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.
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.
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.
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!
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!
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Chimichurri Steak Quesadillas
For the Chimichurri Sauce
- 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
- 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.
- 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.