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