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