Chimichurri Grilled Steak Quesadilla

Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri is my go-to when I want something special but fuss-free. The juicy steak shines with bold chimichurri flavors while every bite gives you melted cheese and a punchy creamy sauce. All tucked inside crisp tortillas this is a showstopper for summer afternoons or a quick way to wow your dinner guests.

The bright sauce plus smoky steak always reminds me of grilling with friends and family. My kids beg for these on taco nights now and leftovers never last.

Ingredients

• Flank steak: brings tenderness and soaks up the chimichurri flavor
• Large flour tortillas: offer a crisp golden texture once grilled and hold everything together
• Shredded cheddar cheese: melts beautifully and gives gooey richness try to find a good block and shred it yourself
• Fresh parsley: is the soul of a vibrant chimichurri look for deep green leaves and trim tough stems
• Fresh garlic: packs a punch choose firm unbruised cloves
• Ripe avocado: makes the sauce creamy and helps balance the acidity pick one that gives a gentle squeeze
• Red wine vinegar: adds tang and keeps the sauce lively choose a quality label for best results
• Olive oil: smooths everything out use extra virgin for its peppery note
• Salt and pepper: sharpen all flavors use freshly cracked black pepper

Step-by-Step Instructions

Marinate the Steak:

Combine chopped parsley minced garlic olive oil red wine vinegar salt and pepper in a bowl. Place the steak in and coat well. Cover and chill for at least one hour or up to overnight if you have time. The longer it sits the deeper the flavor

Grill the Steak:

Heat your grill to medium high. Shake off extra marinade and grill steak for about six minutes on one side then flip and cook another six minutes or until it reaches your preferred doneness. Let it rest on a board for at least five minutes so juices stay inside. Slice thinly across the grain

Make the Avocado Chimichurri:

In a blender or food processor blend ripe avocado remaining parsley garlic olive oil red wine vinegar salt and pepper until smooth. Taste and adjust seasoning. The sauce should be thick and bright green

Build the Quesadillas:

Set a large skillet or griddle over medium heat. Lay down one tortilla and layer with a generous handful of cheese and some sliced steak. Drizzle over a spoonful of avocado chimichurri. Top with a second tortilla and press down gently

Grill and Serve:

Cook the quesadilla for about three minutes on the first side. Peek underneath it should be golden and crisp. Flip carefully with a large spatula and cook the other side for another three minutes. Remove and let cool for a minute. Slice into wedges. Serve right away with extra avocado chimichurri for drizzling

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The avocado chimichurri is hands down my favorite part. It lifts the whole dish with creaminess and a hit of acid. The first time I served this version my husband ate three slices before even waiting for the rest of dinner.

Storage Tips

Wrap any leftover quesadillas tightly and keep in the fridge for up to two days. The avocado sauce can be stored separately in a sealed container with a layer of plastic directly on its surface to prevent browning. To reheat place quesadilla wedges in a dry skillet over medium low heat until the cheese is melty again.

Ingredient Substitutions

You can use skirt steak or even thinly sliced chicken breast instead of flank steak just adjust the cook time as needed. Monterey jack or mozzarella cheese works if you need something milder. No red wine vinegar Swap for white wine or sherry vinegar. Flat leaf parsley gives the best chimichurri but cilantro or a mix adds extra brightness.

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Serving Suggestions

Pair your quesadillas with a crisp green salad or simple corn on the cob. For a fun party platter cut the quesadillas into smaller triangles for bite size snacking. Serve alongside salsas and pickled onions to add a punchy contrast.

Cultural Context

Chimichurri hails from Argentina and is used for drizzling on grilled meats which inspired this fusion with quesadillas. Blending creamy avocado into the sauce is my own twist for richness and a California feel. Sharing this meal feels like merging traditions old and new at the table.

Recipe FAQs

→ How do you achieve tender grilled steak for quesadillas?

Marinate flank steak with fresh herbs, garlic, oil, and vinegar for at least an hour, then grill over medium-high heat until just cooked through. Let the steak rest before slicing thin for maximum juiciness and tenderness.

→ What is the purpose of avocado in chimichurri?

Blending avocado into chimichurri creates a velvety, creamy texture that mellows the sharpness of the herbs and garlic, providing a refreshing contrast to the richness of the melted cheese and steak.

→ Can you use other cheeses besides cheddar?

Absolutely! Monterey Jack, mozzarella, or pepper jack work well, offering great melt and complementing the bold flavors of steak and chimichurri.

→ How do you keep quesadillas crispy?

Cook quesadillas in a preheated skillet over medium heat, using a light coating of oil. Flip once golden on one side, and avoid overfilling to maintain crisp edges.

→ Is this dish suitable for outdoor grilling?

Yes, grilling both the steak and assembled quesadillas outdoors infuses smoky flavor and keeps the kitchen cool. Use a grill-safe pan or foil for the quesadillas.