If you’ve ever wondered how to elevate a classic quesadilla into something truly unforgettable, the Chimichurri Steak Quesadillas Recipe is your golden ticket. Juicy, tender grilled steak meets a vibrant, herbaceous chimichurri sauce, all melted together with gooey cheese inside a perfectly crispy tortilla. Each bite bursts with bold flavors and fresh textures, transforming a simple snack into a fiesta of tastes that feels special yet so accessible. Trust me, once you try this recipe, it will become your go-to for weeknight dinners or casual gatherings where you want to impress without the fuss.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but essential to bringing the Chimichurri Steak Quesadillas Recipe to life. From the fresh herbs in the chimichurri to the melty cheese and succulent steak, every component plays a delicious role in creating a perfect harmony of flavors and textures.
- 1 lb flank steak or skirt steak: Choose a cut that grills quickly and absorbs the chimichurri flavors beautifully.
- 1 tablespoon olive oil: Helps season the steak and adds richness during grilling.
- Salt and pepper, to taste: Simple seasonings to enhance the natural flavors of the steak.
- 4 flour tortillas: Soft and sturdy enough to hold all the fillings and crisp up nicely when grilled.
- 1 1/2 cups shredded mozzarella or Mexican blend cheese: Melts perfectly and adds creamy, cheesy goodness.
- 1 tablespoon butter: For grilling, it creates a golden, crunchy exterior on the quesadillas.
- Fresh cilantro, chopped: Adds a pop of color and fresh brightness as a garnish.
- For the Chimichurri Sauce: A vibrant mix of parsley, oregano, red wine vinegar, lemon juice, garlic, olive oil, and spices that delivers a zingy, herbaceous punch.
How to Make Chimichurri Steak Quesadillas Recipe
Step 1: Make the Chimichurri Sauce
Start by preparing the star of the show—the chimichurri sauce. Mixing fresh parsley, oregano, red wine vinegar, lemon juice, minced garlic, a touch of red pepper flakes for heat, olive oil, and seasoning creates a bright and tangy sauce that will bring the steak and quesadillas to life. Letting it rest while you prep other ingredients helps the flavors marry beautifully.
Step 2: Prepare the Steak
Season your flank or skirt steak generously with olive oil, salt, and pepper. Grill the steak over medium-high heat for about 3 to 4 minutes per side if you like it medium-rare—adjust for your preferred doneness. Resting the steak for a few minutes before slicing thinly against the grain ensures maximum tenderness and juiciness, setting the stage for each bite inside your quesadilla.
Step 3: Assemble the Quesadillas
Lay a tortilla flat and generously spread a few tablespoons of the chimichurri sauce on it. This is where that herbaceous zing comes through beautifully. Next, layer shredded cheese for that gooey texture, then add the sliced grilled steak. The chimichurri flavor underneath the steak makes every bite sing, while the cheese binds everything together.
Step 4: Cook the Quesadillas
Heat a skillet over medium heat and melt butter. Carefully place the assembled quesadilla in the pan and cook for about 2 to 3 minutes on each side, until the tortilla is golden brown and crispy, and the cheese inside has melted into a bubbly, delicious filling. Repeat with the remaining tortillas for that perfect batch of quesadillas ready to share.
Step 5: Serve Hot and Delicious
Once cooked, slice the quesadillas into wedges. Garnish them with chopped fresh cilantro and a drizzle or dollop of chimichurri sauce on top for extra flavor and a beautiful presentation. Serve these alongside sour cream or guacamole to add creaminess and balance the bold flavors perfectly.
How to Serve Chimichurri Steak Quesadillas Recipe
Garnishes
Brighten up your Chimichurri Steak Quesadillas Recipe with a sprinkle of fresh cilantro for herbal freshness and a little extra chimichurri sauce on the side to dip or drizzle. These garnishes add that fresh, punchy vibe that wakes up every bite and makes the dish pop.
Side Dishes
Complement your quesadillas with simple sides like a crisp green salad, tangy pickled jalapeños, or creamy guacamole. Fresh tomato salsa or a black bean salad also pairs beautifully, balancing the richness of the steak and cheese while keeping the meal satisfying and well-rounded.
Creative Ways to Present
For a playful twist, serve your Chimichurri Steak Quesadillas Recipe as bite-sized sliders cut into small squares, perfect for parties or casual snacking. You can also layer them in a colorful platter with bowls of various dips and garnishes, turning your meal into a fun, interactive experience everyone will enjoy.
