Introduction to Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri
There’s something magical about a quesadilla, isn’t there? It’s like a warm hug on a plate. The Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri takes that comfort to a whole new level. Picture this: juicy grilled steak, melted cheese, and a vibrant avocado chimichurri sauce all wrapped in a crispy tortilla. Whether you’re looking for a quick solution after a long day or a dish to impress your friends at game night, this recipe has you covered. It’s simple, delicious, and sure to become a favorite in your kitchen!
Why You’ll Love This Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri
This Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri is a game-changer for busy weeknights. It’s quick to whip up, taking just 35 minutes from start to finish. The flavors are bold and vibrant, thanks to the fresh herbs and zesty avocado chimichurri. Plus, it’s a crowd-pleaser! Whether you’re cooking for family or friends, this dish is sure to impress and satisfy everyone’s cravings.
Ingredients for Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri
Gathering the right ingredients is the first step to culinary success. For this Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri, you’ll need a mix of fresh and flavorful components. Here’s what you’ll need:
Flank steak: A lean cut that’s perfect for grilling, offering great flavor and tenderness.
Olive oil: Adds richness and helps the spices adhere to the steak.
Salt and black pepper: Essential seasonings that enhance the natural flavors of the meat.
Garlic powder and onion powder: These spices bring depth and a savory kick to the steak.
Flour tortillas: Soft and pliable, they wrap around the filling beautifully.
Monterey Jack cheese: Melts wonderfully, adding creaminess to each bite.
Cilantro and parsley: Fresh herbs that brighten the chimichurri sauce and add a burst of flavor.
Red wine vinegar: Provides acidity, balancing the richness of the steak and cheese.
Red pepper flakes: A pinch adds a subtle heat, but feel free to adjust to your taste.
Avocado: Creamy and nutritious, it’s the star of the chimichurri sauce.
Minced garlic: Fresh garlic elevates the flavor profile of the chimichurri.
Lime juice: A splash of citrus brightens the sauce and adds freshness.
For those looking to spice things up, consider adding diced jalapeños to the quesadilla filling. If you prefer a different protein, grilled chicken or shrimp can be excellent substitutes. You can find the exact quantities for each ingredient at the bottom of the article, ready for printing!
How to Make Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri
Now that you have all your ingredients ready, let’s dive into the fun part: making this delicious Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri! Follow these simple steps, and you’ll be savoring every bite in no time.
Step 1: Prepare the Steak
Start by prepping your flank steak. In a small bowl, mix together olive oil, salt, black pepper, garlic powder, and onion powder. This blend is your flavor powerhouse!
Rub the mixture all over the steak, ensuring it’s evenly coated. This step is crucial for infusing the meat with flavor. Let it sit for a few minutes while you heat up the grill.
Step 2: Grill the Steak
Preheat your grill or grill pan over medium-high heat. Once hot, place the seasoned steak on the grill. Grill for about 5-7 minutes on each side for medium-rare, or until it reaches your desired doneness.
When it’s done, remove the steak from the grill and let it rest for 5 minutes. This resting period allows the juices to redistribute, making every bite juicy and tender. Slice it thinly against the grain for the best texture.
Step 3: Make the Avocado Chimichurri
While the steak is resting, it’s time to whip up that vibrant avocado chimichurri. In a blender or food processor, combine cilantro, parsley, red wine vinegar, red pepper flakes, avocado, olive oil, minced garlic, and lime juice.
Blend until smooth. Taste and adjust the seasoning with salt and pepper as needed. This sauce is the star of the show, so don’t be shy about making it your own!
Step 4: Assemble the Quesadilla
Heat a large skillet over medium heat. Place one tortilla in the skillet and sprinkle half of the shredded Monterey Jack cheese evenly over it. Layer half of the sliced steak on top of the cheese.
Drizzle a few tablespoons of that luscious avocado chimichurri over the steak. Top it off with another tortilla, creating a delicious sandwich of flavors.
Step 5: Cook the Quesadilla
Cook for about 3-4 minutes, or until the bottom tortilla is golden brown and the cheese is melted. Carefully flip the quesadilla and cook for an additional 3-4 minutes on the other side.
Once both sides are perfectly crispy, remove it from the skillet. Repeat the process with the remaining ingredients. You’ll have a stack of cheesy, meaty goodness in no time!
Step 6: Serve and Enjoy
Cut the quesadillas into wedges and serve them warm. Don’t forget to add extra avocado chimichurri on the side for dipping. Trust me, you’ll want that extra flavor!
Now, sit back, relax, and enjoy your homemade Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri. It’s a dish that’s sure to impress!
Tips for Success
Let the steak marinate for at least 30 minutes for deeper flavor.
Use a meat thermometer to ensure perfect doneness—135°F for medium-rare.
