Name: Chimichurri Grilled Steak Quesadilla
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Ingredients: ½ cup olive oil; ½ cup chopped parsley; ¼ cup red wine vinegar; 3 garlic cloves, minced; ¼ cup chopped cilantro; 1 tsp dried oregano (or 1 tbsp fresh); ½ tsp red pepper flakes (optional); Salt and black pepper, to taste; 500g flank, skirt, or sirloin steak; 1 ripe avocado; 1 tbsp lime juice; 3 tbsp chimichurri sauce; 4 large (10-inch) flour tortillas; 1½ cups shredded Monterey Jack cheese; ½ onion, thinly sliced; Grilled steak, thinly sliced; Avocado chimichurri (from above)

If you’re on the hunt for a meal that awakens your taste buds and elevates your culinary repertoire, look no further than our Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri. This dish offers a delightful blend of flavors and textures, combining juicy grilled steak with a vibrant chimichurri sauce and a creamy avocado twist. For all the steak lovers out there, this quesadilla is a must-try, offering not only the satisfaction of perfectly cooked beef but also the fresh zest of herbs that truly enhances the overall experience. The best part? It’s wrapped in a golden, crispy quesadilla, making it a complete meal that’s delightful both to the eyes and the taste buds.

What makes this recipe a standout is its simplicity. You don’t have to be a professional chef to master this dish. With just a few precise steps and some basic ingredients that are probably already in your pantry, you can whip up something that feels gourmet. The chimichurri sauce, with its origins in Argentinian cuisine, brings authenticity and a splash of color to your plate, while the creamy avocado takes it to the next level, ensuring each bite is a flavorful adventure.

Besides being delicious, this quesadilla is versatile and perfect for any meal – whether you’re hosting a casual lunch, having a family dinner, or simply treating yourself. There’s a balance of protein, carbs, and healthy fats, making it as nutritious as it is scrumptious. Dive into this recipe, and you’ll discover a new favorite that’s bound to impress any palate.

Why You’ll Love This Chimichurri Grilled Steak Quesadilla

Packed with flavor: Each bite delivers a powerhouse of taste, combining seasoned steak and tangy chimichurri.
Simple yet impressive: Easy to prepare, yet looks and tastes like a gourmet dish.
Versatile meal: Perfect for a family dinner, a fiesta with friends, or even a meal prep option.
Nutritious and satisfying: A well-balanced meal with protein, healthy fats, and a burst of herbs.
Customizable: Easily adaptable to different tastes with simple ingredient swaps.

Preparation Phase & Tools to Use

Before you dive into creating this fabulous quesadilla, it’s crucial to have your kitchen organized and your tools ready. Start by clearing your countertop and gather all the ingredients to save time and streamline the cooking process. A sharp knife is essential for handling the steak, while a medium-sized bowl will be perfect for mixing the chimichurri sauce. Additionally, ensure you have a reliable grill pan or a grill for cooking the steak. If you prefer a nice char on your steak, consider using a cast iron skillet.

Lay out a large mixing bowl, a spatula, and a non-stick frying pan for assembling and cooking the quesadillas themselves. It’s also handy to have a pair of tongs to easily flip the steak and quesadillas while they cook. Remember that preparation is half the battle when it comes to cooking efficiently. With the right tools and a bit of prep work done ahead of time, you’ll find this recipe not just easy but also enjoyable to make.

Ingredients

½ cup olive oil
½ cup chopped parsley
¼ cup red wine vinegar
3 garlic cloves, minced
¼ cup chopped cilantro
1 tsp dried oregano (or 1 tbsp fresh)
½ tsp red pepper flakes (optional)
Salt and black pepper, to taste
500g flank, skirt, or sirloin steak
1 ripe avocado
1 tbsp lime juice
3 tbsp chimichurri sauce
4 large (10-inch) flour tortillas
1½ cups shredded Monterey Jack cheese
½ onion, thinly sliced
Grilled steak, thinly sliced
Avocado chimichurri (from above)

Instructions

Step 1: Create the Chimichurri

Start by blending the parsley, cilantro, minced garlic, and the dried oregano in a mixing bowl. You can also add red pepper flakes for an extra kick if desired. Slowly stir in the red wine vinegar followed by the olive oil, whisking until well combined. Be sure to season with salt and pepper to suit your taste. Let the mixture sit for about 15 minutes to allow the flavors to meld beautifully.

