There is something utterly irresistible about the Chimichurri Steak Quesadillas Recipe that brings a burst of bold, vibrant flavors together with melting cheese and tender steak in every crispy bite. This dish perfectly marries the smoky richness of seared flank steak with the fresh, herbaceous zing of chimichurri sauce, all wrapped in a golden, toasty tortilla. Whether you’re craving a satisfying weeknight dinner or want to impress friends with a Latin fusion treat, this recipe hits all the right notes with simple ingredients that pack big taste and texture without any fuss.
Ingredients You’ll Need
The beauty of the Chimichurri Steak Quesadillas Recipe lies in its simplicity—each ingredient plays a vital role in balancing flavor, texture, and color, making the whole dish pop with mouthwatering appeal.
- 1 lb flank steak or skirt steak: Choose a cut known for great flavor and quick cooking, perfect for slicing thin and tender.
- 1 teaspoon salt: Essential for seasoning the steak deeply and enhancing all the flavors.
- ½ teaspoon black pepper: Adds a subtle heat and aromatic touch to the meat.
- 1 tablespoon olive oil: Used for searing, it gives the steak a beautiful crust without overpowering its natural taste.
- 4 large flour tortillas: The ideal wrap that crisps up nicely and holds all the fillings together.
- 2 cups shredded mozzarella or Monterey Jack cheese: Melts perfectly to create that gooey, irresistible texture inside each quesadilla.
- 1 cup chimichurri sauce (divided): A bright, garlicky mix of parsley, oregano, and vinegar that brings an amazing fresh contrast.
- 1 small red onion (thinly sliced): Adds crunch and a slightly sweet sharpness that cuts through the richness.
- 1 red bell pepper (thinly sliced): Provides vibrant color and a juicy sweetness to balance the savory steak.
- 1 tablespoon butter or oil for cooking: Ensures a crispy golden exterior on your quesadilla.
How to Make Chimichurri Steak Quesadillas Recipe
Step 1: Season and Sear the Steak
Start by generously seasoning the flank or skirt steak with salt and black pepper on both sides. Heat the olive oil in a skillet over medium-high heat until shimmering, then sear the steak for 3 to 4 minutes per side. This quick cooking locks in the juices while creating a flavorful crust. Once done, remove the steak and let it rest for 5 minutes—this resting time helps the juices redistribute, ensuring every slice remains juicy and tender.
Step 2: Slice the Steak Thinly
After resting, slice the steak thinly against the grain. Cutting this way breaks down the muscle fibers, which means extra tender bites of steak that melt in your mouth alongside all the other quesadilla components.
Step 3: Prepare the Filling and Tortilla
Heat a clean skillet over medium heat and add a little butter or oil. Lay one tortilla flat in the skillet, then sprinkle one side generously with shredded cheese. Layer on the sliced steak, followed by the sweet crunch of red onion and red bell pepper. Drizzle with a few spoonfuls of chimichurri sauce to infuse herbaceous brightness throughout.
Step 4: Assemble and Cook the Quesadilla
Add more cheese over the top of the fillings, then fold the tortilla in half to create a half-moon shape. Let it cook for 2 to 3 minutes on each side until the tortilla turns a gorgeous golden brown and the cheese has melted into a gooey binder. Repeat this process with the remaining tortillas and filling ingredients.
Step 5: Slice and Serve
Once all quesadillas are cooked, slice them into wedges for easy sharing. Serve them piping hot with extra chimichurri sauce on the side because you will want every bite bursting with that signature zesty flavor.
How to Serve Chimichurri Steak Quesadillas Recipe
Garnishes
Top these quesadillas with fresh cilantro leaves, a squeeze of lime, or even thin slices of avocado. These garnishes add brightness and creaminess that perfectly complement the smoky steak and tangy chimichurri sauce.
Side Dishes
Serve your Chimichurri Steak Quesadillas Recipe with a fresh side salad, grilled corn, or roasted sweet potatoes. These sides add variety in texture and flavor, keeping the meal balanced and colorful.
Creative Ways to Present
For a fun twist, try cutting quesadillas into smaller bite-sized pieces for a festive appetizer platter. Or layer them on a board with bowls of chimichurri, sour cream, and pico de gallo for a vibrant, shareable feast that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To keep them crispy, place paper towels between layers to absorb moisture.
