There is something utterly irresistible about the bold, vibrant flavors packed into this Chimichurri Steak Quesadillas Recipe. Imagine tender, perfectly cooked flank steak layered with a melty blend of cheeses, all embraced by warm, crispy tortillas, and finished with a zesty, herbaceous chimichurri sauce. It’s a fusion of Latin American flair and comforting quesadilla goodness that will quickly become one of your go-to meals for any occasion. This dish manages to be both indulgent and fresh, making it a fantastic way to elevate a simple dinner night into a flavorful celebration.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in delivering the authentic taste, lovely texture, and beautiful color that make these quesadillas shine. The combination may look straightforward, but the magic lies in the quality and how they come together harmoniously.
- Flank or skirt steak (1 pound): This cut is perfect for quick cooking and slicing thinly for tender meat layers.
- Olive oil (1 tablespoon): Adds richness and helps the steak develop a beautiful sear.
- Salt (1 teaspoon): Enhances all the flavors in the steak and chimichurri.
- Black pepper (½ teaspoon): Provides a subtle kick and depth of flavor.
- Garlic powder (1 teaspoon): Infuses the steak with a savory note that complements the sauce.
- Shredded mozzarella or Monterey Jack cheese (1 cup): Offers a creamy, melty texture inside the quesadilla.
- Shredded cheddar cheese (1 cup): Adds sharpness and beautiful color contrast.
- Large flour tortillas (4): The perfect vehicle to hold all the delicious fillings together.
- Butter or oil for cooking (1 tablespoon): Ensures a golden, crispy crust on the quesadillas.
- Fresh parsley (1 cup, packed): Forms the herbaceous heart of the chimichurri sauce.
- Red wine vinegar (3 tablespoons): Lends a tangy brightness to the chimichurri.
- Garlic cloves (3): Offer a punchy, aromatic base for the sauce.
- Red pepper flakes (½ teaspoon): Give a gentle heat that livens up the chimichurri.
- Salt (½ teaspoon) and black pepper (¼ teaspoon): Season the chimichurri for balanced flavor.
- Olive oil (½ cup for chimichurri): Smooths out the sauce and carries all the flavor.
How to Make Chimichurri Steak Quesadillas Recipe
Step 1: Prepare the Chimichurri Sauce
Start by blending fresh parsley, red wine vinegar, garlic, red pepper flakes, salt, and black pepper in a food processor. Pulse until the mixture is finely chopped but still has some texture. While pulsing, drizzle in the olive oil slowly to create a vibrant, emulsified chimichurri sauce. This sauce is what sets these quesadillas apart from the usual; its freshness and zing bring the whole dish to life.
Step 2: Season and Cook the Steak
Next, rub your steak with olive oil, salt, pepper, and garlic powder. Preheat a skillet or grill pan over medium-high heat. Cook the steak about 3 to 4 minutes per side until it reaches your preferred doneness. Once cooked, let it rest for 5 minutes — this step is crucial for juicy, tender slices. Then, cut thin slices against the grain for maximum tenderness in your quesadillas.
Step 3: Assemble the Quesadillas
Lay one tortilla flat and sprinkle half of it with a combination of shredded mozzarella and cheddar cheese. Layer on the sliced steak and add a generous spoonful of the chimichurri sauce. Fold the tortilla over to enclose the filling. Repeat this process with the remaining tortillas for a total of four quesadillas ready to cook.
Step 4: Cook to Perfection
Heat butter or oil in a large skillet over medium heat. Place each quesadilla in the skillet and cook for 2 to 3 minutes on each side, or until the tortillas turn golden brown and all that melty cheese inside has done its magic. Once done, slice into wedges and prepare to dig in with extra chimichurri on the side for dipping or drizzling!
How to Serve Chimichurri Steak Quesadillas Recipe
Garnishes
Feel free to boost the freshness of the quesadillas with tangy garnishes like a dollop of sour cream, a handful of chopped fresh cilantro, or sprinkle over some diced red onions. These little touches add brightness and texture layers, complementing the rich steak and cheese beautifully.
Side Dishes
These quesadillas pair wonderfully with simple sides like a crisp green salad, Mexican street corn, or a bowl of guacamole and salsa. The fresh sides balance the richness and give you a complete, crowd-pleasing meal.
Creative Ways to Present
For a fun twist, cut the quesadillas into bite-sized wedges and serve them as finger-food appetizers at your next gathering. You can even build a chimichurri bar with different add-ins like pickled jalapeños, diced tomatoes, or sliced avocado, letting guests customize their own taco-style bites.