Step 2: Marinate the Steak

Season your choice of steak with salt and black pepper. Generously coat the steak with the prepared chimichurri sauce, ensuring every inch is covered. Place the marinated steak in the refrigerator to chill for at least 30 minutes, allowing the flavors to penetrate the meat for a deeper taste profile.

Step 3: Grill the Steak

Heat your grill to a medium-high temperature. Once hot, grill your steak for about 4-5 minutes on each side, depending on your preferred doneness. After grilling, let the steak rest for 5 to 10 minutes to retain its juices. Slice the steak thinly against the grain for optimal tenderness.

Step 4: Avocado Chimichurri

Mash the avocado in a small bowl until smooth and creamy. Add lime juice and blend with 3 tablespoons of the prepared chimichurri sauce. This avocado chimichurri will add creamy freshness to your quesadilla, providing a delightful contrast to the hearty steak.

Step 5: Assemble the Quesadillas

Place a large tortilla in a skillet over medium heat. Begin building your quesadilla by layering shredded Monterey Jack cheese, followed by the thinly sliced steak, avocado chimichurri, and onions on one half of the tortilla. Top it with a bit more cheese for that extra melting goodness, then fold the other half of the tortilla over the filling.

Step 6: Cook & Serve

Allow the quesadilla to cook on each side for about 2 to 4 minutes, until both sides are golden brown and the cheese has melted perfectly. Remove from the skillet and cut into wedges. Serve these delightful quesadillas hot and watch them disappear at your next meal!

Variations

Protein: Substitute the steak with chicken or even shrimp for a lighter take. Each alternative will soak up the chimichurri flavors beautifully.
Vegetables: Amp up the nutrients by adding sautéed mushrooms, bell peppers, or fresh spinach to your quesadilla filling.
Spices: Modify the chimichurri by adding smoked paprika or cayenne pepper for an enhanced spicy kick.

Cooking Notes

To achieve the perfect balance, don’t overstuff the quesadillas. Filling them moderately ensures a uniform cook and easy flipping in the pan.
Allowing the steak to rest before slicing helps it retain juices, resulting in a more flavorful and satisfying bite.
If using an alternative protein or adding vegetables, make sure all cooked components are at room temperature before assembling to prevent a soggy quesadilla.

Serving Suggestions

Pair your quesadillas with a refreshing side salad featuring tomatoes, cucumber, and a drizzle of lime vinaigrette.
Consider serving with a side of sour cream or an extra dollop of chimichurri for those who like an added flavor boost.

Tips

Preparing the chimichurri sauce a day in advance allows the flavors to intensify, making your dish even more delicious.
Using a sharp knife to slice the steak and vegetables ensures clean cuts and a more visually appealing dish.

Prep Time, Cook Time, Total Time

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 65 minutes (including marinating time)

Nutritional Information

Calories: Approximately 520 per serving
Protein: 35g
Sodium: 720mg

FAQs

Can I make the chimichurri sauce in advance?

Absolutely! Making it the day before can actually enhance its flavor as the ingredients meld together over time.

What other cheese can I use?

Feel free to substitute Monterey Jack with cheeses like cheddar, mozzarella, or a Mexican blend for different taste profiles.

How should I store leftovers?

Wrap any leftover quesadillas tightly in aluminum foil and store in the refrigerator. Reheat on a skillet for best results.

Can I use corn tortillas instead?

While flour tortillas work best for this recipe due to their size and flexibility, corn tortillas can still be used for a gluten-free option. Just note that they might be more delicate to handle.

Conclusion

Embrace the bold flavors of this Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri and enjoy a fun twist on traditional Mexican and Argentinian favorites. Perfectly cooking the steak and combining it with vibrant chimichurri creates a memorable taste that is bound to become a family favorite. Whether you’re making it for a family meal or looking for a unique dish to impress guests, this quesadilla should definitely be on your menu. Enjoy experimenting with different variations and feel free to share your experiences or alternative creations in the comments below. Happy cooking and savor every bite!