Make Ahead and Storage
Storing Leftovers
After enjoying your Chimichurri Steak Quesadillas Recipe, pack any leftovers in an airtight container and refrigerate. They’ll keep well for up to 3 days, making for an easy next-day meal or snack without losing their flavor or texture.
Freezing
If you want to save quesadillas for longer, wrap individual portions tightly in plastic wrap and place them in a freezer-safe bag. Frozen quesadillas can last for about 1 to 2 months, making them a great option for meal prep or busy days.
Reheating
To reheat, the best method is to warm your quesadillas in a skillet over low to medium heat to restore their crispy exterior and melted cheese inside. Microwave reheating can be faster but often results in a softer, less satisfying texture.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely. While flank or skirt steak works best because of their flavor and quick cooking time, you can use sirloin or ribeye if you prefer a fattier, more tender option. Just adjust cooking times accordingly.
Is the chimichurri sauce spicy?
The chimichurri sauce in this recipe has a mild kick from optional red pepper flakes. If you want to keep it mild, simply skip the flakes, or add more if you love a spicy zing.
Can I make the chimichurri sauce ahead of time?
Yes! In fact, making the chimichurri sauce a day ahead allows the flavors to develop even more depth. Just store it in an airtight container in the fridge and bring it to room temperature before using.
What kind of cheese works best in quesadillas?
A shredded mozzarella or Mexican cheese blend works wonderfully because it melts smoothly and complements the flavors without overpowering them. You can experiment with other melty cheeses like Monterey Jack or cheddar for a different twist.
Can I use corn tortillas instead of flour tortillas?
You can, though corn tortillas are smaller and more fragile. They will still taste delicious but handle them gently when assembling and cooking to prevent tearing.
Final Thoughts
This Chimichurri Steak Quesadillas Recipe is one of those dishes that’s as fun to make as it is satisfying to eat. It combines simple, fresh ingredients with bold, layered flavors to create something truly special. Whether you’re cooking for a weeknight dinner or a casual get-together, these quesadillas will bring smiles and rave reviews. Go ahead, give it a try—you might just find your new favorite way to enjoy steak!
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Chimichurri Steak Quesadillas Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
These Chimichurri Steak Quesadillas combine juicy grilled flank steak with fresh, tangy chimichurri sauce and melted cheese, all sandwiched between crispy flour tortillas. Ready in just 25 minutes, this vibrant and savory dish makes a perfect quick dinner or appetizer for sharing.
Ingredients
Steak and Quesadilla Ingredients
- 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)
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 the chopped parsley, oregano, red wine vinegar, lemon juice, minced garlic, red pepper flakes (if using), olive oil, salt, and pepper. Stir well until the ingredients are thoroughly mixed. Set the sauce aside to allow the flavors to meld while you prepare the steak.
- Prepare the steak: Rub the flank or skirt steak on both sides with olive oil, salt, and pepper. Preheat a grill or grill pan over medium-high heat. Grill the steak for 3-4 minutes per side for medium-rare, or longer if you prefer it more cooked. Remove the steak and let it rest for 5 minutes before slicing it thinly against the grain into strips.
- Assemble the quesadillas: Lay a flour tortilla flat on a clean surface. Spread a few tablespoons of the prepared chimichurri sauce evenly over the tortilla, then sprinkle a generous layer of shredded cheese on top. Arrange several slices of grilled steak over the cheese.
- Cook the quesadillas: Heat a skillet over medium heat and melt the butter. Place the assembled tortilla in the skillet and cook for 2-3 minutes on each side, pressing lightly, until the tortilla is golden brown and crisp and the cheese inside has melted. Remove the quesadilla from the skillet and repeat this process with the remaining tortillas and filling.
- Serve: Slice each quesadilla into wedges and garnish with additional chopped cilantro and chimichurri sauce. Serve hot, optionally accompanied by sour cream or guacamole for dipping.
Notes
- The chimichurri sauce can be made ahead and refrigerated for up to 3 days.
- For extra heat, increase the red pepper flakes or add a diced jalapeño to the sauce.
- Flank steak is preferred for its flavor and texture, but skirt steak works well too.
- Use a non-stick skillet or cast iron pan for best quesadilla crispness.
- Leftover quesadillas can be reheated in a skillet or air fryer to retain their crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
