The sizzle of marinated steak hitting a hot grill, the fragrance of fresh chimichurri, and the gooey stretch of melted cheese—this recipe stops people in their tracks every single time. I can practically taste summer in the air when I make these Chimichurri Grilled Steak Quesadillas with an Avocado Twist. Not to brag, but after years of taco Tuesdays and fajita Fridays, I wanted something bold, a little messy, and totally unforgettable. That’s how this recipe was born—out of sheer craving for something that’s both familiar and wildly exciting.
I remember the first time I made this for friends at a backyard BBQ. There was that “wait, what’s in this?” reaction after the first bite. The tangy, herby chimichurri and the juicy grilled steak wake up your taste buds, but it’s the creamy avocado tucked inside that makes everyone go back for seconds (and thirds, honestly). If you’ve ever thought quesadillas were a little, well, same-old, you’re about to change your mind.
This Chimichurri Grilled Steak Quesadilla recipe isn’t just about flavor—though, trust me, it packs plenty. It’s also about convenience. You can prep the steak and sauce in advance, making it perfect for busy weeknights or lazy weekend lunches. Whether you’re feeding a picky kid, impressing your foodie friends, or just treating yourself, this recipe covers all the bases. I’ve tested it more times than I can count (it’s become a family favorite), and every time, it delivers. If you’re ready for a new spin on steak quesadillas, this one’s for you.
Why You’ll Love This Chimichurri Grilled Steak Quesadilla Recipe
- Quick & Easy: From marinating to melty cheese, these quesadillas come together in about 30 minutes—faster if you prep the chimichurri ahead of time. Perfect for those weeknights when you can barely decide what’s for dinner.
- Simple Ingredients: Nothing fancy here—just fresh herbs, good steak, ripe avocado, and pantry staples. You probably have most of these hanging around your kitchen already.
- Perfect for Any Occasion: Backyard BBQ? Check. Cozy family dinner? Check. Last-minute lunch with friends? Absolutely. This recipe works for pretty much any get-together, and trust me, it disappears fast.
- Crowd-Pleaser: Even picky eaters (yes, including my own kids) dig into these quesadillas. They’re melty, savory, and have just enough zing from the chimichurri to keep things interesting.
- Unbelievably Delicious: The combination of tangy chimichurri, perfectly grilled steak, and creamy avocado is a total game changer. It’s not your average quesadilla—this one’s loaded with vibrant, bold flavors.
What really sets this recipe apart is the homemade chimichurri. Instead of a plain steak filling, the meat is marinated and then finished with a punchy, herby sauce that soaks into every bite. Blending the sauce for a smoother texture means it spreads perfectly and doesn’t make the tortilla soggy. Plus, adding avocado is my not-so-secret twist for extra creaminess and a little healthy fat.
Honestly, this is the sort of meal that makes you want to linger at the table just a little longer. It’s comfort food, but brightened up and made more exciting with fresh flavors. If you want to impress without stress, or just want to turn a regular dinner into something memorable, this Chimichurri Grilled Steak Quesadilla recipe is your ticket.
What Ingredients You Will Need
This recipe keeps things straightforward—big flavor with easy-to-find ingredients. Here’s what you’ll need for the best Chimichurri Grilled Steak Quesadilla with Avocado Twist:
- For the Chimichurri:
- Fresh parsley (about 1 cup, chopped) – gives the sauce its signature vibrant green color and earthy kick
- Fresh cilantro (1/2 cup, chopped) – optional, but I love the extra brightness it adds
- Garlic (3 cloves, minced) – don’t skimp here; it’s the backbone of the sauce
- Red wine vinegar (2 tablespoons) – adds that perfect tang
- Extra virgin olive oil (1/2 cup) – for richness and mouthfeel
- Red chili flakes (1/2 teaspoon) – adjust for your own heat preference
- Kosher salt (to taste) – start with 1/2 teaspoon
- Black pepper (1/4 teaspoon)
- For the Steak:
- Flank steak or skirt steak (1 pound / 450 g) – I usually go with flank; it’s easy to slice thin and grills beautifully
- Olive oil (1 tablespoon) – helps the steak grill without sticking
- Salt and pepper (to taste)
- For the Quesadillas:
- Large flour tortillas (4, burrito-size, about 10-inch/25 cm) – you can use whole wheat or gluten-free if needed
- Shredded Monterey Jack cheese (1 1/2 cups / 170 g) – melts like a dream; you can sub in mozzarella or a Mexican blend
- Shredded sharp cheddar cheese (1 cup / 110 g) – brings a little punchy flavor
- Ripe avocados (2, sliced) – for that creamy twist (Hass avocados are my go-to)
- Optional: thinly sliced red onion or pickled jalapeños for extra zing
- Butter or neutral oil (for the skillet)
Ingredient Tips: I’m a fan of using flat-leaf parsley for chimichurri, and small, fresh avocados for the best texture. If you want to lighten it up, try swapping some cheese for part-skim mozzarella. For a dairy-free quesadilla, use your favorite vegan cheese—just make sure it melts well.
