If you are craving a meal that bursts with bold flavors and comforting textures, look no further than this Chimichurri Steak Quesadillas Recipe. It beautifully combines tender, juicy flank steak with vibrant chimichurri sauce and melty cheese all wrapped in a crispy golden tortilla. Every bite offers a perfect harmony of smoky, tangy, and fresh notes that will make this dish an instant favorite to share with friends or enjoy as a hearty weeknight dinner. Once you try this recipe, you’ll wonder how you ever lived without it!
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential, each adding something special to your quesadillas. From the juicy steak and zesty chimichurri to the creamy cheese and crisp vegetables, this lineup promises an exciting blend of flavors and textures.
- 1 lb flank steak or skirt steak: Choose a cut that’s flavorful and tender for the best juicy bite.
- 1 teaspoon salt: Enhances the natural flavors of the steak perfectly.
- ½ teaspoon black pepper: Adds just the right amount of mild, peppery heat.
- 1 tablespoon olive oil: Ideal for searing the steak to a delicious crust.
- 4 large flour tortillas: Soft, pliable, and perfect for folding around the savory filling.
- 2 cups shredded mozzarella or Monterey Jack cheese: Melts beautifully to bind all the ingredients together.
- 1 cup chimichurri sauce (divided): Brings vibrant, herbaceous brightness that lifts every bite.
- 1 small red onion (thinly sliced): Adds a sweet crunch and pops of color.
- 1 red bell pepper (thinly sliced): Offers gentle sweetness and a lovely contrast in texture.
- 1 tablespoon butter or oil for cooking: Ensures your quesadillas get that irresistible golden crisp.
How to Make Chimichurri Steak Quesadillas Recipe
Step 1: Season and Sear the Steak
Start by seasoning your flank steak with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat until shimmering. Place the steak in the pan and sear it for 3 to 4 minutes per side, depending on your preferred doneness. This quick sear seals in the juices and creates a delicious crust that’s packed with flavor. Once done, transfer the steak to a plate and let it rest for about 5 minutes to keep it tender.
Step 2: Slice the Steak Thinly
After resting, slice the steak thinly against the grain. This is key for tender bites that melt in your mouth, making sure the meat stays juicy and easy to chew inside your quesadillas. Thin slices also distribute that rich chimichurri flavor more evenly throughout the filling.
Step 3: Prepare Your Tortillas
Warm a large skillet over medium heat and add a little butter or oil to prevent sticking. Place one flour tortilla flat in the skillet, ready for layering. This step sets the stage for achieving that crisp, golden exterior we all love in a good quesadilla.
Step 4: Layer the Ingredients
Sprinkle a generous amount of shredded cheese on one half of the tortilla. Next, arrange the sliced steak over the cheese, followed by thin slices of red onion and red bell pepper. Drizzle a good spoonful of chimichurri sauce on top for a punch of herbal zest. Add a bit more cheese over the filling — this helps bind the quesadilla when folded.
Step 5: Fold and Cook
Fold the tortilla in half gently but firmly to encase the delicious filling. Cook for 2 to 3 minutes on each side until the tortilla is golden and crispy, and the cheese inside is beautifully melted. Repeat the process with the remaining tortillas and ingredients for a satisfying stack of flavorful quesadillas.
Step 6: Slice and Serve
Remove the quesadillas from the skillet and slice each into wedges. Serve with extra chimichurri sauce on the side for dipping, adding even more vibrant flavor with every bite.
How to Serve Chimichurri Steak Quesadillas Recipe
Garnishes
The magic of this Chimichurri Steak Quesadillas Recipe doesn’t stop at cooking. Garnishing with fresh cilantro, a squeeze of lime, or a dollop of creamy sour cream takes the experience up a notch. These fresh accents add layers of brightness and creaminess that balance the charred steak and zesty chimichurri perfectly.
Side Dishes
To complement the richness of the quesadillas, serve them alongside simple sides like a crisp green salad dressed with lime vinaigrette or a refreshing tomato and avocado salad. For a heartier meal, black beans or Mexican-style rice are classic, flavorful companions that complete the Latin fusion flair.
Creative Ways to Present
For entertaining, try stacking the quesadilla wedges on a rustic wooden board topped with colorful microgreens or serve them family-style with small bowls of chimichurri, guacamole, and pico de gallo. Another fun idea is to turn these into finger foods by cutting them into smaller bites, perfect for sharing over stories and laughter.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Chimichurri Steak Quesadillas Recipe, store them in an airtight container in the refrigerator for up to 3 days. To keep the quesadillas from getting soggy, separate layers with parchment paper. This allows you to enjoy the tasty flavors even a day or two later with minimal effort.
