Description
Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri is a flavorful fusion dish that combines juicy grilled steak, melty cheese, and a creamy avocado chimichurri sauce. Perfect for taco Tuesdays or casual gatherings, this easy-to-make quesadilla is sure to impress your guests with its vibrant flavors and satisfying texture. Whether you’re entertaining friends or enjoying a cozy dinner at home, this recipe is your go-to for deliciousness in every bite.
Ingredients
Scale
- 1 lb flank steak
- 2 tbsp extra virgin olive oil (for marinade)
- 1/4 cup fresh parsley, chopped
- 3 garlic cloves, minced
- 2 tbsp lime juice
- Salt and pepper to taste
- 4 large flour tortillas
- 1 ripe avocado
- 1/4 tsp red pepper flakes
Instructions
- In a bowl, mix olive oil, parsley, garlic, lime juice, salt, and pepper. Marinate the flank steak for at least one hour or overnight.
- Preheat grill or grill pan over medium-high heat. Grill the marinated steak for about 4-5 minutes on each side until it reaches your preferred doneness. Let it rest before slicing thinly against the grain.
- In a blender, combine avocado, remaining parsley, garlic, olive oil, lime juice, red pepper flakes, and salt; blend until slightly chunky.
- Assemble quesadillas by sprinkling cheese on half of each tortilla followed by sliced steak and avocado chimichurri; fold over.
- Cook each folded quesadilla in a greased skillet over medium heat for about 3-4 minutes per side until golden brown.
- Slice into wedges and serve warm with extra chimichurri.
Nutrition
- Serving Size: 1 quesadilla (178g)
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: - For a lighter option, substitute flank steak with grilled chicken or sautéed veggies.- Experiment with different cheeses like pepper jack for added spice.- Store leftovers in an airtight container in the fridge for up to three days.