Description
A savory quesadilla filled with grilled steak and melted cheese, topped with a vibrant avocado chimichurri sauce that adds a fresh, herby kick.
Ingredients
Scale
- 1 lb flank steak or sirloin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup fresh cilantro, chopped
- For the Avocado Chimichurri:
- 1 ripe avocado
- 1/2 cup fresh parsley
- 1/4 cup fresh oregano leaves
- 3 cloves garlic
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/4 teaspoon red pepper flakes
- Salt to taste
Instructions
- Season the steak with salt and pepper. Grill over high heat for 4-5 minutes per side for medium-rare, or to your liking. Let rest for 5 minutes, then slice thinly against the grain.
- While the steak rests, make the avocado chimichurri: In a food processor, combine avocado, parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Pulse until smooth but still slightly chunky. Set aside.
- Lay tortillas flat. On one half of each tortilla, sprinkle a layer of cheese, then add sliced steak, and drizzle with some chimichurri. Fold the other half over to enclose the filling.
- Heat a large skillet over medium heat. Cook each quesadilla for 2-3 minutes per side until golden brown and the cheese is melted.
- Remove from skillet, cut into wedges, and serve with extra avocado chimichurri on the side.
Notes
For a spicier kick, add a chopped jalapeño to the chimichurri. You can also use chicken or portobello mushrooms instead of steak.
Nutrition
- Calories: 650
- Sugar: 3g
- Fat: 40g
- Carbohydrates: 35g
- Protein: 35g