If you’re gluten-free, grab corn tortillas or a certified GF flour tortilla. And don’t feel boxed in by the steak—grilled chicken or portobello mushrooms can stand in if you’re looking for a different protein.
Equipment Needed
- Grill or Grill Pan: For that irresistible smoky steak flavor. I love my cast iron grill pan when the weather’s not cooperating, but a gas or charcoal grill is even better.
- Food Processor or Blender: To whip up a smooth chimichurri in seconds. If you only have a knife and cutting board, you can chop everything finely by hand—it just takes longer, and the sauce will be chunkier.
- Large Nonstick or Cast Iron Skillet: For crisping up your quesadillas. Cast iron brings amazing crunch but needs a quick wipe with oil to keep things from sticking.
- Tongs: For flipping steak and quesadillas without making a mess.
- Sharp Knife and Cutting Board: Essential for thinly slicing steak and prepping add-ins. I always use my trusty chef’s knife.
- Mixing Bowl: For tossing the steak in chimichurri before assembling.
- Spatula: For easy quesadilla flipping.
Maintenance Tip: If using a grill pan or cast iron skillet, wipe (don’t wash) after use to keep it seasoned. Budget tip—nonstick pans work just fine, and you can often find great ones at discount stores!
How to Make Chimichurri Grilled Steak Quesadilla with Avocado Twist
- Make the Chimichurri (10 minutes):
- Add parsley, cilantro (if using), garlic, red wine vinegar, olive oil, red chili flakes, salt, and pepper to a food processor.
- Blend until smooth but still a little textured. Taste and adjust salt or vinegar as needed. It should be punchy, herby, and just a bit spicy.
- Prep Tip: If making ahead, transfer to a jar and refrigerate—let it come to room temp before using so the flavors pop.
- Marinate and Grill the Steak (20 minutes + 10 minutes rest):
- Pat steak dry and season generously with salt and pepper. Drizzle with olive oil.
- Spoon about 3 tablespoons of chimichurri over both sides of the steak and rub it in. Marinate at least 15 minutes; longer (up to 4 hours in the fridge) is even better.
- Preheat grill or grill pan to medium-high. Grill steak for 4–5 minutes per side for medium-rare, or longer if you like it more done. Look for a nice char and pink center.
- Rest steak on a cutting board, tented with foil, for 10 minutes.
- Slice steak thinly against the grain. Toss with another tablespoon of chimichurri for extra flavor.
- Troubleshooting: If your steak looks dry, brush with a little olive oil before grilling. If it’s underdone, pop it back on the grill for 1–2 more minutes.
- Assemble the Quesadillas (5 minutes):
- Lay out tortillas. On one half of each, layer shredded Monterey Jack, cheddar, several slices of steak, a few avocado slices, and (if you like) some red onion or jalapeños. Drizzle with a little more chimichurri.
- Top with a bit more cheese. Fold tortillas to close.
- Cook the Quesadillas (8–10 minutes):
- Heat a large skillet over medium. Add a dab of butter or oil.
- Place quesadillas in the pan (work in batches if needed). Cook 2–3 minutes per side, pressing gently with a spatula, until golden and crispy. Cheese should be melted and edges crunchy.
- Note: If cheese isn’t melting, lower the heat and cover the pan for a minute to help it along.
- Slice and Serve (2 minutes):
- Remove from pan, let cool for a minute, then cut into wedges. Serve hot with extra chimichurri for dipping.
Personal Tip: I always make a little extra chimichurri—it’s just too good. And don’t rush the steak rest time; that’s how you keep it juicy.
