Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri: A Flavorful Journey

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Imagine this: You’ve had a long day, and as you walk into the kitchen, the tantalizing scent of smoky grilled steak mingles with the freshness of herbs. You’ve prepared a vibrant chimichurri sauce, infused with garlic, oregano, and a little heat. Your taste buds are already excited about the bold flavors you’re about to experience. Now, picture that perfectly grilled steak wrapped in a crispy, golden quesadilla, drizzled with creamy avocado chimichurri that ties everything together in the most delicious way.

Welcome to the world of Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri—a dish that combines the best of Argentine grilling traditions and Mexican comfort food. This recipe isn’t just about satisfying your hunger; it’s about creating an experience, a meal that feels like a celebration of flavor, texture, and culture. Whether you’re looking for a weeknight dinner, a weekend treat, or something to impress your guests, this dish is guaranteed to leave everyone at the table asking for more.

But what exactly makes this Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri so special? Let’s dive into the details of this incredible recipe, and explore why it’s the perfect combination of fresh ingredients, bold flavors, and easy preparation.  Indulge in gourmet dining at home with our Baked Spinach Mushroom Quesadillas

What is Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri?

Before we dive into the steps of creating this mouthwatering dish, let’s take a closer look at what makes it so irresistible. Chimichurri sauce is an Argentine classic, usually paired with grilled meats. It’s made with fresh herbs, garlic, red pepper flakes, vinegar, and olive oil. When used as a marinade or topping, chimichurri infuses the meat with its vibrant, tangy flavor, making each bite absolutely unforgettable.

In this recipe, we elevate the traditional chimichurri with avocado chimichurri—a creamy, smooth variation that pairs perfectly with grilled steak. You then wrap all these delicious ingredients in a quesadilla, offering a crispy, cheesy exterior that contrasts with the juicy, tender steak inside.

But this dish isn’t just flavorful—it’s also incredibly versatile. You can modify it according to your preferences. Whether you want to use a different cut of steak or add more heat to the chimichurri, you have the freedom to experiment while still creating a delicious result.

Ingredients for Chimichurri Sauce and Steak

When it comes to creating the perfect Chimichurri Grilled Steak Quesadilla, having the right ingredients is key. Here’s a breakdown of the essential components that come together to make this dish a true standout.

Chimichurri Sauce Ingredients

Ingredient	Amount
Fresh parsley, finely chopped	1 cup
Fresh cilantro, finely chopped	¼ cup
Garlic, minced	3 cloves
Fresh oregano (or dried)	1 tablespoon (fresh) or 1 tsp (dried)
Red pepper flakes (optional)	½ teaspoon
Red wine vinegar	¼ cup
Olive oil	½ cup
Salt and pepper to taste	As needed

Steak Ingredients

Ingredient	Amount
Steak (flank, skirt, or sirloin)	1 pound
Salt and pepper to season	As needed

Avocado Chimichurri Ingredients

Ingredient	Amount
Ripe avocado	1
Chimichurri sauce (from above)	¼ cup
Lime juice	½ lime
Salt and pepper to taste	As needed

Quesadilla Ingredients

Ingredient	Amount
10-inch tortillas	2 (use gluten-free for a gluten-free option)
Monterey Jack cheese, shredded	1 cup
Chimichurri grilled steak (from above)	½ cup, thinly sliced
Avocado chimichurri (from above)	¼ cup
Onion, sliced	¼ cup

Step-by-Step Instructions for Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri

Now that we’ve got all the ingredients lined up, let’s walk through the steps for making this show-stopping dish. From the chimichurri sauce to the final quesadilla, each step is crucial for achieving the perfect balance of flavors and textures.

Making the Chimichurri Sauce

1. Mix the Fresh Ingredients
   In a medium-sized bowl, combine the finely chopped parsley, cilantro, and minced garlic. Add the oregano and red pepper flakes (if you want some heat).
   The combination of these fresh herbs creates a vibrant base for the sauce.
2. Add the Liquid Components
   Pour in the red wine vinegar and olive oil. Stir to combine the ingredients into a sauce-like consistency. The vinegar provides tang, while the olive oil gives richness to the sauce.
3. Season to Taste
   Season the chimichurri sauce with salt and pepper to your liking. Stir well, and let the sauce sit for at least 30 minutes (or up to 4 hours) in the fridge. This waiting time allows the flavors to meld together beautifully.

Marinating the Steak

1. Season the Steak
   Generously season your steak with salt and pepper on both sides. This simple seasoning ensures the natural flavors of the steak shine through.
2. Add the Chimichurri Sauce
   Coat the steak with a few tablespoons of chimichurri sauce. Make sure the steak is well-covered on both sides. Allow it to marinate in the fridge for at least 30 minutes, or up to 4 hours for maximum flavor.

