This Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri combines tender, flavorful steak with melted cheese and a creamy, herbaceous sauce. The fusion of Argentine-inspired chimichurri and classic quesadilla elements creates a dish that’s both comforting and exciting.
Why You’ll Love This Recipe
Flavorful Fusion: Combines the bold flavors of chimichurri with the comforting elements of a quesadilla.
Versatile Meal: Suitable for lunch, dinner, or a hearty snack.
Customizable: Easily adaptable with different cheeses or additional fillings.
Quick Preparation: Once the chimichurri is prepared, the dish comes together swiftly.
Crowd-Pleaser: Appeals to a wide range of palates with its balanced flavors.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Steak:
1 lb flank steak
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
For the Chimichurri:
½ cup fresh parsley, chopped
3 tablespoons fresh oregano, chopped
3 cloves garlic, minced
¼ cup red wine vinegar
½ cup olive oil
½ teaspoon red pepper flakes
Salt and pepper to taste
For the Avocado Chimichurri:
1 ripe avocado
2 tablespoons prepared chimichurri sauce
Juice of 1 lime
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For the Quesadillas:
4 large flour tortillas
1 cup shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
Directions
Prepare the Chimichurri: In a bowl, combine chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Mix well and let it sit for 15–30 minutes to allow flavors to meld.
Marinate the Steak: Rub the flank steak with olive oil, salt, and black pepper. Let it marinate for at least 15 minutes.
Grill the Steak: Preheat a grill or grill pan over medium-high heat. Grill the steak for 4–5 minutes per side, or until desired doneness. Let it rest for 5 minutes, then slice thinly against the grain.
Prepare the Avocado Chimichurri: In a separate bowl, mash the ripe avocado. Add 2 tablespoons of the prepared chimichurri sauce and lime juice. Mix until smooth and creamy.
Assemble the Quesadillas: Lay out the flour tortillas. On half of each tortilla, sprinkle a mix of mozzarella and Monterey Jack cheeses, add sliced grilled steak, and spoon over the avocado chimichurri. Fold the tortillas over to enclose the filling.
Cook the Quesadillas: Heat a skillet over medium heat. Place the assembled quesadillas in the skillet and cook for 2–3 minutes per side, or until the tortillas are golden brown and the cheese is melted.
Serve: Cut the quesadillas into wedges and serve warm, optionally with extra chimichurri sauce on the side.
Servings and Timing
Yield: 4 servings
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
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Variations
Cheese Options: Substitute with cheddar, provolone, or a Mexican cheese blend for different flavor profiles.
Spicy Kick: Add sliced jalapeños or a dash of hot sauce to the filling for extra heat.
Vegetarian Version: Replace steak with grilled vegetables like bell peppers, zucchini, and mushrooms.
Herb Variations: Use cilantro or basil in place of parsley for a different chimichurri flavor.
Tortilla Choices: Use whole wheat or gluten-free tortillas to suit dietary preferences.
Storage/Reheating
Storage: Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium heat until warmed through and crispy. Alternatively, reheat in a preheated oven at 350°F (175°C) for 10 minutes.
Freezing: Assembled, uncooked quesadillas can be frozen. Wrap individually and store in a freezer-safe bag for up to 2 months. Cook from frozen, adding a few extra minutes to the cooking time.
FAQs
Can I use a different cut of steak?
Yes, skirt steak or sirloin are good alternatives to flank steak.
Is it necessary to let the chimichurri sit before using?
Allowing the chimichurri to sit for 15–30 minutes enhances the flavors, but it can be used immediately if needed.
Can I make the chimichurri ahead of time?
Yes, chimichurri can be made up to 3 days in advance and stored in the refrigerator.
How can I make the quesadillas spicier?
Increase the amount of red pepper flakes in the chimichurri or add sliced chili peppers to the filling.
What can I serve with these quesadillas?
Serve with a side salad, rice, or beans for a complete meal.
Can I use store-bought chimichurri?
Yes, store-bought chimichurri can be used for convenience, though homemade offers fresher flavor.
Is there a dairy-free cheese option?
Yes, use dairy-free cheese alternatives that melt well, such as those made from almond or soy.
Can I bake the quesadillas instead of pan-frying?
Yes, bake in a preheated oven at 400°F (200°C) for about 10 minutes, flipping halfway through.
How do I prevent the quesadillas from becoming soggy?
Ensure the steak is not overly juicy and avoid overfilling the quesadillas.
Can I add other fillings?
Absolutely. Consider adding sautéed onions, bell peppers, or mushrooms for additional flavor and texture.
Conclusion
The Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri is a delightful fusion of bold flavors and comforting textures. Whether you’re seeking a quick weeknight dinner or an impressive dish for guests, this recipe delivers satisfaction in every bite. Customize it to your liking and enjoy the harmonious blend of Argentine-inspired chimichurri and classic quesadilla goodness.
Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri
- Total Time: 30 minutes
- Yield: 4-servings
Description
These Chimichurri Grilled Steak Quesadillas with Avocado Chimichurri are packed with juicy grilled steak, melty cheese, and a zesty chimichurri twist. Perfect for weeknight dinners or entertaining, they bring bold Argentine-inspired flavors to a classic quesadilla.
Ingredients
For the Steak & Quesadillas:
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1 lb flank steak
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1 tablespoon olive oil
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1 teaspoon salt
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1/2 teaspoon black pepper
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4 large flour tortillas
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1 cup shredded mozzarella cheese
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1 cup shredded Monterey Jack cheese
For the Chimichurri Sauce:
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1/2 cup fresh parsley, chopped
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3 tablespoons fresh oregano, chopped
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3 cloves garlic, minced
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1/4 cup red wine vinegar
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1/2 cup olive oil
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1/2 teaspoon red pepper flakes
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Salt and pepper to taste
For the Avocado Chimichurri:
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1 ripe avocado
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2 tablespoons prepared chimichurri
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Juice of 1 lime
Instructions
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Make Chimichurri Sauce:
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Combine parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl. Stir well and let sit for 15–30 minutes.
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Grill the Steak:
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Rub steak with olive oil, salt, and pepper.
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Grill over medium-high heat for 4–5 minutes per side.
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Let rest 5 minutes, then slice thinly.
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Prepare Avocado Chimichurri:
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Mash the avocado in a bowl.
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Mix with 2 tbsp chimichurri sauce and lime juice.
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Assemble Quesadillas:
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On one half of each tortilla, layer sliced steak, cheeses, and a spoonful of chimichurri. Fold over.
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Cook Quesadillas:
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Grill or pan-fry on each side until golden brown and cheese is melted.
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Serve:
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Slice and serve with avocado chimichurri on the side or drizzled on top.
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Notes
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Use skirt steak or sirloin as alternatives.
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Add sautéed onions or peppers for extra flavor.
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Store extra chimichurri in the fridge for up to 5 days
- Prep Time: 20 minutes
- Cook Time: 10minutes
- Category: Main Course
- Method: Grilling, Pan-Frying
- Cuisine: American