Make Ahead and Storage
Storing Leftovers
Leftover chimichurri steak quesadillas store nicely in an airtight container in the fridge for up to 3 days. Keep the extra chimichurri sauce separate to keep quesadillas crisp if you’re not eating them right away.
Freezing
You can freeze uncooked, assembled quesadillas by wrapping them tightly in plastic wrap and storing them in a freezer bag for up to 2 months. When you’re ready to enjoy, simply cook them straight from frozen, adding a minute or two extra to the cooking time for a perfectly melted center.
Reheating
To reheat, place quesadillas on a skillet over medium heat to crisp up the outside again while warming the inside evenly. Avoid the microwave if you want to keep that wonderful crispy texture intact.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While flank or skirt steak is ideal for its flavor and quick cook time, you can also use sirloin or ribeye if you prefer. Just adjust cooking time accordingly and slice thinly against the grain to keep it tender.
Is it necessary to make the chimichurri sauce from scratch?
Fresh homemade chimichurri really makes this dish stand out with its bright, herbaceous flavors. However, if pressed for time, store-bought chimichurri can work in a pinch, though fresh is always best.
Can I make this recipe vegetarian?
Yes! Swap the steak for grilled portobello mushrooms or your favorite plant-based meat substitute. The chimichurri sauce is vegan-friendly and adds fantastic flavor no matter the protein choice.
How spicy is the chimichurri sauce?
The red pepper flakes add a gentle warmth but nothing overpowering. You can adjust the amount to suit your spice preference or leave it out for a milder sauce.
What cheese works best in these quesadillas?
A mix of mozzarella or Monterey Jack with cheddar hits the perfect balance of melty creaminess and sharp flavor. Feel free to experiment with your favorites like pepper jack for extra zing.
Final Thoughts
This Chimichurri Steak Quesadillas Recipe is a true crowd-pleaser that combines rich, savory steak with zesty herbs and ooey-gooey cheese all wrapped up in crispy tortillas. It’s perfect for a casual dinner or impressing guests without hours in the kitchen. Trust me, once you try this, it will become a cherished favorite you turn to again and again.
Print
Chimichurri Steak Quesadillas Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Latin American, Fusion
- Diet: Nut-Free
Description
These Chimichurri Steak Quesadillas combine juicy grilled flank steak with a vibrant homemade chimichurri sauce, melted cheese, and warm flour tortillas for a flavorful and satisfying Latin American-inspired meal that’s perfect for any weeknight dinner.
Ingredients
Steak and Quesadilla
- 1 pound flank or skirt steak
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup shredded mozzarella or Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- 1 tablespoon butter or oil (for cooking)
Chimichurri Sauce
- 1 cup fresh parsley (packed)
- 3 tablespoons red wine vinegar
- 3 garlic cloves
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup olive oil
Instructions
- Prepare Chimichurri Sauce: Combine parsley, red wine vinegar, garlic, red pepper flakes, salt, and black pepper in a food processor. Pulse until finely chopped. Slowly stream in olive oil while pulsing until well blended but still textured. Set aside for flavors to develop.
- Season and Cook Steak: Rub the steak with olive oil, salt, black pepper, and garlic powder. Heat a skillet or grill pan over medium-high heat and cook the steak for 3–4 minutes per side or until desired doneness is reached. Remove steak and let it rest for 5 minutes to allow juices to redistribute. Then slice thinly against the grain.
- Assemble Quesadillas: Lay one flour tortilla flat. Sprinkle half of it with a mix of mozzarella and cheddar cheeses. Layer sliced steak evenly over the cheese, then spoon a generous amount of chimichurri sauce on top. Fold the tortilla over to cover the filling. Repeat with remaining tortillas and fillings.
- Cook Quesadillas: Heat butter or oil in a large skillet over medium heat. Place one quesadilla in the skillet and cook 2–3 minutes per side until golden brown and cheese is melted inside. Remove from pan and cut into wedges. Repeat with all quesadillas.
- Serve: Serve each quesadilla warm, accompanied by extra chimichurri sauce for dipping or drizzling.
Notes
- Chimichurri sauce can be prepared a day ahead and stored in the refrigerator to enhance flavor.
- For added flavor, marinate the steak in some chimichurri sauce for 1 hour before grilling.
- Substitute steak with grilled chicken breast or portobello mushrooms to create different variations.
- Use a mix of cheeses based on preference; Monterey Jack offers a creamy texture while cheddar adds sharpness.
- Be sure to slice the steak thinly against the grain for maximum tenderness.