Grilling the Steak

1. Preheat the Grill
   Get your grill ready by preheating it to medium-high heat. This ensures that the steak will cook evenly and develop those beautiful grill marks.
2. Grill the Steak
   Grill the steak for about 4-5 minutes per side for medium-rare, or adjust the grilling time to your desired level of doneness. Once it’s grilled to perfection, let the steak rest for 5-10 minutes to retain its juices.
3. Slice the Steak
   After resting, slice the steak thinly against the grain. This ensures that each bite is tender and flavorful.

Making the Avocado Chimichurri

1. Mash the Avocado
   In a small bowl, mash the ripe avocado until it’s smooth and creamy.
2. Combine with Chimichurri Sauce
   Mix in the prepared chimichurri sauce and the juice of half a lime. Stir until fully incorporated. Taste and adjust the seasoning with salt and pepper if necessary. This creamy variation of chimichurri perfectly balances the bold flavors of the grilled steak.

Assembling the Chimichurri Grilled Steak Quesadilla

1. Prepare the Tortillas
   Heat a pan over medium heat. Place one tortilla in the pan and allow it to warm up.
2. Layer the Quesadilla
   Sprinkle half of the shredded Monterey Jack cheese on the warm tortilla. Layer the sliced chimichurri grilled steak, followed by a generous spoonful of avocado chimichurri. Add some sliced onions for a bit of crunch and sweetness.
3. Top with More Cheese and a Second Tortilla
   Sprinkle the remaining cheese on top and place the second tortilla over it, pressing down gently to secure the filling.
4. Cook the Quesadilla
   Cook for 2-4 minutes on each side, until both sides are golden brown and crispy, and the cheese is fully melted.
5. Slice and Serve
   Once the quesadilla is ready, remove it from the pan and let it cool for a minute before slicing. Serve hot, with extra chimichurri sauce if desired.

Why You’ll Love This Chimichurri Grilled Steak Quesadilla

The Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri is not just a dish—it’s a culinary journey. Here’s why you’ll love it:

• Bold, Flavorful Layers: The combination of tangy chimichurri, smoky grilled steak, and creamy avocado creates an irresistible flavor profile that keeps you coming back for more.
• A Versatile Recipe: Whether you prefer a spicy kick or a milder taste, you can customize the chimichurri sauce and steak to suit your preferences.
• Perfect for Any Occasion: From family dinners to weekend cookouts, this dish works for any occasion. It’s easy to prepare yet impressive enough to serve guests.
• Quick and Easy: Despite its complex flavors, this recipe comes together quickly, especially if you prepare the chimichurri sauce in advance.

Tips for the Best Chimichurri Grilled Steak Quesadilla

• For Extra Flavor: Let the steak marinate for 4 hours if possible. The longer it sits in the chimichurri sauce, the more flavorful it becomes.
• Grill Marks Matter: Preheat your grill properly and don’t be afraid to get those grill marks on your steak. They add a smoky, crispy texture that enhances the overall flavor.
• Customize the Quesadilla: Experiment with different types of cheese, or add vegetables like bell peppers or tomatoes for extra freshness and crunch.

FAQ: Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri

What is chimichurri sauce made of?

Chimichurri is made of fresh herbs like parsley and cilantro, garlic, vinegar, olive oil, oregano, and red pepper flakes. It’s a tangy, herby sauce traditionally used with grilled meats.

Can I use a different type of steak for this recipe?

Yes! Flank, skirt, and sirloin work great, but feel free to use other cuts like ribeye or tenderloin if you prefer.

How do I make this recipe gluten-free?

To make this dish gluten-free, simply use gluten-free tortillas.

Can I make chimichurri sauce ahead of time?

Yes, chimichurri can be made in advance and stored in the fridge for up to 1 week.

Is avocado chimichurri spicy?

Avocado chimichurri is typically mild, but you can add more red pepper flakes to suit your spice preference.

Conclusion: Elevate Your Meal with Chimichurri Grilled Steak Quesadilla

There you have it—a step-by-step guide to creating a Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri that will wow your family and friends. This dish offers the perfect balance of bold flavors, smoky steak, and creamy avocado, all wrapped up in a crispy, cheesy quesadilla. Whether you’re cooking for a casual weeknight meal or impressing guests at a gathering, this recipe is sure to be a hit.

Don’t wait—gather your ingredients and fire up the grill to experience this irresistible combination of flavors today!

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