Don’t rush the grilling; a good sear adds flavor.
Experiment with different cheeses like pepper jack for a spicy twist.
Keep the heat moderate to avoid burning the tortillas.
Equipment Needed
Grill or Grill Pan: A standard grill works best, but a grill pan on the stovetop is a great alternative.
Skillet: Any large skillet will do for cooking the quesadillas.
Blender or Food Processor: Essential for making the avocado chimichurri.
Meat Thermometer: Optional, but helpful for checking steak doneness.
Sharp Knife: For slicing the steak and quesadillas with ease.
Variations
Vegetarian Option: Swap the flank steak for grilled portobello mushrooms or zucchini for a hearty, meatless version.
Spicy Kick: Add diced jalapeños or a splash of hot sauce to the avocado chimichurri for an extra layer of heat.
Different Proteins: Try using grilled chicken, shrimp, or even pulled pork for a unique twist on the classic quesadilla.
Cheese Choices: Experiment with different cheeses like pepper jack for a spicy flavor or feta for a tangy touch.
Gluten-Free Option: Use gluten-free tortillas to make this dish suitable for those with gluten sensitivities.
Serving Suggestions
Side Salad: Pair with a fresh green salad topped with cherry tomatoes and a light vinaigrette.
Drinks: Serve with a cold beer or a refreshing margarita to complement the flavors.
Presentation: Garnish with extra cilantro and lime wedges for a pop of color.
FAQs about Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri
Can I make the avocado chimichurri ahead of time?
Absolutely! You can prepare the avocado chimichurri a day in advance. Just store it in an airtight container in the fridge. To keep it fresh, press plastic wrap directly onto the surface to minimize oxidation.
What can I substitute for flank steak?
If flank steak isn’t available, you can use skirt steak, sirloin, or even grilled chicken or shrimp. Each option brings its own unique flavor to the quesadilla!
How do I store leftovers?
Store any leftover quesadillas in an airtight container in the fridge for up to three days. Reheat them in a skillet for the best texture, or pop them in the microwave if you’re in a hurry.
Can I freeze the quesadillas?
Yes, you can freeze the quesadillas! Wrap them tightly in plastic wrap and then in aluminum foil. They’ll keep well for up to three months. Just thaw and reheat when you’re ready to enjoy!
What sides pair well with this dish?
For a complete meal, consider serving a side of black beans, corn salad, or a light avocado salad. These sides complement the flavors of the Chimichurri Grilled Steak Quesadilla perfectly!
Final Thoughts
Cooking the Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri is more than just preparing a meal; it’s about creating a moment. The vibrant flavors and textures come together to form a dish that’s both comforting and exciting. Each bite is a celebration of fresh ingredients and bold tastes, perfect for sharing with family or friends. Whether it’s a casual weeknight dinner or a gathering, this recipe brings joy to the table. So, roll up your sleeves, fire up that grill, and let the deliciousness unfold. You’ll be glad you did!
Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri is a delicious and flavorful dish that combines grilled steak with a vibrant avocado chimichurri sauce, all wrapped in a cheesy tortilla.
Ingredients
Scale
1 pound flank steak
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
4 large flour tortillas
2 cups shredded Monterey Jack cheese
1 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1/4 cup red wine vinegar
1/2 teaspoon red pepper flakes
1 avocado, pitted and peeled
1/4 cup olive oil
1 clove garlic, minced
Juice of 1 lime
Instructions
Preheat your grill or grill pan over medium-high heat. In a small bowl, mix together olive oil, salt, black pepper, garlic powder, and onion powder. Rub the mixture all over the flank steak.
Grill the steak for about 5-7 minutes on each side for medium-rare, or until desired doneness. Remove from the grill and let it rest for 5 minutes before slicing thinly against the grain.
In a blender or food processor, combine cilantro, parsley, red wine vinegar, red pepper flakes, avocado, olive oil, minced garlic, and lime juice. Blend until smooth. Adjust seasoning with salt and pepper to taste.
Heat a large skillet over medium heat. Place one tortilla in the skillet and sprinkle half of the shredded cheese evenly over it. Layer half of the sliced steak on top of the cheese, then drizzle with a few tablespoons of avocado chimichurri. Top with another tortilla.
Cook for about 3-4 minutes, or until the bottom tortilla is golden brown and the cheese is melted. Carefully flip the quesadilla and cook for an additional 3-4 minutes on the other side. Remove from the skillet and repeat with the remaining ingredients.
Cut the quesadillas into wedges and serve warm with extra avocado chimichurri on the side.
Notes
For a spicier kick, add diced jalapeños to the quesadilla filling.
You can substitute the flank steak with grilled chicken or shrimp for a different protein option.
