Oh my goodness, are you ready for a flavor explosion that’s also ridiculously easy? Because I am SO excited to share this Flavorful Chimichurri Grilled Steak Quesadilla recipe with you! It’s one of those meals that just screams ‘delicious weekend dinner’ or maybe even ‘fancy but fast weeknight treat.’ Imagine perfectly grilled steak, bursting with that smoky char, all tucked inside a cheesy, golden-brown tortilla with a bright, zesty chimichurri sauce. It’s got that amazing Argentinian vibe without any fuss. Honestly, creating recipes that pack a serious flavor punch while being super quick is my jam, and this quesadilla is a perfect example of that!
Why You’ll Love This Flavorful Chimichurri Grilled Steak Quesadilla Recipe
Seriously, get ready to fall in love with this quesadilla for so many reasons!
- Lightning Fast Flavor: We’re talking minimal prep and quick grilling, so you can have an incredibly delicious meal on the table in about 30 minutes. Perfect for when hunger strikes hard and fast!
- Tastes SO Fancy, But Isn’t: That vibrant chimichurri sauce and grilled steak give it such an impressive, gourmet feel, but trust me, it’s surprisingly simple to whip up. Your tastebuds will thank you!
- Super Versatile: Don’t love flank steak? No problem! Swap it out for chicken or even just load it up with extra veggies. It’s a fantastic base for whatever you’re craving.
- The Perfect Bite: It’s got that amazing combo of textures and flavors – tender steak, melty cheese, a little bit of crunch from the tortilla, and that super fresh, zesty kick from the chimichurri. Pure magic!
Gather Your Ingredients for the Flavorful Chimichurri Grilled Steak Quesadilla
Alright, let’s get our mise en place ready! To make this incredible Flavorful Chimichurri Grilled Steak Quesadilla, you’ll need a few key players. First up, we’ve got a pound of flank steak – this cut grills up beautifully and slices so nicely. Make sure you have about a tablespoon of good old olive oil for searing that steak, plus salt and pepper, because even steak needs a little love! For the cheesy goodness, grab 8 ounces of shredded Monterey Jack cheese. I love Monterey Jack because it melts like a dream, but feel free to mix in some cheddar if you like! And of course, we need four large flour tortillas – the bigger, the better for folding!
Now for that amazing chimichurri! It’s super simple and SO fresh. You’ll need 1/4 cup of chopped fresh parsley, minus the tough stems, and about 2 tablespoons of fresh oregano, also chopped. Don’t skimp on the fresh herbs here; they make all the difference! Then there’s one clove of garlic, finely minced (or even grated if you’re feeling fancy!), and 2 tablespoons of red wine vinegar for that signature tang. Finally, you’ll need another 1/4 cup of olive oil to bring it all together into that glorious sauce. Oh, and a pinch more salt and pepper for the chimichurri, naturally!
Essential Equipment for Your Chimichurri Steak Quesadilla
To whip up this fantastic quesadilla, you won’t need a whole arsenal of fancy gadgets. Just a few basics will do! You’ll definitely want a good grill or grill pan for that perfect steak char. A sharp knife and a cutting board are a must for slicing the steak and chopping those fresh herbs. And for cooking the quesadillas themselves, a trusty skillet or griddle is your best friend. Easy peasy!
Step-by-Step Guide to Making the Flavorful Chimichurri Grilled Steak Quesadilla
Alright, let’s get cooking! This recipe is so straightforward, you’ll be amazed at how quickly you’ll have a truly gourmet meal on your plate. Trust me, it’s all about a few simple steps that build amazing flavor!
Step 1: Get That Steak Ready to Grill! First things first, let’s talk steak. Take your pound of flank steak and give it a good season on both sides with salt and pepper. Don’t be shy with it! Heat up your grill or grill pan to medium-high heat. We want a nice, hot surface so we get a good sear. Grill the steak for about 5-7 minutes per side for a lovely medium-rare. If you like it more done, just give it a little longer. The most important part? Let that steak *rest* for at least 5 minutes after it comes off the heat. This is crucial for juicy steak, I promise! Once it’s rested, slice it thinly against the grain. This makes it super tender and perfect for tucking into our quesadillas. If you’re curious about other amazing steak preparations, check out this biefstuk stroganoff recipe!
Step 2: Whip Up That Amazing Chimichurri Sauce. While your steak is resting, let’s mosey on over to the star of the show, the chimichurri! Grab a small bowl. Toss in your chopped fresh parsley, your chopped fresh oregano, that minced garlic, and the red wine vinegar. Now, slowly drizzle in the 1/4 cup of olive oil while whisking or stirring it all together. Give it a taste and season with a little salt and pepper. You want it bright, zesty, and super fresh. If it tastes a little too sharp, you can always add another splash of olive oil.
