Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri

Chimichurri Grilled Steak Quesadilla

with Avocado Chimichurri

🕒 Time

• Prep: 20 minutes
• Cook: 15 minutes
• Total: ~35 minutes

🍽 Servings

• 4 quesadillas (2–4 people)

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🧾 Ingredients

Steak

• 1 lb flank steak or skirt steak
• 2 tbsp olive oil
• Salt & black pepper
• 1 tsp smoked paprika
• ½ tsp cumin (optional)

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Classic Chimichurri

• 1 cup fresh parsley, finely chopped
• 3–4 cloves garlic, minced
• ½ tsp red pepper flakes (adjust to taste)
• 2 tbsp red wine vinegar
• ½ cup olive oil
• Salt & pepper, to taste

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Avocado Chimichurri

• 1 ripe avocado
• ½ cup prepared chimichurri
• Juice of ½ lime
• 1–2 tbsp water or olive oil (to thin)

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Quesadillas

• 4 large flour tortillas
• 2 cups shredded cheese (Oaxaca, Monterey Jack, mozzarella, or pepper jack)
• 1 small red onion, thinly sliced (optional)
• Butter or oil for grilling

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👩‍🍳 Instructions

1. Grill the Steak

1. Preheat grill or grill pan to high heat.
2. Rub steak with olive oil, salt, pepper, smoked paprika, and cumin.
3. Grill 3–5 minutes per side for medium-rare (depending on thickness).
4. Rest 5–10 minutes, then slice thinly against the grain.
5. Toss steak slices with ¼ cup chimichurri. Set aside.

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2. Make the Avocado Chimichurri

1. Blend avocado, chimichurri, lime juice, and water/olive oil until smooth.
2. Taste and adjust salt or acidity.
3. Refrigerate until ready to use.

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3. Assemble the Quesadillas

1. Heat a skillet or griddle over medium heat.
2. Lightly butter or oil one side of a tortilla.
3. Place tortilla butter-side down in the pan.
4. Layer:
   • Cheese
   • Chimichurri steak
   • Red onion (if using)
   • More cheese
5. Top with another tortilla (or fold in half).

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4. Cook Until Crispy

• Cook 2–3 minutes per side, pressing gently, until golden brown and cheese is melted.

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5. Serve

• Slice quesadillas into wedges.
• Drizzle or dip with avocado chimichurri.
• Optional sides: grilled corn, pico de gallo, or a simple salad.

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🔥 Pro Tips & Variations

• Extra smoky: Finish steak with a squeeze of lemon and charred jalapeños.
• Cheese pull: Use Oaxaca or low-moisture mozzarella.
• Low-carb: Serve steak and cheese in lettuce wraps with avocado chimichurri.
• Spicy kick: Add serrano peppers to the chimichurri.