Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri 🥑🔥

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Best Chimichurri Grilled Steak Quesadilla with Avocado Recipe

If you’re searching for the best Chimichurri Grilled Steak Quesadilla with Avocado recipe, look no further. This dish is flavorful, simple to prepare, and perfect for any occasion. Whether you need a quick weeknight dinner or a dish to impress guests, this recipe guarantees success.

With roots in Argentina, Chimichurri sauce traditionally accompanies grilled meats, adding a vibrant and zesty flavor. By marrying it with a classic quesadilla, you create a fusion dish that enhances both the flavors and textures of traditional Mexican and Argentinean cuisine. Follow these step-by-step instructions to create a delicious homemade version.

Why You’ll Love This Best Chimichurri Grilled Steak Quesadilla with Avocado Recipe

  • Easy to Make: Simple steps ensure success for cooks of all levels.
  • Packed with Flavor: A perfect blend of fresh herbs, lime juice, and spices enhances every bite.
  • Customizable: Add mushrooms, bell peppers, or jalapenos to match your taste preferences.
  • Meal Prep Friendly: Stores well in the fridge or freezer for future meals.
  • Kid & Family Approved: A comforting dish that pleases all ages.

    Time Requirements:

  • Prep Time: 40 minutes (includes marinating)
  • Cook Time: 15 minutes
  • Total Time: 55 minutes

    Ingredients for the Best Chimichurri Grilled Steak Quesadilla with Avocado Recipe

    To make this delicious dish, gather these ingredients:

  • For the Chimichurri Sauce:
    • 1 cup fresh parsley, finely chopped
    • 1 cup fresh cilantro, finely chopped
    • 3 cloves garlic, minced
    • 1 tablespoon oregano (fresh or dried)
    • 1 teaspoon red pepper flakes (optional, for heat)
    • 2 tablespoons red wine vinegar
    • 1/2 cup olive oil
    • Salt and pepper, to taste
  • For the Steak:
    • 1 pound steak (flank, skirt, or sirloin)
    • Salt and pepper, to season
  • For the Avocado Chimichurri:
    • 1 ripe avocado
    • 1 cup prepared chimichurri sauce
    • Juice of 1 lime
  • For the Quesadilla:
    • 2 10-inch tortillas (use gluten-free for a gluten-free option)
    • 1 cup Monterey Jack cheese, shredded
    • 1 cup chimichurri grilled steak, thinly sliced
    • 1 cup avocado chimichurri
    • 1 cup onion, sliced

      Dietary Variations:

  • Gluten-Free: Substitute regular tortillas with gluten-free tortillas.
  • Dairy-Free: Use a dairy-free cheese alternative instead of Monterey Jack.
  • Vegan: Replace steak with grilled portobello mushrooms and use plant-based cheese.
  • this PIN FOR LATER

  • How to Make the Best Chimichurri Grilled Steak Quesadilla with Avocado – Step by Step

    Step 1: Prepare the chimichurri sauce by mixing the parsley, cilantro, garlic, oregano, and red pepper flakes in a bowl. Add the red wine vinegar and 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 to coat it well. 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 cooked to your liking. Once done, let it rest for 5-10 minutes before slicing thinly.

    Step 4: Prepare the avocado chimichurri. Mash the avocado in a small bowl until smooth. Mix in the prepared chimichurri sauce and lime juice, stirring until fully combined. Adjust seasoning with salt and pepper if necessary.

    Step 5: Heat a pan over medium heat and place one tortilla in the pan.

    Step 6: 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 7: Cook the quesadilla for 2-4 minutes on each side, until both sides are golden brown and crispy, and the cheese is fully melted.

    Step 8: Slice and serve hot for a tasty, flavorful meal!

    Expert Tips for the Best Chimichurri Grilled Steak Quesadilla with Avocado Recipe

  • Tip 1: Use fresh, high-quality ingredients for maximum flavor.
  • Tip 2: Allow the steak to marinate for at least 30 minutes for enhanced taste.
  • Tip 3: Maintain the right cooking temperature to avoid burning the tortillas.
  • Tip 4: Store leftovers properly by allowing the quesadillas to cool before sealing in airtight containers.

    Chef’s Secrets for Making the Best Chimichurri Grilled Steak Quesadilla with Avocado

  • Perfect Cooking Techniques: Whether grilling steak or melting cheese, precise timing matters.
  • Flavor Enhancements: Adding lime or lemon juice can elevate the freshness of the dish.
  • Texture Balance: Combining crunchy onions with creamy avocado and tender steak creates a perfect bite.

