Mouthwatering Chimichurri Grilled Steak Quesadilla

Whenever I'm after something fun but super easy, I whip up Chimichurri Grilled Steak Quesadillas with creamy Avocado Chimichurri. You get juicy steak punched up with tangy herby sauce, gooey melty cheese, and a burst of flavor in every crunchy tortilla bite. These are awesome for lazy sunny days or when you want to impress folks with hardly any stress.

The punchy sauce and charred steak always take me back to backyard cookouts with my people. My kids beg me to make these for taco nights, and trust me, we never have leftovers.

Tasty Ingredients

• Flank steak: super tender and really soaks up the herby sauce
• Shredded cheddar cheese: melts down into oozy deliciousness; shred your own for max flavor
• Large flour tortillas: hold everything and crisp up perfectly once toasted
• Fresh parsley: gives those classic green chimichurri vibes; grab bright green stems
• Ripe avocado: creamy magic for your sauce and helps mellow the tang; gently soft ones work best
• Salt and pepper: wakes up every flavor; use fresh cracked black pepper if you’ve got it
• Red wine vinegar: keeps the sauce zingy and fresh; go for a decent bottle
• Olive oil: pulls the sauce together; extra virgin gives you a peppery punch
• Fresh garlic: adds bite; look for cloves that feel firm with no soft spots

Simple Steps

Stack and Grill the Quesadillas:

On a skillet over medium, toss down a tortilla and cover it with cheese and steak. Spoon on the avocado chimichurri, add another tortilla on top, and press lightly.

Blend Up the Avocado Chimichurri:

Toss ripe avocado, parsley, garlic, oil, vinegar, salt, and pepper in your blender. Whirl until super smooth. Taste and adjust. It should look lively green and thick.

Grill Steak:

Fire up your grill to medium-high. Let any extra marinade drip off the steak. Grill about six minutes per side or until you get your doneness just right. Rest it for five minutes and slice it thinly across the grain.

Chill Out and Marinate the Steak:

Throw your parsley, garlic, olive oil, vinegar, salt, and pepper in a bowl and mix. Drop in your steak, toss to coat, cover up, and stick it in the fridge for at least an hour—or overnight if you want really deep flavors.

Crisp Up and Serve:

Cook that quesadilla for a few minutes till the bottom’s golden. Flip and brown the other side. Rest for a moment, then cut into wedges. Splash over more avocado chimichurri and dig in!

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Avocado chimichurri is the show-stealer. It makes every bite rich and fresh. First time I made this, my husband didn’t wait—he scarfed three slices before I’d even plated the rest.

How to Store

Wrap up leftover quesadillas snug and stash in the fridge for two days tops. Keep the avocado sauce on its own with the plastic touching the top to stop any browning. For best reheating, pop wedges in a dry skillet on medium-low just until the cheese is all gooey again.

Swap Options

Skirt steak or thin chicken breast will work if you don’t have flank; just tweak the cook time. Monterey jack or mozzarella are great if you want something less sharp. If you’re out of red wine vinegar, try sherry or white wine. Flat leaf parsley’s classic, but cilantro or both together add a twist!

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Ways to Serve

Serve these with a bright green salad or classic corn on the cob. For parties, cut them smaller and stack for bite-sized snacks. Lay out some salsas or pickled onions on the side for an extra kick.

About the Dish

This chimichurri sauce is from Argentina, usually drizzled over grilled meats, and that inspired mixing it into quesadillas. Blending in avocado is my riff for extra creaminess and a California vibe. It feels like bringing old-school tradition and new flavors together at your table.

Recipe FAQs

→ What's the best way to get steak ultra tender for quesadillas?

Let flank steak soak in a blend of oil, garlic, herbs, and a splash of vinegar for at least an hour, then grill it over medium-high. After grilling, give the steak a rest before you slice it thin to keep it juicy and soft.

→ Why toss avocado into the chimichurri?

Mixing in avocado turns chimichurri smooth and creamy, cutting down the bite from garlic and herbs, and gives a cool twist that goes great with all the gooey cheese and savory steak.

→ Can you swap out cheddar for another cheese?

For sure! Try Monterey Jack, mozzarella, or even pepper jack—they melt down perfectly and are awesome alongside the steak and the herby sauce.

→ How do you make sure quesadillas stay crunchy?

Start with a hot pan and just a bit of oil on medium heat. Flip when the bottom turns golden. Don't stuff them too much, or you'll lose that crisp, tasty edge.

→ Can you fire these up on the grill outside?

Definitely! Grilling the steak and then tossing the loaded quesadillas on the barbecue adds a smoky kick and keeps your house cool. Just pop them in a sturdy pan or wrap in foil if you're worried about mess.