Step 3: Assemble Your Quesadilla Masterpieces. Okay, now for the fun part – building these beauties! Lay out your four large flour tortillas. Spread a nice, even layer of that shredded Monterey Jack cheese all over one half of each tortilla. Don’t skimp here; that melty cheese is key! Next, pile on those thin slices of grilled steak right on top of the cheese. Now, go ahead and spoon a generous amount of that vibrant chimichurri sauce over the steak. You want enough to give every bite that punchy flavor! Finally, just fold the other half of the tortilla over the filling, making a nice half-moon shape. Easy peasy!
Step 4: Grill ‘Em ‘Til Golden! Get your skillet or griddle nice and warm over medium heat. You can add a tiny bit of oil if you like, but usually, the cheese and steak have enough fat. Carefully place your folded quesadillas onto the hot surface. Cook them for about 3-4 minutes per side. You’re looking for that beautiful golden-brown color on the tortilla and, more importantly, for the cheese to be perfectly melted inside. It’s like magic happening right there in your pan! Use a spatula to flip them gently so you don’t lose any of that delicious filling.
Step 5: Serve and Enjoy Immediately! Once your quesadillas are perfectly golden and the cheese is gooey, slide them onto a cutting board. I like to slice them into wedges – usually two per quesadilla – so they’re easy to grab and eat. These are best served piping hot, right off the griddle, so the cheese is still all melty and the steak is warm. I’ve found that letting them sit too long just ruins that perfect texture. So, serve them up right away and get ready for some serious compliments. You totally earned them! For more steak secrets, check out this guide on steak marinade.
Psst! If you want to take your steak to the next level *before* grilling, try marinating it in about half of that amazing chimichurri for at least 30 minutes. It really infuses the steak with flavor! Also, don’t be afraid to toss in some thinly sliced onions or bell peppers with the steak before you get grilling. It adds another layer of yummy goodness!
Tips for the Best Flavorful Chimichurri Grilled Steak Quesadilla
Okay, so you’ve got the basic idea, but let me hit you with a few little secrets to make your quesadillas absolutely sing. These are the things I always do to take them from good to *wow*!
Don’t Overcrowd the Pan (or Grill!): Seriously, when you’re grilling that steak and then cooking the quesadillas, give everything some breathing room. If you cram too much into the pan, things steam instead of sear, and nobody wants a steamy steak or a pale, sad quesadilla. Cook in batches if you have to – it’s worth it!
Chimichurri Consistency is Key: You want your chimichurri to be vibrant and fresh, but not super watery. If it’s too loose, it’ll just run out everywhere when you fold the quesadilla. Aim for a nice, thick-ish sauce that clings to the steak. If it seems a bit too thin after you mix it, just let it sit for a few minutes; the herbs will absorb some of the liquid.
Low and Slow for Melting: When it’s time to grill those quesadillas, make sure your heat isn’t too high. Medium heat is your bestie here. You want that cheese to have enough time to get all gloriously melty and gooey *before* the tortilla gets too dark or burns. Patience, my friends, patience!
Rest That Steak, Then Slice THIN: I know I mentioned it before, but I’m saying it again because it’s THAT important! Resting the steak is non-negotiable for juiciness. And when you slice it, go *thin* and against the grain. This makes it super tender and easy to bite through in the quesadilla. No one wants to wrestle with a tough piece of steak in their cheesy goodness!
Ingredient Notes and Substitutions for Your Quesadilla
Let’s chat about the ingredients for our Flavorful Chimichurri Grilled Steak Quesadilla for a sec. Flank steak is my go-to because it handles the grill like a champ and gets nice and tender when sliced thin. But honestly, if flank steak is playing hard to get at the store, skirt steak is a fantastic substitute – it has a similar texture and cooks just as beautifully. You could even use a nice sirloin if you’re in a pinch! For the cheese, Monterey Jack is awesome for its meltability, but feel free to mix it up! A bit of sharp cheddar adds a nice tang, or even some Pepper Jack if you want to dial up the heat a notch. My kids love this recipe, and we even make a fun version of it with chicken sometimes too – check out this garlic parmesan chicken for inspiration!
Now, about those herbs for the chimichurri… fresh is *definitely* best here! The bright, zesty flavor is what makes chimichurri so special. If you absolutely *cannot* find fresh oregano or parsley, you *could* use dried, but you’ll need way less – like, maybe a teaspoon of dried oregano and a tablespoon of dried parsley – and it just won’t have that same vibrant pop. Trust me, it’s worth seeking out the fresh stuff for this recipe!
