Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri

Sizzling, flavor-packed, and irresistibly cheesy, the Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri combines the bold flavors of Argentine chimichurri with Mexican quesadilla techniques for an unforgettable fusion dish. Tender slices of herb-marinated steak mingle with melted Monterey Jack cheese, all enclosed in a crispy tortilla and enhanced with a creamy avocado chimichurri that adds brightness to every bite. This isn’t your ordinary quesadilla – it’s a celebration of cross-cultural culinary excellence that brings restaurant-quality taste to your home kitchen. You’ll learn how to create the perfect herbaceous chimichurri, grill steak to perfection, and assemble a quesadilla that balances crispy, creamy, and savory elements in perfect harmony.

Why You’ll Love This Recipe

This Chimichurri Grilled Steak Quesadilla delivers an explosion of textures and flavors that will make it an instant family favorite. The contrast between the crispy, golden tortilla exterior and the gooey melted cheese interior creates the perfect backdrop for the star ingredients. The chimichurri-marinated steak offers tender, juicy bites with herbaceous notes that permeate every aspect of the dish.

What makes this recipe truly special is the double dose of chimichurri – first as a marinade for the steak, then transformed into a creamy avocado sauce that adds luxurious richness. The bright, garlicky chimichurri cuts through the richness of the cheese and steak, while the avocado brings everything together with its buttery texture.

Despite its impressive flavor profile, this steak and chimichurri quesadilla is surprisingly approachable for home cooks. The components can be prepared ahead of time, making it perfect for both weeknight dinners and weekend gatherings. Plus, the versatility of the chimichurri sauce means you’ll likely find yourself making extra to use on everything from eggs to roasted vegetables.

Ingredients for Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri

These fresh, vibrant ingredients combine to create layers of flavor that elevate this quesadilla beyond the ordinary, balancing herbaceous freshness with rich, savory elements.

Ingredients for Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• ¼ cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh oregano (or 1 teaspoon dried)
• ½ teaspoon red pepper flakes (optional)
• ½ cup olive oil
• Salt and pepper to taste

Ingredients for the Steak:

• 1 pound steak (flank, skirt, or sirloin work well)
• Salt and pepper, to season

Ingredients for Avocado Chimichurri:

• 1 ripe avocado
• ¼ cup prepared chimichurri sauce (from the above recipe)
• Juice of ½ a lime

Ingredients for Quesadilla Assembly:

• 2 (10-inch) tortillas (use gluten-free for a gluten-free option)
• 1 cup Monterey Jack cheese, shredded
• ½ cup chimichurri grilled steak, thinly sliced (from above)
• ¼ cup avocado chimichurri (from above)
• ¼ cup onion, sliced

Pro Tips

When crafting the perfect Chimichurri Grilled Steak Quesadilla, these professional techniques will elevate your results from good to extraordinary:

Steak Selection and Preparation: Choose a steak with good marbling for the best flavor. For maximum tenderness, slice the cooked steak against the grain and keep the slices thin. This creates bite-sized pieces that won’t pull out of the quesadilla when you take a bite. Allow your steak to come to room temperature before grilling for more even cooking.

Chimichurri Technique: For the most vibrant chimichurri, chop the herbs by hand rather than using a food processor. This prevents the herbs from bruising and maintains their texture and bright color. Make the chimichurri at least 30 minutes before using to allow the flavors to meld, but save some fresh herbs to add just before serving for an extra pop of color and freshness.

Quesadilla Assembly Strategy: Use a combination of shredded and finely chopped ingredients to create pockets of flavor throughout the quesadilla. Layer cheese on both the bottom and top of the fillings—this acts as a “glue” to hold everything together when the cheese melts. For the crispiest exterior, brush the tortilla lightly with oil rather than adding oil to the pan.

Instructions

Instructions for Chimichurri Grilled Steak:

Step 1: Prepare the chimichurri sauce by mixing the parsley, cilantro, garlic, oregano, and red pepper flakes (if using) in a bowl. Add the olive oil, then season with salt and pepper. Stir well to combine.

Step 2: Marinate the steak: Season your steak with salt and pepper, then add a few tablespoons of chimichurri sauce on top, ensuring the steak is well coated. Let it marinate in the fridge for at least 30 minutes (or up to 4 hours for more flavor).

