Chimichurri Steak Quesadillas
Chimichurri Steak Quesadillas combine tender, flavorful steak marinated in tangy chimichurri sauce with melted cheese, all tucked inside a crispy tortilla. This fusion dish brings together Argentine flavors with a classic Mexican favorite.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 15 minutes
- Total Time: 25 minutes (plus marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling, Skillet
- Cuisine: Fusion (Argentinian, Mexican)
- Diet: Halal
Ingredients
Units
Scale
- 1 lb flank steak
- 1/4 cup chimichurri sauce (store-bought or homemade)
- 4 large flour tortillas
- 1 1/2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 small onion, thinly sliced
- 1 tbsp olive oil
- Salt and pepper, to taste
- Sour cream and salsa, for serving
Instructions
- Marinate the flank steak in chimichurri sauce for at least 30 minutes, or up to 4 hours in the refrigerator.
- Preheat a grill or skillet over medium-high heat. Remove the steak from the marinade, season with salt and pepper, and cook for 4-5 minutes per side, or until the steak reaches your desired level of doneness.
- Allow the steak to rest for a few minutes before slicing it thinly against the grain.
- Heat olive oil in a skillet over medium heat and sauté the sliced onions until soft and caramelized, about 5-7 minutes. Remove from heat and set aside.
- Place a tortilla in a skillet over medium heat. Layer one side of the tortilla with mozzarella, cheddar, caramelized onions, and sliced steak.
- Top with the second tortilla and cook for 2-3 minutes, pressing down lightly to help the cheese melt and the tortilla crisp up. Flip the quesadilla and cook for an additional 2-3 minutes until both sides are golden brown and crispy.
- Remove from the skillet and cut into wedges. Serve with sour cream and salsa on the side.
Notes
- For a spicier kick, add sliced jalapeños or hot sauce to the quesadilla filling.
- If you prefer a smokier flavor, you can grill the quesadillas instead of cooking them in a skillet.
- Make the chimichurri sauce at home using parsley, garlic, red wine vinegar, olive oil, oregano, and red pepper flakes.
Nutrition
- Serving Size: 1 quesadilla (1/4 of the recipe)
- Calories: 400
- Sugar: 2g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg
Find it online: https://www.cookflash.com/chimichurri-steak-quesadillas/