If you are craving a bold, vibrant fusion of flavors wrapped in a crispy, cheesy tortilla, look no further than this Chimichurri Steak Quesadillas Recipe. It masterfully combines tender, juicy steak with the bright, herbaceous punch of chimichurri sauce and melty cheese for an unforgettable meal. Whether you’re cooking for a casual weeknight dinner or impressing friends at a weekend gathering, these quesadillas deliver a perfect balance of richness, freshness, and satisfying texture that will keep everyone coming back for more.
Ingredients You’ll Need
Getting the ingredients right is key to making these quesadillas shine. Each component brings its own role in flavor, color, and texture, creating a dish that is both simple and spectacular.
- 1 lb flank steak or skirt steak: The star of the dish, chosen for its robust flavor and quick cooking time.
- 1 teaspoon salt: Enhances the natural flavors of the steak.
- ½ teaspoon black pepper: Adds a mild heat and depth.
- 1 tablespoon olive oil: Perfect for searing the steak to achieve a caramelized crust.
- 4 large flour tortillas: Provide a sturdy yet tender wrapping for all the delicious fillings.
- 2 cups shredded mozzarella or Monterey Jack cheese: Melts beautifully to bind the ingredients together.
- 1 cup chimichurri sauce (divided): Brings bright acidity and fresh herbs to awaken every bite.
- 1 small red onion (thinly sliced): Adds a touch of sweetness and crunch.
- 1 red bell pepper (thinly sliced): Contributes color and a subtle sweetness.
- 1 tablespoon butter or oil for cooking: Ensures a golden, crispy tortilla exterior.
How to Make Chimichurri Steak Quesadillas Recipe
Step 1: Season and Sear the Steak
Start by seasoning your flank or skirt steak generously with salt and pepper on both sides. Heat the olive oil in a skillet over medium-high heat until shimmering, then add the steak. Sear it for 3 to 4 minutes per side, aiming for a juicy, medium doneness or cook it to your preferred level. Once cooked, remove the steak and let it rest for about 5 minutes; this step is crucial for keeping the meat tender and juicy when sliced against the grain thinly.
Step 2: Prepare the Quesadilla Filling
With your steak sliced, it’s time to assemble. In the skillet over medium heat, add the butter or oil. Lay one flour tortilla flat and sprinkle a generous amount of cheese over one half, creating the perfect melty base. Layer on the sliced steak, followed by thin slices of red onion and red bell pepper. Drizzle half of your chimichurri sauce over the toppings for that signature herbaceous kick. Finish with a little more cheese to help seal the quesadilla when folded.
Step 3: Cook Until Golden and Crispy
Fold the tortilla over to encase the filling, then carefully cook for about 2 to 3 minutes per side. You’re looking for a golden brown, crisp exterior with cheese melted through and veggies just tender. Flip carefully so nothing spills out! Repeat this process with the remaining tortillas and ingredients.
Step 4: Slice and Serve
Once all quesadillas are cooked, slice them into wedges for easy sharing. Serve hot with extra chimichurri sauce on the side to drizzle or dip, elevating every bite with zesty freshness.
How to Serve Chimichurri Steak Quesadillas Recipe
Garnishes
A sprinkle of fresh cilantro, a dollop of sour cream, or some sliced jalapeños make excellent garnishes that add freshness, creaminess, or heat to complement the rich steak and cheese filling perfectly.
Side Dishes
Toss together a crisp mixed green salad or serve with Mexican street corn (elote) for a festive touch. Black beans or a light avocado salad also pair beautifully, forming a well-rounded, satisfying meal.
Creative Ways to Present
Try stacking quesadilla wedges into a fun tower or set up a DIY quesadilla bar with various salsas, guacamole, and pickled vegetables. This Chimichurri Steak Quesadillas Recipe shines when shared and customized to taste – perfect for parties or family dinners!
Make Ahead and Storage
Storing Leftovers
Place any leftover quesadillas in an airtight container and refrigerate for up to 3 days. They keep well, making them ideal for next-day lunches or quick dinners.