Freezing
You can freeze cooked quesadillas by wrapping them tightly in foil or plastic wrap and placing them in a freezer-safe bag. Frozen quesadillas maintain their flavor for up to 2 months, making them a lifesaver for quick meals on busy days. Just thaw before reheating or reheat directly from frozen with a little extra care.
Reheating
The best way to reheat your quesadillas is in a hot skillet or oven to regain that crisp tortilla exterior. Avoid microwaving if possible, as it tends to make the tortilla soft and soggy. A quick 3-5 minute reheat on medium heat will bring back that fresh-cooked magic of the Chimichurri Steak Quesadillas Recipe.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While flank or skirt steak works best for tenderness and flavor, you can also use sirloin or ribeye if you prefer. Just adjust the cooking time according to thickness and doneness preferences.
Is there a vegetarian option for these quesadillas?
Yes! Swap the steak for grilled portobello mushrooms, seasoned tofu, or even black beans. The chimichurri sauce will keep the filling flavorful and exciting.
Can I make chimichurri sauce from scratch?
Definitely! Traditional chimichurri is made from fresh parsley, garlic, red wine vinegar, olive oil, and spices. Homemade sauce tastes fresher and allows you to customize the herb balance to your liking.
What type of cheese melts best in this dish?
Mozzarella and Monterey Jack are excellent choices because they melt smoothly and have a mild flavor that complements the steak and chimichurri. You can experiment with cheddar or a Mexican blend as well.
Are flour tortillas necessary, or can I use corn tortillas?
Flour tortillas are preferred here for their pliability and ability to hold fillings without breaking when folded, but if you want a gluten-free option, you can use gluten-free flour tortillas or thicker corn tortillas. Just be gentle while folding.
Final Thoughts
This Chimichurri Steak Quesadillas Recipe truly captures the spirit of bold, fresh, and comforting Latin-inspired cooking. Once you experience the juicy steak, vibrant chimichurri, and melty cheese in every crisp bite, it will quickly become a go-to meal that’s both easy to prepare and utterly satisfying. Trust me, your kitchen will thank you! So, grab your ingredients and get ready to impress yourself and your loved ones with this delicious, flavor-packed dish.
Print
Chimichurri Steak Quesadillas Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin American
- Diet: Gluten Free
Description
Chimichurri Steak Quesadillas combine tender, flavorful flank steak with zesty chimichurri sauce, melted cheese, and sautéed vegetables all wrapped in crispy tortillas. This Latin American-inspired dish is perfect for a quick and satisfying main course that bursts with fresh, vibrant flavors and a delightful crunch.
Ingredients
Steak and Seasoning
- 1 lb flank steak or skirt steak
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Quesadilla Filling
- 4 large flour tortillas
- 2 cups shredded mozzarella or Monterey Jack cheese
- 1 cup chimichurri sauce, divided
- 1 small red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 tablespoon butter or oil for cooking
Instructions
- Season the Steak: Begin by seasoning the flank or skirt steak on both sides with salt and black pepper for balanced flavor.
- Sear the Steak: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the steak and cook for 3-4 minutes per side until it reaches your preferred doneness. Remove from heat and let the steak rest for 5 minutes to retain juices.
- Slice the Steak: Once rested, slice the steak thinly against the grain to ensure tender bites for the quesadilla filling.
- Prepare the Quesadilla Base: Heat a large skillet over medium heat and add butter or oil. Place a flour tortilla in the skillet and sprinkle one half evenly with shredded cheese.
- Add Fillings: Layer sliced steak, thinly sliced red onion, red bell pepper, and drizzle generously with chimichurri sauce over the cheese.
- Top and Fold: Sprinkle more cheese on top of the fillings, then fold the tortilla over to create a half-moon shape.
- Cook the Quesadilla: Cook each side for 2-3 minutes until the tortilla is golden brown and crispy, and the cheese is melted inside.
- Repeat: Repeat the process with the remaining tortillas and filling ingredients.
- Serve: Slice each quesadilla into wedges and serve hot with extra chimichurri sauce on the side for dipping or drizzling.
Notes
- Substitute flank steak with chicken breast or portobello mushrooms to change the protein for a different taste or vegetarian option.
- Use store-bought chimichurri sauce for convenience or make your own fresh chimichurri for enhanced flavor.
- For a gluten-free option, substitute flour tortillas with gluten-free tortillas.
