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Amanda Smith

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

Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri is a delicious and flavorful dish that combines grilled steak with a fresh 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: 480
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound flank steak
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 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 peeled and pitted
  • 1/4 cup lime juice
  • 1/4 teaspoon salt

Method
 

  1. Preheat your grill to medium-high heat. In a small bowl, mix olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this mixture all over the flank steak.
  2. Grill the steak for about 5-7 minutes on each side, or until it reaches your desired doneness. Remove from the grill and let it rest for 5 minutes before slicing it thinly against the grain.
  3. While the steak is resting, prepare the avocado chimichurri. In a blender or food processor, combine cilantro, parsley, red wine vinegar, red pepper flakes, avocado, lime juice, and salt. Blend until smooth.
  4. To assemble the quesadillas, place a tortilla on a flat surface. Sprinkle half of the tortilla with 1/2 cup of shredded cheese, add a layer of sliced steak, and top with another 1/2 cup of cheese. Fold the tortilla in half. Repeat with the remaining tortillas.
  5. Heat a large skillet over medium heat. Cook each quesadilla for about 3-4 minutes on each side, or until the tortillas are golden brown and the cheese is melted.
  6. Slice the quesadillas into wedges and serve with the avocado chimichurri drizzled on top or on the side for dipping.

Nutrition

Serving: 1quesadillaCalories: 480kcalCarbohydrates: 30gProtein: 32gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 18gCholesterol: 80mgSodium: 600mgFiber: 2gSugar: 2g

Notes

  • For a spicier kick, add diced jalapeños to the quesadilla filling or increase the amount of red pepper flakes in the chimichurri.
  • Substitute the flank steak with grilled chicken or portobello mushrooms for a different flavor profile.

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