Freezing
You can freeze cooked quesadilla wedges separated by parchment paper in a freezer-safe bag. Store them for up to 2 months to enjoy a convenient grab-and-go snack or meal later.
Reheating
To maintain crispiness, reheat quesadillas in a skillet over medium heat for a few minutes per side. Avoid the microwave if you want to keep that perfect crunchy exterior and melted cheese consistency.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While flank or skirt steak is preferred for its tenderness and flavor, you can substitute with sirloin or ribeye if you prefer. Just adjust cooking times based on thickness and desired doneness.
Is it possible to make this recipe vegetarian?
Yes! Simply swap the steak for grilled portobello mushrooms or your favorite plant-based protein and layer with the same fresh veggies and chimichurri sauce for a vegetarian-friendly quesadilla.
Can I make my own chimichurri sauce?
Definitely! Homemade chimichurri is fresh and vibrant. Blend parsley, garlic, oregano, red pepper flakes, vinegar, olive oil, salt, and pepper for that authentic Latin American flavor at home.
What kind of tortillas work best?
Flour tortillas are ideal for their flexibility and tenderness, but you can use gluten-free tortillas to keep the recipe gluten-free without sacrificing texture. Just make sure they’re large enough to hold the filling.
How do I ensure the quesadillas don’t fall apart while cooking?
Sprinkling cheese on both sides of the filling creates a “glue” when it melts, which helps everything stick together. Cooking over medium heat until golden and crispy also allows the quesadilla to hold its shape nicely.
Final Thoughts
There is something truly satisfying about the Crispy, cheesy goodness of this Chimichurri Steak Quesadillas Recipe paired with the fresh and bold tang of chimichurri sauce. It’s a recipe so easy to fall in love with and even easier to customize for your own cravings. So grab your skillet and tortillas, and get ready to treat yourself – your taste buds will thank you!
Print
Chimichurri Steak Quesadillas Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin American
- Diet: Gluten Free
Description
These Chimichurri Steak Quesadillas combine tender, flavorful flank steak with zesty chimichurri sauce and melty cheese, all wrapped in a crispy tortilla. Perfect for a quick and delicious Latin-inspired main course that’s easy to make on the stovetop.
Ingredients
Steak and Seasoning
- 1 lb flank steak or skirt steak
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Quesadillas
- 4 large flour tortillas
- 2 cups shredded mozzarella or Monterey Jack cheese
- 1 cup chimichurri sauce (divided)
- 1 small red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 tablespoon butter or oil for cooking
Instructions
- Season the Steak: Sprinkle salt and black pepper evenly on both sides of the flank or skirt steak to enhance its natural flavor.
- Sear the Steak: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the steak for 3-4 minutes on each side until it reaches your preferred level of doneness.
- Rest and Slice: Remove the steak from the skillet and let it rest for 5 minutes to retain juices. Then, slice the steak thinly against the grain for the most tender bite.
- Prepare the Quesadilla Base: Heat a large skillet over medium heat and add butter or oil. Place one tortilla in the skillet and sprinkle a layer of shredded cheese onto half of the tortilla.
- Assemble the Quesadilla: On top of the cheese, layer the sliced steak, red onion, bell pepper, and a generous drizzle of chimichurri sauce. Add another layer of shredded cheese over the fillings.
- Cook the Quesadilla: Fold the tortilla over the fillings and cook for 2-3 minutes on each side until the tortilla is golden and crispy and the cheese is melted.
- Repeat: Repeat the assembly and cooking steps with the remaining tortillas and ingredients.
- Serve: Slice each quesadilla into wedges and serve hot with extra chimichurri sauce on the side for dipping.
Notes
- Substitute flank steak with chicken breast or portobello mushrooms for a different protein option.
- Use store-bought chimichurri sauce or make your own fresh chimichurri for enhanced flavor.
- For a gluten-free option, use gluten-free tortillas instead of flour tortillas.