Pro Cooking Tips & Techniques
- Let the Steak Rest: Seriously, don’t skip this step! Cutting too soon will send juices running everywhere, and you’ll end up with dry steak in your quesadilla. I learned this the hard way (hello, tough steak). Ten minutes is magic.
- Even Cheese Distribution: Sprinkle cheese both under and over the filling. This way, the cheese acts like glue and keeps everything together when you flip or slice.
- Don’t Overstuff: It’s tempting, but too much filling prevents the cheese from melting properly and makes the quesadilla tear. Less is more for crispy edges and golden brown tortillas.
- Medium Heat is Key: Too hot, and your tortilla burns before the cheese melts. Too low, and you don’t get that golden crunch. Medium is just right for melty, crispy perfection.
- Keep Chimichurri Chunky or Smooth: I like to blend for a smooth sauce, but if you love texture, chop everything by hand and go chunky. Either way, it’s delicious.
- Batch Cooking: If making for a crowd, keep cooked quesadillas warm in a 200°F (95°C) oven while you finish the rest.
- Personal Lesson: I once tried using store-bought chimichurri. It just didn’t have the brightness or zing. Homemade is worth it, trust me!
Stick to these tips, and your Chimichurri Grilled Steak Quesadillas will come out just right every time. And if you mess up? Hey, melted cheese covers a lot of sins!
Variations & Adaptations
- Low-Carb or Keto: Use low-carb tortillas, and swap the regular cheese for a higher-fat variety. Skip the red onions if you’re watching carbs closely.
- Vegetarian Version: Replace steak with grilled portobello mushrooms or strips of roasted bell pepper. Still use the chimichurri and avocado—they play perfectly with veggie fillings.
- Spicy Southwest: Add sliced jalapeños (fresh or pickled) and a sprinkle of smoked paprika to the cheese blend. Drizzle with chipotle crema for extra kick.
- Different Cooking Methods: Don’t have a grill? Sear the steak in a cast iron skillet or even broil under high heat for 3–4 minutes per side.
- Allergen Substitutions: For dairy-free, use plant-based cheese that melts well. Gluten-free? Use corn tortillas or your favorite GF brand.
- Personal Favorite: I sometimes sneak in a thin layer of refried black beans under the cheese for extra richness. Sounds odd, but it’s ridiculously good.
Mix and match to suit your family’s tastes, or whatever’s in the fridge. The recipe is flexible—don’t be afraid to get creative!
Serving & Storage Suggestions
These quesadillas are best served hot, right off the skillet, with extra chimichurri for dipping. For a pretty presentation, cut each quesadilla into wedges and fan them out on a big platter. I love topping with a sprinkle of fresh cilantro, some lime wedges, and maybe a few extra avocado slices on the side.
Pair with a crisp salad, roasted corn, or even a simple pico de gallo. If you’re feeling festive, serve with margaritas or a cold Mexican lager—honestly, it just works.
Storage: Leftover quesadillas keep well in the fridge for up to 3 days. Stack them with parchment between layers to prevent sticking. To reheat, pop them on a dry skillet over medium heat for a couple of minutes per side—they crisp right back up. You can also freeze (wrapped tightly) for up to a month, though the avocado texture will soften a bit.
Flavors get even better after a day, as the chimichurri soaks into the steak. Just don’t microwave—trust me, the skillet is your friend here.
Nutritional Information & Benefits
Each serving of Chimichurri Grilled Steak Quesadilla with Avocado Twist (about 1/2 large quesadilla) offers approximately:
- Calories: 470
- Protein: 27g
- Total Fat: 28g (with healthy fats from olive oil and avocado)
- Carbohydrates: 30g
- Fiber: 5g
The avocado and olive oil bring heart-healthy fats, while the steak adds a solid protein boost. Fresh herbs in the chimichurri offer antioxidants and a pop of vitamins. This recipe is easy to make gluten-free or dairy-free, and you can tweak the cheese or tortilla to fit your needs. If you’re watching sodium, just go a little lighter on the salt in the chimichurri and cheese.
I love that this recipe satisfies without feeling heavy—perfect for an energizing meal that won’t slow you down.
Conclusion
If you’re ready to shake up your dinner routine, this Chimichurri Grilled Steak Quesadilla with Avocado Twist is calling your name. It’s bold, fresh, and just a little bit indulgent—the kind of meal you’ll want to make again and again. Whether you stick with the classic or try one of the variations, there’s no wrong way to enjoy these flavors.
