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Aaliyah

Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri is a must-try recipe!

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.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 540
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cut the quesadillas into wedges and serve warm with extra avocado chimichurri on the side.

Nutrition

Serving: 1quesadillaCalories: 540kcalCarbohydrates: 30gProtein: 30gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 20gCholesterol: 80mgSodium: 800mgFiber: 2gSugar: 2g

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.

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