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
Scale
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.
