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

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, especially when it’s a Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri. This dish is not just a meal; it’s an experience that brings friends and family together. Whether you’re looking for a quick solution after a long day or aiming to impress your loved ones with a burst of flavor, this recipe has you covered. The combination of juicy steak and creamy avocado chimichurri wrapped in a cheesy tortilla is simply irresistible. Let’s dive into this culinary adventure!

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 yet balanced, making every bite a delight. Plus, it’s a fantastic way to use up leftover steak or impress guests with minimal effort. Trust me, once you try it, you’ll be hooked!

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: This cut is perfect for grilling, offering a rich flavor and tenderness when cooked right.
• Olive oil: A must for seasoning the steak and adding a touch of healthy fat.
• Garlic powder: For that aromatic kick without the fuss of fresh garlic.
• Onion powder: It adds depth and sweetness to the seasoning mix.
• Smoked paprika: This gives a subtle smokiness that elevates the dish.
• Salt and pepper: Essential for enhancing all the flavors.
• Flour tortillas: The vessel for all that deliciousness; choose large ones for ample filling.
• Monterey Jack cheese: Melts beautifully, adding creaminess to each bite.
• Cilantro: Fresh and vibrant, it’s a key player in the chimichurri sauce.
• Parsley: Adds a fresh, herbaceous note to the chimichurri.
• Red wine vinegar: This brings acidity and brightness to the sauce.
• Red pepper flakes: For those who like a little heat; adjust to your taste.
• Avocado: The star of the chimichurri, lending creaminess and richness.
• Lime juice: Freshens up the chimichurri and balances the flavors.
• Salt: Just a pinch to enhance the avocado’s natural flavor.

For those looking to mix things up, consider adding diced jalapeños for extra spice or swapping the flank steak for grilled chicken or portobello mushrooms. You can find the exact measurements 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 get cooking! Making this Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri is straightforward and fun. Follow these steps, and you’ll be savoring every bite in no time.

Step 1: Prepare the Grill and Season the Steak

First things first, let’s fire up that grill! Preheat it to medium-high heat. While it’s heating, grab a small bowl and mix together the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. This seasoning blend is your secret weapon for flavor. Rub it all over the flank steak, ensuring every inch is coated. This will create a delicious crust when grilled.

Step 2: Grill the Steak

Once your grill is hot, place the seasoned flank steak on it. Grill for about 5-7 minutes on each side. You want that perfect sear! To check for doneness, use a meat thermometer; 135°F is medium-rare, while 145°F is medium. 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.

Step 3: Make the Avocado Chimichurri

While the steak is resting, it’s time to whip up the avocado chimichurri. In a blender or food processor, combine the cilantro, parsley, red wine vinegar, red pepper flakes, avocado, lime juice, and salt. Blend until smooth. The result? A creamy, zesty sauce that will elevate your quesadilla to new heights. Taste it and adjust the seasoning if needed; you want it to be just right!

Step 4: Assemble the Quesadillas

Now comes the fun part—assembling the quesadillas! Take a large flour tortilla and lay it flat on a clean surface. Sprinkle half of the tortilla with ½ cup of shredded Monterey Jack cheese. Next, layer on some of the sliced steak, followed by another ½ cup of cheese. Fold the tortilla in half, creating a delicious pocket of goodness. Repeat this process with the remaining tortillas.

Step 5: Cook the Quesadillas

Heat a large skillet over medium heat. Once hot, place one quesadilla in the skillet. Cook for about 3-4 minutes on each side, or until the tortillas are golden brown and the cheese is melted. You might want to press down gently with a spatula to ensure even cooking. Repeat with the remaining quesadillas, adding a little more oil to the skillet if needed.

Step 6: Serve and Enjoy

Once cooked, slice the quesadillas into wedges. Serve them warm, drizzled with the avocado chimichurri or on the side for dipping. Each bite is a burst of flavor, and trust me, your taste buds will thank you!

Tips for Success

• Let the steak rest after grilling to keep it juicy.
• Use fresh herbs for the chimichurri for the best flavor.
• Don’t overcrowd the skillet; cook one quesadilla at a time for even browning.
• Experiment with different cheeses like pepper jack for a spicy twist.
• Keep an eye on the heat; adjust as needed to avoid burning the tortillas.

Equipment Needed

• Grill: A gas or charcoal grill works well; a grill pan is a great indoor alternative.
• Skillet: A non-stick skillet is ideal for cooking quesadillas; cast iron adds a nice sear.
• Blender or Food Processor: Essential for making the avocado chimichurri.
• Meat Thermometer: Helps ensure your steak is cooked to perfection.
• Spatula: For flipping quesadillas with ease.

Variations

• Spicy Kick: Add diced jalapeños or a splash of hot sauce to the avocado chimichurri for an extra layer of heat.
• Vegetarian Option: Swap the flank steak for grilled portobello mushrooms or zucchini for a hearty, meat-free version.
• Cheese Swap: Try using pepper jack cheese for a spicy twist or feta for a tangy flavor.
• Herb Variations: Experiment with different herbs like mint or basil in the chimichurri for a unique taste.
• Gluten-Free: Use gluten-free tortillas to make this dish suitable for those with gluten sensitivities.

Serving Suggestions

• Fresh Salad: Pair with a crisp green salad topped with cherry tomatoes and a light vinaigrette.
• Refreshing Drink: Serve with a cold cerveza or a zesty limeade to complement the flavors.
• Presentation: Garnish with extra cilantro and lime wedges for a vibrant touch.

FAQs about Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri

Can I use a different cut of steak for this recipe?
Absolutely! While flank steak is a favorite for its flavor and tenderness, you can also use skirt steak or sirloin. Just remember to adjust the cooking time based on the thickness of the cut.

How can I make the avocado chimichurri spicier?
If you’re looking for a kick, consider adding more red pepper flakes or some diced jalapeños to the chimichurri. You can also drizzle a bit of hot sauce on top before serving for an extra layer of heat.

Can I prepare the chimichurri in advance?
Yes! The avocado chimichurri can be made a day ahead. Just store it in an airtight container in the fridge. Give it a good stir before serving, as it may thicken slightly.

What can I serve with the quesadillas?
These quesadillas pair wonderfully with a fresh salad, some tortilla chips, or even a side of black beans. A cold drink, like a limeade or beer, complements the flavors perfectly!

Is this recipe suitable for meal prep?
Definitely! You can grill the steak and prepare the chimichurri ahead of time. Just assemble and cook the quesadillas when you’re ready to eat. They reheat well, making them a great option for quick lunches or dinners.

Final Thoughts

Cooking is more than just a task; it’s a way to connect with those we love. This Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri embodies that spirit. Each bite is a celebration of flavors, from the juicy steak to the creamy chimichurri. It’s perfect for a casual weeknight dinner or a gathering with friends. Plus, the ease of preparation means you can focus on what truly matters—enjoying the moment. So, fire up that grill, gather your ingredients, and let this dish bring joy to your table. Trust me, it’s a culinary adventure you won’t want to miss!