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
Scale
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.
