• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Lunch Beef
4.4 from 5 votes

Chimichurri Steak Quesadillas

Jump to RecipeVideoPrintRate
By: Joanna Cismaru 9 Comments

This post may contain affiliate links. Please read my disclosure policy.

These Grilled Chimichurri Steak Quesadillas are just in time for your Memorial Day weekend party! Marinated steak in a yummy chimichurri sauce, Monterey Jack cheese and sautéed onions enclosed in a Flatout light flatbread, then grilled to perfection! This is how you make perfect quesadillas!

This post is brought to you in partnership with Flatout, celebrating Memorial Day and grilling season! Although I’ve been compensated for my time, all opinions are 100% my own.

Chimichurri Steak Quesadillas

Hey guys, grilling season is officially here! Not that I need warm weather to grill because I’ll do it in sub zero temperature but it sure does help when you have a sunny warm day outside, it just makes it feel like a holiday. Speaking of holidays, Memorial Day is just around the corner which means that grilling is a must, which is why I bring to you these incredible grilled chimichurri steak quesadillas.

I made these quesadillas using Flatout flatbreads, Light Original. Flatout has many different products, so feel free to use whichever you prefer. I love using these for quesadillas, especially grilling them, you end up with the perfect quesadilla every single time, they’re strong enough and more malleable than a tortilla and they won’t break on you.

Flatout flatbread

Let’s talk about that chimichurri sauce. That sauce is money! I’ve used it in a few different recipes before and every single time I fall in love with it over and over again. It’s super flavorful and so simple to make. It works perfectly here as both a marinade and a dipping sauce. Two for the price of one, can’t beat that. Now I marinated the steak here only for about 30 minutes, but as I’ve mentioned before the marinade actually doesn’t penetrate far into the meat, regardless of how long you marinate the meat for. The reason I like to do it is because you get that nice sauce onto the steak and as you grill it, it forms a super tasty crust, it’s really good. Which is all that a marinade really does, it’s a surface treatment.

Chimichurri Steak Quesadillas stacked ontop of one another

The best part is, of course, dipping your quesadilla in that reserved chimichurri sauce. It really is a must because it adds a lot of flavor to your quesadillas. You can also add some to your quesadillas as you assemble them which will add that much more flavor. Totally up to you.

I used a flank steak because I really think it’s an underrated piece of steak and it’s so perfect for feeding a crowd. However, feel free to use any piece of steak you like, it’ll still be just as good.

Hope you give these a try during your long weekend. We’re talking steaks and quesadillas. Makes me real happy!

Chimichurri Steak Quesadilla being dipped into more chimichurri

If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view shot of a stack of chimichurri steak quesadillas
Print
4.41 from 5 votes

Chimichurri Steak Quesadillas

Prep 1 hour hour
Cook 20 minutes minutes
Total 1 hour hour 20 minutes minutes
Rate Recipe
These Grilled Chimichurri Steak Quesadillas are just in time for your Memorial Day weekend party! Marinated steak in a yummy chimichurri sauce, Monterey Jack cheese and sautéed onions enclosed in a Flatout light flatbread, then grilled to perfection! This is how you make perfect quesadillas!
4

Ingredients

For the Chimichurri Sauce

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1/2 cup curly leaf parsley (minced)
  • 1 tablespoon dried oregano ((or fresh))
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper (freshly ground)

For Quesadillas

  • 1 pound flank steak
  • 1 tablespoon olive oil
  • 2 large onions (sliced)
  • 4 Flatout flatbread ((I used Light Original))
  • 2 cups Monterey Jack cheese (shredded)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • In a medium size bowl, whisk together all the chimichurri sauce ingredients. Spoon out about half of the sauce into another small bowl for dipping quesadillas in when serving. 
  • Toss the flank steak in the remaining chimichurri sauce, making sure it's coated in the sauce on both sides. Cover with foil or plastic wrap and refrigerate for at least 30 minutes up to overnight.
  • Heat the 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 from skillet and set aside.
  • Heat your BBQ or heavy based 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's what's going to give the steak a nice flavor and crust. (Do NOT turn off the grill)
  • Place the flank the steak onto a cutting board or plate and cover with foil. Let it rest for about 10 minutes.
  • Remove the foil and cut the steak into very thin slices. Cut the steak against the grain. The reason for this is to minimize the length of each muscle fibre you have to chew. 
  • Assemble quesadillas. Fill each flatbread halfway with about 1/2 cup of the Monterey Jack cheese, 1/4 of the sautéed onion and a quarter of the steak slices. You could add some of the reserved chimichurri sauce now or simply just 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 on both. Remove the quesadillas from the grill and cut each quesadilla in half.
  • Serve while warm with the reserved chimichurri sauce. You can either dip the quesadillas in the sauce or spoon some over the top.

