Description
A delicious and vibrant twist on traditional quesadillas, featuring juicy grilled steak and a creamy avocado chimichurri sauce.
Ingredients
Scale
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Notes
Preparing the chimichurri sauce a day in advance allows the flavors to intensify, making your dish even more delicious.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 520 per serving
- Sodium: 720 mg
- Protein: 35 g