Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri: A Flavor-Packed Delight

If you are searching for a meal that bursts with fresh, vibrant flavors while remaining simple to prepare, this Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri will become one of your favorites. Combining the zesty, herbaceous punch of Argentine chimichurri with tender grilled beef and melty cheese, this recipe transforms everyday ingredients into a delicious, satisfying dish. It perfectly balances smoky, fresh, and creamy elements wrapped inside crispy tortillas. Whether you are cooking for family, friends, or just yourself, this quesadilla is an excellent option for a weeknight dinner or casual gathering. Plus, it is beginner-friendly and adaptable — ideal for anyone new to cooking or looking for a flavorful meal without fuss. Replacing pork or bacon with beef makes the dish hearty and savory, while still keeping it accessible.

Ingredients and Preparation

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• ¼ cup fresh cilantro, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh oregano or 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (adjust according to heat preference)
• 2 tablespoons red wine vinegar
• ½ cup extra virgin olive oil
• Salt and freshly ground black pepper, to taste

For the Avocado Chimichurri:

• 1 ripe avocado, peeled and pitted
• ⅓ cup prepared chimichurri sauce (from above)
• Juice of ½ lime
• Salt, to taste

For the Steak and Quesadilla:

• 1 lb beef flank steak or skirt steak
• 4 large flour tortillas
• 2 cups shredded Monterey Jack or mozzarella cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste

Step-by-Step Instructions

1. Prepare the Chimichurri Sauce:

• In a medium bowl, combine chopped parsley, cilantro, garlic, oregano, and red pepper flakes.
• Add the red wine vinegar and olive oil. Stir well to blend all ingredients evenly.
• Season the mixture with salt and black pepper according to your taste.
• Set aside to allow the flavors to meld. This resting time enhances the sauce’s vibrancy.

2. Make the Avocado Chimichurri:

• In a small bowl, mash the ripe avocado until smooth using a fork or spoon.
• Add ⅓ cup of the prepared chimichurri sauce into the mashed avocado.
• Squeeze in the lime juice and stir thoroughly until well combined.
• Add salt to taste and adjust the seasoning as needed.
• Cover and refrigerate until ready to serve.

3. Marinate and Grill the Steak:

• Pat the beef steak dry with paper towels. Season both sides generously with salt and pepper.
• Optional: Lightly brush the steak with 2 tablespoons of chimichurri for an added layer of flavor before grilling.
• Preheat your grill or grill pan to medium-high heat.
• Place the steak on the grill and cook for about 4-6 minutes per side for medium-rare. Adjust cooking time based on your preferred doneness.
• Remove the steak from the grill and transfer it to a cutting board. Allow it to rest for 5-10 minutes. Resting helps the meat retain its juices and ensures tenderness.
• Slice the steak thinly against the grain into bite-sized strips.

4. Assemble the Quesadillas:

• Heat a large non-stick skillet or griddle over medium heat.
• Lay one flour tortilla flat on the skillet.
• Sprinkle approximately ½ cup of shredded cheese evenly across the tortilla.
• Spread a layer of sliced grilled steak evenly over the cheese.
• Add another ½ cup of cheese on top of the steak to help bind the quesadilla together when melted.
• Place a second tortilla on top to form a sandwich.
• Cook for 3-4 minutes until the bottom tortilla turns golden brown and the cheese begins melting.
• Carefully flip the quesadilla and cook the other side for another 3-4 minutes until golden and crispy.
• Remove from heat and repeat the process with the remaining tortillas and fillings.

5. Serve:

• Transfer the quesadillas to a cutting board and slice each into 4 wedges.
• Serve warm with generous dollops or drizzles of the creamy avocado chimichurri sauce on top.
• Optionally, garnish with fresh cilantro or lime wedges for an added pop of color and flavor.

Beginner Tips and Notes

• Choose the Right Cut of Steak: Flank or skirt steak is preferred for its flavor and quick cooking time. Sirloin or ribeye can also be substituted if desired.
• Let the Meat Rest: Resting cooked steak for 5-10 minutes after grilling is crucial. It allows juices to redistribute, resulting in tender, juicy bites.
• Fresh Herbs Matter: Use fresh parsley, cilantro, and oregano for authentic, bright chimichurri flavor. Dried herbs can be used in a pinch but will alter the taste slightly.
• Control the Heat: Adjust red pepper flakes in chimichurri according to your spice tolerance. You can omit them entirely for a milder sauce.
• Don’t Overfill Quesadillas: Too much filling makes flipping difficult and may cause the quesadilla to fall apart. Balance is key.
• Non-stick Skillet Helps: Use a non-stick or cast iron skillet for even cooking and easy flipping.
• Make Ahead: Chimichurri sauce can be prepared a day in advance to deepen flavors. Avocado chimichurri is best fresh but can be stored for a few hours.
• Extra Crispy Tips: For a crispier quesadilla, add a small pat of butter to the pan alongside olive oil before cooking.

Serving Suggestions

• Pair with a simple mixed green salad tossed in lime vinaigrette for freshness.
• Add a side of black beans or Mexican rice to round out the meal.
• Top with pickled jalapeños or fresh pico de gallo for extra brightness and crunch.
• Serve with lime wedges to squeeze over the quesadilla just before eating.
• For a lighter alternative, serve grilled steak with chimichurri over greens instead of in quesadillas.

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Engagement Features

• What herbs do you like best in your chimichurri? Share your favorite combinations!
• Have you tried avocado chimichurri before? How did you serve it?
• Do you prefer your quesadillas extra cheesy or more focused on the steak?
• Have you substituted chicken for steak in quesadillas? What seasoning did you use?
• Who would you invite to share this flavorful meal? Tag or tell them about it!

This Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri brings together smoky grilled beef, fresh herbaceous sauce, and creamy avocado in a crispy tortilla shell. The recipe is approachable for beginners and impressive enough for guests. It shows how simple ingredients with thoughtful preparation can create extraordinary flavor and satisfaction. Try this recipe to enjoy a delicious fusion of Argentine and Mexican culinary traditions right at home. Enjoy the bright, fresh, and hearty experience packed in every bite.