Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri
Ingredients:
For the Chimichurri Marinade:
1 cup fresh parsley, finely chopped
1/4 cup fresh cilantro (optional, for extra depth)
4 garlic cloves, minced
2 tbsp red wine vinegar
1/2 tsp red pepper flakes (adjust to taste)
1/2 cup olive oil
Salt and black pepper to taste
Juice of 1/2 lime (optional, for brightness)
For the Steak:
1 lb (450 g) flank steak or skirt steak
Half the chimichurri mixture (for marinating)
For the Avocado Chimichurri Sauce:
1 ripe avocado
Remaining half of the chimichurri
Juice of 1 lime
1–2 tbsp water (to loosen, if needed)
Pinch of salt
For the Quesadillas:
4 large flour tortillas
1 ½ cups shredded mozzarella or Monterey Jack cheese
1/2 red onion, thinly sliced
1 tbsp olive oil or butter, for grilling
Fresh cilantro or extra chimichurri, for garnish (optional)
Directions:
Make the Chimichurri:
In a bowl, mix parsley, cilantro (if using), garlic, red wine vinegar, red pepper flakes, olive oil, and a pinch of salt and pepper. Stir in lime juice if using. Divide the mixture in half: one for marinating the steak, the other to be blended into the avocado sauce.
Marinate the Steak:
Place the steak in a dish or zip-top bag with half of the chimichurri. Coat well, cover, and refrigerate for at least 30 minutes (or up to 4 hours for max flavor).
Grill the Steak:
Preheat a grill or grill pan over medium-high heat. Grill the steak for about 4–5 minutes per side, depending on thickness and preferred doneness. Let rest for 5–10 minutes, then slice thinly against the grain.
Make the Avocado Chimichurri:
In a food processor or blender, combine the ripe avocado, the remaining chimichurri, lime juice, and a splash of water to loosen. Blend until smooth and creamy. Season to taste.
Assemble the Quesadillas:
Lay out the tortillas. On half of each tortilla, layer sliced grilled steak, a few red onion slices, shredded cheese, and a spoonful of avocado chimichurri. Fold the other half over.
Cook the Quesadillas:
Heat a skillet over medium heat and add a touch of oil or butter. Cook each quesadilla for 2–3 minutes per side, or until golden brown and the cheese is melted. Press gently with a spatula for even grilling.
Serve It Up:
Slice into wedges and serve hot with extra avocado chimichurri for dipping or drizzling. Optional: garnish with fresh herbs or a sprinkle of chili flakes.