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
Scale
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