Serving Suggestions for Your Flavorful Chimichurri Grilled Steak Quesadilla
This quesadilla is practically a meal in itself, but if you’re looking to round it out or add a little extra something, I’ve got some super easy ideas! A simple, fresh side salad is always a winner. Think a light vinaigrette or something quick like a Caprese salad with tomatoes, mozzarella, and basil – it’s so refreshing! For a little kick, a dollop of cool sour cream or a spoonful of your favorite salsa is just divine. And don’t forget extra chimichurri on the side for dipping – you can never have too much of that goodness!
Frequently Asked Questions about Flavorful Chimichurri Grilled Steak Quesadillas
Can I make the chimichurri sauce ahead of time?
Oh, absolutely! The chimichurri sauce is actually even better if you make it a little ahead of time. I usually whip it up while the steak is grilling or even the day before. Just keep it in an airtight container in the fridge. The flavors really meld together nicely over a few hours, making your Flavorful Chimichurri Grilled Steak Quesadilla even more delicious. Just give it a good stir before you use it!
What’s the best way to reheat leftover quesadillas?
Okay, so these quesadillas are totally best fresh off the griddle, but if you have leftovers (which is rare in my house!), don’t just zap them in the microwave. That can make the tortilla soggy. Your best bet is to reheat them in a dry skillet over medium-low heat, kind of like you’re gently warming them up. This helps keep the tortilla nice and crispy. You can also use a toaster oven or even pop them on a baking sheet in a warm oven for a few minutes. Just keep an eye on them so they don’t burn!
Can I use chicken instead of steak in this recipe?
You bet! If steak isn’t your jam, or if you just have some chicken breasts or thighs lying around, they work wonderfully in this Flavorful Chimichurri Grilled Steak Quesadilla recipe. Just grill or pan-sear the chicken until it’s cooked through, let it rest, and then dice or slice it up. You’ll get a slightly different, but equally delicious, flavor profile. It’s super versatile!
My chimichurri seems a little too thin, what can I do?
No worries if your chimichurri seems a bit on the runny side! This can happen depending on how finely chopped your herbs are and how much liquid they release. The simplest fix is to just let it sit for about 10-15 minutes. The herbs and garlic will absorb some of the liquid, thickening it up. If it’s still too thin, you can always whisk in another small drizzle of olive oil, or even more finely chopped herbs if you have them. We want it to coat the steak nicely, not drip everywhere!
Nutritional Information (Estimate)
Just a heads-up, like all my recipes, this is a delicious estimate! This flavorful chimichurri grilled steak quesadilla clocks in around 550 calories per serving. You’re looking at about 35g of fat, with 12g being saturated, and a solid 28g of protein to keep you full. It’s got around 30g of carbs with just 3g of sugar, and about 600mg of sodium. Remember, these numbers can totally wiggle around depending on the exact ingredients you use and how generously you pile on that cheese and steak!
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Flavorful Chimichurri Grilled Steak Quesadilla
- Total Time: 30 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and easy quesadilla recipe featuring grilled steak and vibrant chimichurri sauce.
Ingredients
- 1 pound flank steak
- 1 tablespoon olive oil
- salt and pepper to taste
- 8 ounces shredded Monterey Jack cheese
- 4 large flour tortillas
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh oregano
- 1 clove garlic, minced
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
Instructions
- Season flank steak with salt and pepper. Grill steak to your desired doneness, about 5-7 minutes per side for medium-rare. Let rest for 5 minutes, then slice thinly.
- In a small bowl, combine parsley, oregano, garlic, red wine vinegar, and 1/4 cup olive oil. Season with salt and pepper to make the chimichurri sauce.
- Spread a layer of Monterey Jack cheese on one half of each tortilla.
- Top the cheese with sliced steak and a generous amount of chimichurri sauce.
- Fold the other half of the tortilla over the filling.
- Heat a lightly oiled skillet or griddle over medium heat. Cook quesadillas for 3-4 minutes per side, until golden brown and cheese is melted.
- Slice and serve immediately.
Notes
- For extra flavor, marinate the steak in half of the chimichurri sauce for at least 30 minutes before grilling.
- You can add other vegetables like diced onions or bell peppers to the quesadilla filling.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Main Course
- Method: Grilling and Pan-Frying
- Cuisine: Argentinian-Inspired
Nutrition
- Serving Size: 1 quesadilla
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
Keywords: chimichurri, steak, quesadilla, grilled steak, easy recipe, quick meal, Argentinian