Description
Chimichurri Steak Quesadillas are a savory fusion of tender grilled steak, vibrant chimichurri sauce, and melted cheese wrapped in a crispy tortilla. This bold and flavorful quesadilla is the perfect combination of tangy, herbaceous chimichurri and hearty steak, making it a deliciously satisfying meal.
Ingredients
Scale
- 1 lb flank steak or skirt steak
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 4 flour tortillas
- 1 1/2 cups shredded mozzarella or Mexican blend cheese
- 1 tablespoon butter (for grilling)
- Fresh cilantro, chopped (for garnish)
- For the Chimichurri Sauce:
- 1/2 cup fresh parsley, chopped
- 2 tablespoons fresh oregano, chopped
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional for heat)
- 1/2 cup olive oil
- Salt and pepper, to taste
Instructions
- Make the chimichurri sauce: In a small bowl, combine parsley, oregano, red wine vinegar, lemon juice, garlic, red pepper flakes (if using), olive oil, salt, and pepper. Stir until well combined. Set aside to let the flavors meld.
- Prepare the steak: Season the steak with olive oil, salt, and pepper on both sides. Grill the steak on medium-high heat for 3-4 minutes per side for medium-rare or longer for desired doneness. Let the steak rest for 5 minutes before slicing thinly against the grain.
- Assemble the quesadillas: Place a tortilla on a flat surface. Spread a few tablespoons of chimichurri sauce evenly over the tortilla. Top with a layer of shredded cheese, followed by slices of the grilled steak.
- Cook the quesadillas: Heat a skillet over medium heat and add butter. Place the assembled tortilla into the skillet and cook for 2-3 minutes on each side or until golden brown and the cheese is melted. Remove from the skillet and repeat with the remaining tortillas.
- Serve: Slice the quesadillas into wedges and garnish with additional chopped cilantro and chimichurri sauce. Serve hot with sour cream or guacamole on the side if desired.
Notes
- For extra flavor, marinate the steak in chimichurri sauce for a few hours before grilling.
- Use a mix of cheeses like cheddar, Monterey Jack, or Cotija for added creaminess and flavor.
- Feel free to add sautéed onions and bell peppers for a fajita-style twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Mexican
- Method: Grilled, Pan-fried
- Cuisine: Mexican, Argentinian Fusion
Nutrition
- Serving Size: 1 quesadilla (1/4 of the total)
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 50 mg