Chimichurri Steak Quesadillas
Recipe notes: I like to use Monterey Jack cheese because it's relatively mild in flavor and melts really well, which is perfect for quesadillas. You could replace it with Colby or Cheddar cheese. You can also use any cut of steak; I prefer flank steak for quesadillas. It is vital to let the steaks rest before slicing, because cutting into the meat prematurely leads to loss of juices where all the flavor is. Quesadillas are great for freezing: wrap them tightly in plastic wrap, place in a ziploc bag and freeze. To thaw, take them out about an hour before serving, then microwave for a few seconds to get the cheese melty again, or place on a baking sheet in the oven at 350°F for 10-15 minutes until heated through. Nutritional information is a rough estimate and can vary based on products used.
Ingredients
| 1/2 cup | 120 ml | olive oil (for chimichurri sauce) |
| 1/4 cup | 60 ml | red wine vinegar |
| 1 tbsp | 15 ml | lemon juice, freshly squeezed |
| 1/2 cup | 120 ml | curly leaf parsley, minced |
| 1 tbsp | 15 ml | dried oregano (or fresh) |
| 1/2 tsp | 2.5 ml | red pepper flakes |
| 1/2 tsp | 2.5 ml | salt |
| 1/2 tsp | 2.5 ml | black pepper, freshly ground |
| 1 lb | 455 g | flank steak |
| 1 tbsp | 15 ml | olive oil (for quesadillas) |
| 2 | large onions, sliced | |
| 4 | Flatout flatbread (Light Original) | |
| 2 cups | 480 ml | Monterey Jack cheese, shredded |
Instructions
- In a medium bowl, whisk together all the chimichurri sauce ingredients. Spoon out about half of the sauce into another small bowl for dipping the quesadillas when serving.
- Toss the flank steak in the remaining chimichurri sauce, making sure it's coated on both sides. Cover and refrigerate for at least 30 minutes, up to overnight.
- Heat 1 tbsp olive oil in a skillet. Add the sliced onion, season with salt and pepper and sauté until they start to brown and soften. Remove the onion and set aside.
- Heat your BBQ or heavy grill pan over high heat until smoking.
- Remove the flank steak from the marinade and grill to your liking. Do not scrape off the marinade — it gives the steak a nice flavor and crust. (Do not turn off the grill.)
- Place the steak onto a cutting board and cover with foil. Let it rest for about 10 minutes.
- Remove the foil and cut the steak into very thin slices, against the grain.
- Assemble the quesadillas: fill each flatbread halfway with about 1/2 cup Monterey Jack cheese, 1/4 of the sautéed onion and a quarter of the steak slices. Add some reserved chimichurri sauce now or use it for dipping. Fold in half and gently press down. Repeat with remaining ingredients.
- Place the quesadillas on the grill or preheated grill pan and grill on both sides for about 2 minutes or until cheese starts to melt and you have nice grill marks. Remove and cut each quesadilla in half.
- Serve while warm with the reserved chimichurri sauce, either for dipping or spooned over the top.