Jo Cooks

Pretty Darn Delicious Recipes

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • Recipes
  • Cookbook
  • Blog
  • CHC
  • ABOUT JO
You are here: Home / Recipes / Chimichurri Steak Quesadillas

Chimichurri Steak Quesadillas

May 21, 2017 by Joanna Cismaru 9 Comments

Pin3.64K
Share142
Tweet1
Email
Share
Yum33
3.82K Shares
Jump to Recipe Jump to Video Print Recipe

Last updated on June 2nd, 2018 at 11:17 am

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.

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!

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.

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!

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!

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!

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!

Chimichurri Steak Quesadillas

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!
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: Argentinian
Keyword: mexican food, quesadilla, steak
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 4
Calories: 617kcal
Author: Joanna Cismaru

Ingredients

For the Chimichurri Sauce

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

For Quesadillas

  • 1 lb flank steak
  • 1 tbsp olive oil
  • 2 large onions sliced
  • 4 Flatout flatbread (I used Light Original)
  • 2 cups Monterey Jack cheese shredded
love what you see?Follow @jocooks on Pinterest!

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

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.
 
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.
 
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. 
 
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.
 
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition

Serving: 1quesadilla | Calories: 617kcal | Carbohydrates: 22.36g | Protein: 42.55g | Fat: 39.36g | Saturated Fat: 15.376g | Polyunsaturated Fat: 2.556g | Monounsaturated Fat: 19.13g | Trans Fat: 0.006g | Cholesterol: 118mg | Sodium: 903mg | Potassium: 657mg | Fiber: 2.9g | Sugar: 4.32g | Vitamin A: 47% | Vitamin C: 23% | Calcium: 51% | Iron: 26%
tried this recipe? rate it belowtag @jocooks on instagram and hashtag it #jocooks!
Nutrition Facts
Chimichurri Steak Quesadillas
Amount Per Serving (1 quesadilla)
Calories 617 Calories from Fat 354
% Daily Value*
Total Fat 39.36g 61%
Saturated Fat 15.376g 77%
Trans Fat 0.006g
Polyunsaturated Fat 2.556g
Monounsaturated Fat 19.13g
Cholesterol 118mg 39%
Sodium 903mg 38%
Potassium 657mg 19%
Total Carbohydrates 22.36g 7%
Dietary Fiber 2.9g 12%
Sugars 4.32g
Protein 42.55g 85%
Vitamin A 47%
Vitamin C 23%
Calcium 51%
Iron 26%
* Percent Daily Values are based on a 2000 calorie diet.
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!

More delicious recipes from my kitchen

Chimichurri Meatballs

Chimichurri Meatballs

Steak Tacos with Chimichurri Sauce

Steak Tacos with Chimichurri Sauce

Buffalo Chicken Quesadillas

Buffalo Chicken Quesadillas

Chicken Fajita Quesadillas

Chicken Fajita Quesadillas

Grilled Vegetable Quesadillas

Grilled Vegetable Quesadillas

Pin3.64K
Share142
Tweet1
Email
Share
Yum33
3.82K Shares


9 Comments

« Mixed Fruit with Lemon-Basil Dressing
Shrimp Shiitake Noodles »

DON'T FORGET TO SUBSCRIBE TO JOCOOKS NEWSLETTER FOR FREE AND RECEIVE ALL NEW RECIPE NOTIFICATIONS DELIVERED RIGHT INTO YOUR INBOX. PLUS YOU'LL GET A FREE EBOOK!!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Your purchase helps support my work and helps in maintaining this blog, while at no extra cost to you.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

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

Comments

  1. Emma says

    February 21, 2019 at 1:04 am

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

    Reply
  2. Melissa Griffiths says

    August 7, 2017 at 5:50 pm

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

    Reply
  3. Jane |OilDiffuserZone| says

    June 13, 2017 at 2:10 pm

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

    Reply
    • Joanna Cismaru says

      June 13, 2017 at 5:55 pm

      Chimichurri is Argentinian. 🙂

      Reply
  4. Erica | HT says

    June 13, 2017 at 8:06 am

    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)

    Reply
    • Joanna Cismaru says

      June 13, 2017 at 8:41 am

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

      Reply
  5. James |Thyme to Mango says

    June 11, 2017 at 12:11 am

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

    Reply
  6. Judy Carmichael says

    May 30, 2017 at 9:21 am

    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

    Reply
    • Joanna Cismaru says

      May 30, 2017 at 10:10 am

      Hey Judy, so glad you liked these quesadillas!

      Reply

Meet Jo

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More…

My Cookbook

30-Minute One-Pot Meals cookbook
ORDER NOW: AMAZON | BARNES AND NOBLE | INDIE BOUND | BOOKS-A-MILLION
SUBSCRIBE FOR FREE AND GET A FREE EBOOK

Popular Now

Easy Chicken Enchilada CasseroleEasy Chicken Enchilada Casserole1.22M Total Shares
Crockpot Chicken Noodle SoupCrockpot Chicken Noodle Soup484.05K Total Shares
Crockpot Salsa ChickenCrockpot Salsa Chicken222.34K Total Shares
Garlic Parsley Butter ShrimpGarlic Parsley Butter Shrimp119.86K Total Shares
Tandoori ChickenTandoori Chicken82.09K Total Shares
Chicken in Garlic and Herb SauceChicken in Garlic and Herb Sauce64.18K Total Shares
Mini Salted Caramel CheesecakesMini Salted Caramel Cheesecakes63.70K Total Shares
Lemon BarsLemon Bars56.71K Total Shares

Featured on:

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • Recipes
  • Cookbook
  • Blog
  • CHC
  • ABOUT JO

Featured on:

Copyright © 2019 · Privacy Policy | Work With Me