Grilled Steak Quesadilla (Print Version)

Sizzling steak and tons of cheese get tucked with avocado chimichurri in crunchy tortillas—so bold, so tasty.

# Ingredients:

→ For the Steak and Assembly

01 - Freshly ground black pepper, to taste
02 - Salt, to taste
03 - 200 g shredded cheddar cheese
04 - 4 large flour tortillas
05 - 450 g flank steak

→ For the Avocado Chimichurri

06 - Freshly ground black pepper, to taste
07 - Salt, to taste
08 - 45 ml extra-virgin olive oil
09 - 45 ml red wine vinegar
10 - 1 ripe avocado
11 - 4 cloves fresh garlic, minced
12 - 30 g fresh parsley, finely chopped

# Steps:

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.

# Notes:

01 - Got extra time? Let the steak soak up flavor in the fridge overnight for even tastier bites.