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
Scale
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.