Step 3: Grill the steak: Preheat your grill to medium-high heat. Grill the steak for 4-5 minutes per side for medium-rare, or until your desired level of doneness. Once done, let it rest for 5-10 minutes before slicing thinly.

Instructions for Avocado Chimichurri:

Step 4: Mash the avocado in a small bowl until smooth.

Step 5: Mix in the chimichurri sauce and lime juice, stirring until fully combined. Adjust seasoning with salt and pepper if necessary.

Instructions for Chimichurri Grilled Steak Quesadilla:

Step 6: Heat a pan over medium heat and place one tortilla in the pan.

Step 7: Layer the quesadilla: Sprinkle half of the shredded Monterey Jack cheese on the tortilla, followed by the sliced chimichurri grilled steak, avocado chimichurri, and sliced onion. Top with the remaining cheese and cover with the second tortilla.

Step 8: Cook the quesadilla: Let it cook for 2-4 minutes on each side, until both sides are golden brown and crispy, and the cheese is fully melted.

Step 9: Slice and serve hot for a tasty, flavorful meal!

Variations

The Chimichurri Grilled Steak Quesadilla is wonderfully adaptable to various dietary preferences and flavor profiles. Here are some delicious alternatives:

Chicken Chimichurri Quesadilla: Substitute the steak with grilled chicken breast or thighs marinated in the same chimichurri sauce. The lighter protein still absorbs the herbaceous flavors beautifully while offering a different texture. This variation pairs particularly well with pepper jack cheese for a slight heat kick.

Vegetarian Chimichurri Quesadilla: Replace the steak with grilled portobello mushrooms or roasted vegetables like bell peppers, zucchini, and eggplant. The umami-rich mushrooms absorb the chimichurri marinade wonderfully, creating a meaty texture without the meat. Add black beans for extra protein and a more substantial filling.

Breakfast Chimichurri Quesadilla: Transform this dish into a morning treat by adding scrambled eggs to the filling alongside the steak (or your chosen protein). The chimichurri and avocado sauce creates a sauce reminiscent of a dressed-up avocado toast, while the tortilla adds a crispy element that traditional breakfast dishes often lack.

Storage and Serving

Your Chimichurri Grilled Steak Quesadilla components can be prepared ahead for convenient meal planning. The chimichurri sauce keeps well in an airtight container in the refrigerator for up to 5 days, developing even deeper flavors over time. The avocado chimichurri, however, is best used within 24 hours (store with plastic wrap directly touching the surface to prevent browning).

Cooked steak can be refrigerated for 3-4 days, making it perfect for meal prep. For the best texture, store the grilled steak whole and slice just before assembling your quesadillas. Assembled quesadillas can be refrigerated for 1-2 days; reheat in a dry skillet over medium heat until crispy and warmed through.

For serving, consider these complementary side dishes:

• A simple mixed green salad with a lime vinaigrette offers a refreshing counterpoint
• Black bean and corn salad with similar chimichurri flavors enhances the theme
• Mexican rice with a hint of lime and cilantro rounds out the meal beautifully

For an impressive presentation, cut the quesadilla into triangles, arrange on a platter, and serve with additional avocado chimichurri, sour cream, and fresh lime wedges on the side.

FAQs

Can I make the chimichurri sauce ahead of time?
Yes! The chimichurri sauce actually improves with time as the flavors meld together. You can prepare it up to 5 days in advance and store it in an airtight container in the refrigerator. Just give it a good stir before using.

What’s the best steak cut to use for this quesadilla?
Flank, skirt, and sirloin steaks work best for this Chimichurri Grilled Steak Quesadilla because they’re flavorful and absorb marinades well. For the most tender results, be sure to slice the cooked steak thinly against the grain.

Can I make this recipe dairy-free?
Absolutely! You can substitute the Monterey Jack cheese with a dairy-free cheese alternative that melts well. The avocado chimichurri already provides creaminess, so the quesadilla will still be satisfying without traditional cheese.

How spicy is this recipe?
The spice level is customizable. The red pepper flakes in the chimichurri are optional – omit them for a mild version or increase the amount for extra heat. You can also use a spicy cheese like pepper jack to add more kick.

What can I do with leftover chimichurri sauce?
Leftover chimichurri is incredibly versatile! Use it as a marinade for other proteins, drizzle it over eggs, spread it on sandwiches, toss it with roasted vegetables, or stir it into rice for instant flavor. It’s also excellent as a dipping sauce for crusty bread.

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