01 -
Cut up the quesadillas into wedges. Eat right away and spoon more avocado chimichurri on top if you want.
02 -
Warm a big skillet over medium flame. Slide in your prepped quesadilla and cook each side about 3 minutes til the cheese melts and both sides turn a nice golden shade.
03 -
Lay out a tortilla. Add some cheese, then layer over slices of steak and drizzle that avocado chimichurri all around. Toss on the rest of the cheese and cover up with a second tortilla.
04 -
Throw avocado, the rest of the parsley and garlic, the leftover oil, and vinegar in a blender. Let it go until everything’s nice and smooth. Season with salt and pepper at the end.
05 -
Fire up your grill on medium-high heat. Pop the marinated steak on and grill about 6 minutes a side (or until it’s as cooked as you like). Move it to a board and rest a few minutes before slicing thin, across the grain.
06 -
Mix the flank steak with half the chopped parsley and garlic, half the oil, half the vinegar, plenty of salt, and pepper in a shallow dish. Give it a good coating, cover, and let it chill in the fridge for an hour or longer.