Description
A quick and easy quesadilla recipe featuring grilled steak and vibrant chimichurri sauce.
Ingredients
Scale
- 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