This recipe always brings people together in my house, and I hope it does the same for you. Don’t be afraid to make it your own—swap the cheese, try a new protein, or add extra heat. I’d love to hear how it turns out for you, so please drop a comment, share your photos, or let me know your twist on the recipe!
Go on—grab those tortillas and fire up the grill. You’re about to make your new favorite quesadilla.
Frequently Asked Questions (FAQs)
Can I use chicken instead of steak for this quesadilla?
Absolutely! Grilled chicken breast or thighs work just as well. Marinate them in the chimichurri for at least 20 minutes, then grill and slice thinly before assembling your quesadillas.
How spicy is the chimichurri sauce?
It has a mild kick from the red chili flakes, but you can easily adjust the heat. Add more for extra spice or leave them out if you prefer a milder sauce. It’s totally customizable!
What’s the best way to keep quesadillas crispy when reheating?
Reheat them in a dry skillet over medium heat for 2–3 minutes per side. This brings back the crunch and keeps the cheese gooey. Avoid the microwave if you can—it tends to make them soggy.
Can I make the chimichurri in advance?
Yes! Chimichurri gets even better after a few hours in the fridge. Just bring it to room temperature and give it a good stir before using, as the oil can solidify when chilled.
Are there vegetarian options for this recipe?
Definitely. Swap the steak for grilled portobello mushrooms, roasted veggies, or even black beans. The chimichurri and avocado combo works beautifully with plant-based fillings.
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Chimichurri Grilled Steak Quesadilla with Avocado Twist
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Bold, fresh, and packed with flavor, these Chimichurri Grilled Steak Quesadillas feature juicy marinated steak, vibrant homemade chimichurri, gooey cheese, and creamy avocado for an unforgettable twist on a classic. Perfect for weeknights, BBQs, or any time you want to impress with minimal fuss.
Ingredients
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped (optional)
- 3 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon red chili flakes (adjust to taste)
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1 pound flank steak or skirt steak
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 4 large flour tortillas (10-inch, burrito-size; use whole wheat or gluten-free if needed)
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 2 ripe avocados, sliced
- Optional: thinly sliced red onion or pickled jalapeños
- Butter or neutral oil, for skillet
Instructions
- Make the Chimichurri: In a food processor, combine parsley, cilantro (if using), garlic, red wine vinegar, olive oil, red chili flakes, salt, and pepper. Blend until smooth but still textured. Taste and adjust seasoning as needed.
- Marinate and Grill the Steak: Pat steak dry and season with salt and pepper. Drizzle with olive oil. Rub about 3 tablespoons of chimichurri over both sides. Marinate at least 15 minutes (up to 4 hours in the fridge).
- Preheat grill or grill pan to medium-high. Grill steak 4–5 minutes per side for medium-rare, or longer for desired doneness. Rest steak, tented with foil, for 10 minutes.
- Slice steak thinly against the grain. Toss with another tablespoon of chimichurri.
- Assemble Quesadillas: Lay out tortillas. On one half of each, layer Monterey Jack, cheddar, steak slices, avocado, and optional red onion or jalapeños. Drizzle with more chimichurri. Top with more cheese and fold tortillas to close.
- Cook Quesadillas: Heat a large skillet over medium. Add butter or oil. Cook quesadillas 2–3 minutes per side, pressing gently, until golden and crispy and cheese is melted.
- Slice and Serve: Remove from pan, let cool for a minute, then cut into wedges. Serve hot with extra chimichurri for dipping.
Notes
Let the steak rest before slicing for maximum juiciness. Don’t overstuff quesadillas for best crispiness. For vegetarian, use grilled portobello mushrooms or roasted veggies. Chimichurri can be made ahead and stored in the fridge. For gluten-free, use corn or GF tortillas; for dairy-free, use plant-based cheese. Reheat leftovers in a skillet for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican, Latin American
Nutrition
- Serving Size: 1/2 large quesadilla
- Calories: 470
- Sugar: 2
- Sodium: 650
- Fat: 28
- Saturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 27
Keywords: chimichurri, steak quesadilla, avocado, grilled steak, easy dinner, Mexican, Latin, cheese, summer, BBQ, quick meal, family favorite