Freezing
You can freeze cooked Chimichurri Steak Quesadillas Recipe by wrapping them individually in foil then placing in a freezer-safe bag. They will keep well for up to 2 months—great for quick meals whenever hunger strikes.
Reheating
Reheat quesadillas in a skillet over medium heat for a few minutes per side to restore their crispness, or pop them in the oven at 350°F for about 10 minutes. Microwaving is possible but can make the tortillas soggy, so it’s best reserved for last-minute convenience.
FAQs
Can I use a different type of meat for this recipe?
Absolutely! While flank or skirt steak is recommended for its flavor and tenderness, you can substitute chicken breast, chicken thighs, or even portobello mushrooms if you prefer a vegetarian option. Just adjust cooking times accordingly.
Is it possible to make my own chimichurri sauce?
Yes, making chimichurri at home is simple and rewarding. Blend fresh parsley, cilantro, garlic, red pepper flakes, vinegar, olive oil, and a pinch of salt. Homemade sauce adds a vibrant freshness that’s hard to beat, but store-bought works well too.
What type of cheese works best in these quesadillas?
Shredded mozzarella or Monterey Jack cheese are perfect choices as they melt beautifully and provide a mild, creamy flavor that balances the chimichurri and steak. Feel free to experiment with your favorites for a unique spin.
Can I make the quesadillas gluten-free?
Definitely! Use gluten-free tortillas instead of regular flour tortillas to keep it gluten-free. The rest of the ingredients are naturally gluten-free, making this recipe accessible to many dietary needs.
How long does it take to prepare and cook this recipe?
The Chimichurri Steak Quesadillas Recipe is a quick and easy meal, taking about 15 minutes to prepare and 20 minutes to cook, for a total time of approximately 35 minutes. Perfect for busy weeknights or last-minute gatherings.
Final Thoughts
If you’re searching for a dish that combines bold flavors, simple ingredients, and satisfying textures, this Chimichurri Steak Quesadillas Recipe is a must-try. It’s a personal favorite that never fails to impress with its juicy steak, melty cheese, and that unforgettable chimichurri kick. Roll up your sleeves and dive into this deliciously vibrant meal — your taste buds will thank you!
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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 vibrant chimichurri sauce, melty cheese, and sautéed vegetables, all folded into crispy, golden tortillas. This Latin American-inspired dish is perfect for a satisfying weeknight dinner or casual gathering, with the option to customize protein and enjoy a gluten-free version using alternative tortillas.
Ingredients
Steak and Seasoning
- 1 lb flank steak or skirt steak
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Quesadilla Fillings
- 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 and Cook Steak: Season the flank or skirt steak generously with salt and black pepper on both sides. Heat 1 tablespoon of olive oil in a skillet over medium-high heat, then sear the steak for about 3-4 minutes per side or until it reaches your desired level of doneness. Remove the steak from the heat, set aside to rest for 5 minutes to retain juices, then slice thinly against the grain for tenderness.
- Prepare Quesadillas: In a large skillet over medium heat, melt a bit of butter or heat oil. Place one flour tortilla flat in the skillet, then evenly sprinkle one side with shredded cheese. Layer the thin steak slices on top of the cheese, followed by the thinly sliced red onion and bell pepper. Drizzle generously with some of the chimichurri sauce.
- Assemble and Cook: Add another layer of cheese over the toppings to help seal the quesadilla, then fold the tortilla over itself to enclose the filling. Cook the folded quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and crispy and the cheese inside has melted.
- Repeat and Serve: Remove the cooked quesadilla and keep warm. Repeat the process with the remaining tortillas and ingredients. Once all are cooked, slice each quesadilla into wedges and serve immediately with extra chimichurri sauce on the side for dipping or drizzling.
Notes
- You can substitute the flank steak with chicken or portobello mushrooms for a different protein option.
- Use pre-made chimichurri sauce or prepare your own fresh chimichurri to customize the flavor.
- For a gluten-free option, use gluten-free tortillas instead of flour tortillas.
- Letting the steak rest after cooking is key to retaining its juiciness and tenderness.