    Serving Suggestions for the Best Chimichurri Grilled Steak Quesadilla with Avocado Recipe

  • Pair with: A light arugula salad or roasted sweet potatoes.
  • Garnish with: Fresh cilantro leaves or a drizzle of extra chimichurri sauce.
  • Best Drink Pairings: Complements a chilled glass of white wine or a tangy mocktail.

    Nutritional Information: Best Chimichurri Grilled Steak Quesadilla with Avocado Recipe

    This dish provides a nutritious balance of proteins, healthy fats, and fibers, making it a healthy choice.

  • Calories: 450 kcal
  • Protein: 28 g
  • Carbohydrates: 40 g
  • Fat: 18 g
  • Fiber: 7 g
  • Vitamins & Minerals: Rich in Vitamin C, Iron, and healthy fats.

    Storage and Leftovers: Best Chimichurri Grilled Steak Quesadilla with Avocado Recipe

  • Refrigeration: Store in an airtight container for up to 3 days.
  • Freezing: Allow to cool completely before freezing in a freezer-safe container.
  • Reheating: Warm in an oven at 350°F (175°C) for the best texture.

    Frequently Asked Questions About the Best Chimichurri Grilled Steak Quesadilla with Avocado Recipe

    1. Can I make this dish ahead of time?
      Yes! Prepare the components in advance and refrigerate separately. Assemble and grill when ready to serve.
    2. What can I substitute for steak?
      You can replace steak with tofu or grilled vegetables like mushrooms and bell peppers.
    3. How do I double the recipe?
      Simply double the ingredients and use a larger grill or multiple pans.
    4. Is this recipe good for meal prep?
      Absolutely! Divide into portions and store in meal-prep containers for easy weekday meals.

      Related Recipes to Try

      Here are three delicious recipes from Optimal Recipes that pair well with the Chimichurri Grilled Steak Quesadilla with Avocado:

  • Savory Chicken Alfredo Pasta
    A creamy Alfredo pasta dish that’s easy to prepare and packed with flavor.
  • Spicy Garlic Shrimp Stir-Fry
    A quick, bold-flavored shrimp dish perfect for pairing with rice or vegetables.
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Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri 🥑🔥

  • Total Time: 55
  • Yield: 4 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

A delicious quesadilla filled with grilled steak and avocado chimichurri, offering a unique twist on traditional flavors.

Ingredients

Scale
  • Chimichurri Sauce:
    • 1 cup fresh parsley, finely chopped
    • 1 cup fresh cilantro, finely chopped
    • 3 cloves garlic, minced
  • Steak:
    • 1 pound steak (flank, skirt, or sirloin)
    • Salt and pepper, to season
  • Avocado Chimichurri:
    • 1 ripe avocado
    • 1 cup prepared chimichurri sauce
    • Juice of 1 lime
  • Chimichurri Grilled Steak Quesadilla:
    • 2 10-inch tortillas
    • 1 cup Monterey Jack cheese, shredded
    • 1 cup chimichurri grilled steak, thinly sliced
    • 1 cup avocado chimichurri
    • 1 cup onion, sliced

Instructions

  1. Prepare the chimichurri sauce by mixing the parsley, cilantro, garlic, oregano, and red pepper flakes (if using) in a bowl. Add the red wine vinegar and olive oil, then season with salt and pepper. Stir well to combine.
  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.
  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.
  4. Prepare the avocado chimichurri: Mash the avocado in a small bowl until smooth. Mix in the prepared chimichurri sauce and lime juice, stirring until fully combined. Adjust seasoning with salt and pepper if necessary.
  5. Heat a pan over medium heat and place one tortilla in the pan.
  6. 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.
  7. 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.
  8. Slice and serve hot for a tasty, flavorful meal!

Notes

  • Use gluten-free tortillas for a gluten-free option.
  • Adjust the ingredients according to personal taste.
  • Prep Time: 40
  • Cook Time: 15
  • Category: Main Dish
  • Method: Grilling and Pan-Cooking
  • Cuisine: Latin American

Nutrition

  • Serving Size: 1 quesadilla
  • Calories: 400
  • Sugar: 2g
  • Sodium: 500mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 80mg

Keywords: Chimichurri, Grilled Steak, Quesadilla, Avocado

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