Description
This delicious quesadilla combines grilled steak with chimichurri sauce for a vibrant meal.
Ingredients
Scale
- 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