce which is essential for layering that incredible flavor. In a mixing bowl, combine the vibrant elements: freshly chopped parsley and cilantro, minced garlic, and the dried oregano. To this, you’ll add the red wine vinegar and olive oil, whisking everything together until the ingredients are well blended. Season the mixture with salt and black pepper to your taste. Let it rest for at least 15 minutes, allowing the flavors to meld and intensify—this is a crucial step as it enhances the overall profile of your quesadillas.
Step 2: Marinate the Steak
Next, it’s time to marinate the steak. Begin by generously seasoning your chosen cut of steak—flank, skirt, or sirloin—with salt and black pepper. Then, coat the steak thoroughly with the prepared chimichurri sauce. Allow it to marinate in the refrigerator for anywhere between 30 minutes to 12 hours; this will deeply infuse the flavors of the chimichurri into the meat, ensuring it remains juicy and tender while cooking.
Step 3: Grill the Steak
Preheat your grill or grill pan to a medium-high heat. Once hot, place the marinated steak onto the grill. Cook for 4–5 minutes on each side, keeping an eye on it to prevent overcooking. Remember, you want your steak to remain juicy, so aim for a medium-rare to medium doneness. After grilling, allow the steak to rest for 5–10 minutes before slicing it thinly against the grain. This ensures a tender bite every time!
Step 4: Create the Avocado Chimichurri
While the steak rests, let’s whip up a delicious avocado chimichurri. Take a ripe avocado and mash it in a bowl until smooth. Add 1 tablespoon of fresh lime juice and combine it with 3 tablespoons of the original chimichurri sauce. This mixture gives your quesadilla an extra layer of creaminess while still packing that signature chimichurri flavor.
Step 5: Assemble the Quesadillas
Now comes the fun part: assembling your quesadillas! Heat a large skillet over medium heat. Take a flour tortilla and place it in the skillet, allowing it to warm slightly. On one half of the tortilla, sprinkle a portion of shredded Monterey Jack cheese, then layer with thin slices of grilled steak, a generous dollop of the avocado chimichurri mixture, and some thinly sliced onions. Top it off with some more cheese and fold the tortilla in half, pressing down gently to adhere.
Step 6: Cook & Serve
Cook the quesadilla in the skillet for about 2–4 minutes on each side or until it turns golden brown and the cheese is melted. Use a spatula to carefully flip the quesadilla. Once cooked, transfer to a cutting board and slice into wedges. Serve warm and enjoy the amazing flavors bursting from your Chimichurri Grilled Steak Quesadilla!
Variations
- Protein: Instead of steak, try using grilled chicken, shrimp, or even portobello mushrooms for a vegetarian option.
- Vegetables: Incorporate grilled bell peppers, zucchini, or spinach for added nutrition and flavor.
- Spices: Add some cumin, smoked paprika, or even fresh jalapeños for an extra kick of heat.
Cooking Notes
- For the best flavor, allow your steak to marinate for as long as possible—overnight is even better!
- If you don’t have flank or skirt steak, any steak that can be grilled will work well.
- Don’t skip resting the steak after grilling; this allows the juices to redistribute throughout the meat.
- Use fresh herbs whenever possible for chimichurri, as it enhances the overall flavor.
Serving Suggestions
- Serve your quesadillas with a side of salsa or guacamole for added flavor.
- A crisp green salad drizzled with vinaigrette would make a perfect complement.
Tips
- To make the quesadillas extra crispy, you can brush the outside with a little bit of olive oil before cooking.
- For an even cheesier quesadilla, mix different cheeses such as cheddar or pepper jack.
- Chimichurri can be stored in the refrigerator for up to a week, so feel free to make extra!
- Experiment with the ratios of parsley to cilantro based on your personal taste preference.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 15 minutes
- Total Time: 30 minutes (not including marinating time)
Nutritional Information
- Calories: Approximately 550 per serving
- Protein: 30g
- Sodium: 800mg
FAQs
Can I prepare the chimichurri sauce in advance?
Absolutely! Chimichurri sauce can be made ahead of time and stored in the fridge for up to a week.
What type of steak works best for this recipe?
The best steaks for quesadillas are flank, skirt, or sirloin, as they’re tender and flavorful when grilled.
Can I use corn tortillas instead of flour?
Yes, you can definitely use corn tortillas, though they may require a bit more care while folding and cooking.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for best results.
Conclusion
The Chimichurri Grilled Steak Quesadilla is a fantastic recipe that showcases the vibrant flavors of chimichurri alongside tender steak and melty cheese. With the added twist of creamy avocado, it elevates the traditional quesadilla into a gastronomic delight that everyone will want to devour. Don’t forget to encourage your guests to dive into this meal, perhaps experimenting with their own toppings or sides for a truly personalized experience. Whether you serve them at a gathering or as an everyday weeknight meal, this quesadilla will undoubtedly leave a lasting impression. So why wait? Gather your ingredients and bring this flavorful dish to your table today!
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Chimichurri Grilled Steak Quesadilla
- Total Time: 30 minutes (not including marinating time)
- Yield: 4 servings 1x
Description
This delicious quesadilla combines grilled steak with chimichurri sauce for a vibrant meal.
Ingredients
- Chimichurri Sauce:
- ½ cup olive oil
- ½ cup chopped parsley
- ¼ cup red wine vinegar
- ¼ cup chopped cilantro
- 3 garlic cloves, minced
- 1 tsp dried oregano (or 1 tbsp fresh)
- ½ tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- Steak:
- 500g flank, skirt, or sirloin steak
- Salt and black pepper, to taste
- Avocado Chimichurri:
- 1 ripe avocado
- 1 tbsp lime juice
- 3 tbsp chimichurri sauce
- Quesadillas:
- 4 large (10-inch) flour tortillas
- 1½ cups shredded Monterey Jack cheese
- Grilled chimichurri-marinated steak, sliced thin
- ½ onion, thinly sliced
- Avocado chimichurri mixture
Instructions
- Start by preparing your chimichurri sauce which is essential for layering that incredible flavor. In a mixing bowl, combine the vibrant elements: freshly chopped parsley and cilantro, minced garlic, and the dried oregano. To this, you’ll add the red wine vinegar and olive oil, whisking everything together until the ingredients are well blended. Season the mixture with salt and black pepper to your taste. Let it rest for at least 15 minutes, allowing the flavors to meld and intensify.
- Next, it’s time to marinate the steak. Begin by generously seasoning your chosen cut of steak—flank, skirt, or sirloin—with salt and black pepper. Then, coat the steak thoroughly with the prepared chimichurri sauce. Allow it to marinate in the refrigerator for anywhere between 30 minutes to 12 hours.
- Preheat your grill or grill pan to a medium-high heat. Once hot, place the marinated steak onto the grill. Cook for 4–5 minutes on each side. Allow the steak to rest for 5–10 minutes before slicing it thinly against the grain.
- While the steak rests, mash the ripe avocado in a bowl until smooth. Add 1 tablespoon of fresh lime juice and combine it with 3 tablespoons of the original chimichurri sauce.
- Assemble your quesadillas by heating a large skillet. Take a flour tortilla and place it in the skillet. On one half, sprinkle cheese, layer with grilled steak, avocado chimichurri, and onions. Fold and press down gently.
- Cook the quesadilla for about 2–4 minutes on each side or until golden brown and the cheese is melted. Slice into wedges and serve warm.
Notes
To make the quesadillas extra crispy, brush the outside with olive oil before cooking.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 550 kcal
- Sodium: 800 mg
- Protein: 30 g