Video

Notes

  1. 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 some Colby or Cheddar cheese.
  2. You can also use any cut of steak for this if you want. I prefer a flank steak for quesadillas, it's perfect for feeding a crowd and I personally love the tender texture and it has a good chew. Feel free to cook the steak as raw or as well done as you like.
  3. It is vital to allow the steaks to rest before slicing into them because cutting into the meat prematurely will lead to loss of juices and that's where all the flavor is. 
  4. Quesadillas are great for freezing. I usually (if there are leftovers) wrap them tightly in plastic wrap then place them in a ziploc bag and then freeze them. To thaw, take them out about an hour before serving then I like to either microwave them for a few seconds to get the cheese melty again or place them on a baking sheet and pop them in the oven at 350 for about 10 or 15 minutes until they're heated through.
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Serving: 1quesadillaCalories: 617kcal (31%)Carbohydrates: 22.36g (7%)Protein: 42.55g (85%)Fat: 39.36g (61%)Saturated Fat: 15.376g (96%)Polyunsaturated Fat: 2.556gMonounsaturated Fat: 19.13gTrans Fat: 0.006gCholesterol: 118mg (39%)Sodium: 903mg (39%)Potassium: 657mg (19%)Fiber: 2.9g (12%)Sugar: 4.32g (5%)Vitamin A: 2350IU (47%)Vitamin C: 19mg (23%)Calcium: 510mg (51%)Iron: 4.7mg (26%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of a stack of chimichurri steak quesadillas

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
Nutrition Facts
Chimichurri Steak Quesadillas
Amount Per Serving (1 quesadilla)
Calories 617 Calories from Fat 354
% Daily Value*
Fat 39.36g61%
Saturated Fat 15.376g96%
Trans Fat 0.006g
Polyunsaturated Fat 2.556g
Monounsaturated Fat 19.13g
Cholesterol 118mg39%
Sodium 903mg39%
Potassium 657mg19%
Carbohydrates 22.36g7%
Fiber 2.9g12%
Sugar 4.32g5%
Protein 42.55g85%
Vitamin A 2350IU47%
Vitamin C 19mg23%
Calcium 510mg51%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.

More delicious recipes from my kitchen

Chimichurri Meatballs

Steak Tacos with Chimichurri Sauce

Buffalo Chicken Quesadillas

Chicken Fajita Quesadillas

Grilled Vegetable Quesadillas

  • 176
  • 1
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

9 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Emma
Emma
Posted: 4 years ago

5 stars
Grilled Chimichurri is delicious!
Nice post. Thank you, Joanna.

0
Reply
Melissa Griffiths
Melissa Griffiths
Posted: 5 years ago

Grilled quesadillas are delicious! And that chimichurri sauce sounds like an amazing companion!

0
Reply
Jane |OilDiffuserZone|
Jane |OilDiffuserZone|
Posted: 5 years ago

5 stars
I’ve never seen this, is it Argentina? First impression is good

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jane |OilDiffuserZone|
Posted: 5 years ago

Chimichurri is Argentinian. 🙂

1
Reply
Erica | HT
Erica | HT
Posted: 5 years ago

Hi, it looks just wonderful, I’m a little sorry that I can not cook such complicated dishes. But someday I’ll try, it inspires me)

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Erica | HT
Posted: 5 years ago

Oh honey, this isn’t complicated, and you will, just put your mind to it. 🙂

0
Reply
James |Thyme to Mango
James |Thyme to Mango
Posted: 5 years ago

I just love Chimichurri steak – or anything with Chimichurri for that matter! – but drowned in melted cheese between tortillas sound more than amazing!

1
Reply
Judy Carmichael
Judy Carmichael
Posted: 5 years ago

5 stars
We had this for our Memorial Day cook out. Everybody loved it. It was easy, delicious and different from the usual food that we have. It is a keeper-for sure. Judy C. , Cupertino, CA

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Judy Carmichael
Posted: 5 years ago

Hey Judy, so glad you liked these quesadillas!

0
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 minutes mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 minutes mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 minutes mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 minutes mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 minutes mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 minutes mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 minutes mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 minutes mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 minutes mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 minutes mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hour hr 15 minutes mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 minutes mins

Salisbury Steak

beef lo mein in a black wok.
30 minutes mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 minutes mins

Easy Beef and Broccoli Stir Fry

skillet shepherd's pie in a cast iron skillet with a portion taken out.
1 hour hr 25 minutes mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 minutes mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hours hrs 30 minutes mins

Italian Stuffed Peppers

side view shot of a bowl with a scoop of spaghetti bolognese in it
40 minutes mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
No AI
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz