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# Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri: The Ultimate Weeknight Delight!
If you're like most of us juggling a busy schedule, trying to whip up a home-cooked meal that checks all the boxes—delicious, quick, and a hit with the family—can sometimes feel like an Olympic event. Fear not, because the *Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri* is here to save the day! This mouthwatering dish not only brings vibrant flavors to your table but also adds a dash of elegance to a classic favorite. And let's be honest, who doesn't love a quesadilla?
## Why You'll Love This Chimichurri Grilled Steak Quesadilla
Imagine biting into a crispy quesadilla stuffed with seasoned grilled steak, oozing cheese, and the fresh zing of chimichurri sauce. It's like a fiesta in your mouth! Plus, it’s an ideal way to use up leftover steak—if you can resist devouring it all straight off the grill. When you bring this dish to the dinner table, prepare for compliments that will make you feel like a culinary superstar!
Let’s dive right in and make some magic happen in the kitchen.
## Ingredients
Here's what you'll need for your *Chimichurri Grilled Steak Quesadilla*:
### For the Quesadilla:
- 1 pound flank or skirt steak
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 4 large flour tortillas
- 2 cups shredded cheese (cheddar or Monterey Jack work well)
### For the Chimichurri Sauce:
- 1 cup fresh parsley, chopped
- ½ cup fresh cilantro, chopped
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- ½ cup olive oil
- ¼ cup red wine vinegar
- Salt and pepper, to taste
### For the Avocado Chimichurri:
- 1 ripe avocado, mashed
- 1 tablespoon lime juice
- Additional chimichurri sauce from above (to taste)
### Optional Toppings:
- Sour cream
- Sliced jalapeños
- Extra chimichurri drizzle
## Steps to Culinary Glory
1. **Prep the Chimichurri**: In a bowl, mix the parsley, cilantro, minced garlic, red pepper flakes, olive oil, red wine vinegar, and a pinch of salt and pepper. Allow it to sit for about 15 minutes. This will let all those flavors mingle like old friends at a reunion.
2. **Grill the Steak**: Rub the steak with olive oil, salt, and pepper, then grill over medium-high heat for about 4-6 minutes per side, depending on your preferred level of doneness. Once cooked, let it rest for a few minutes before slicing it thinly against the grain—this makes it more tender.
3. **Assemble Quesadillas**: Lay out a tortilla, sprinkle a third of the cheese on one half, add a portion of the sliced steak, and a generous drizzle of your chimichurri sauce. Fold the tortilla over and repeat with the remaining tortillas.
4. **Cook the Quesadillas**: Wipe down the grill or a skillet with a bit of oil and heat it over medium heat. Cook each quesadilla for about 3-4 minutes on each side, or until the cheese is melted and the tortilla is golden brown. You can slice them into wedges for that extra “wow” factor.
5. **Whip Up Avocado Chimichurri**: In a small bowl, combine the mashed avocado, lime juice, and a bit of chimichurri sauce. Mix until smooth. This gorgeous green sauce adds both creaminess and flavor that will have your taste buds dancing.
## Cooking Tips
- If you don’t have flank steak on hand, feel free to substitute it with chicken or even grilled veggies for a vegetarian twist.
- For added flavor, marinate the steak in chimichurri for a few hours before grilling. Trust me; your taste buds will thank you!
- Don't worry if your guac is a shade of green that reminds you of your high school science project—just tell everyone it’s artisanal!
## A Quick Personal Anecdote
I first stumbled upon this recipe during one of those hectic nights when the fridge was whispering "There's nothing to eat!" As I rummaged around for some quick inspiration, a simple quesadilla became a culinary adventure that transformed a regular weeknight into something special. Now it’s a staple in our household, with even my picky eater asking for seconds! If it can please my little critics, you know it’s a winner!
## FAQs
**Can I substitute the flank steak in this recipe?**
Absolutely! Chicken, shrimp, or even portobello mushrooms work great here. Just adjust the cooking time based on your protein of choice.
**How can I store leftovers?**
Store leftover quesadillas in an airtight container in the fridge for up to 3 days. You can reheat them in the oven or a skillet—there’s nothing like a crispy quesadilla!
**Is chimichurri sauce gluten-free?**
Yes, it is! Feel free to enjoy this delightful sauce without any gluten worries.
You’ve now got a fantastic recipe for *Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri* that will no doubt have your kitchen buzzing with delight! It’s quick, oh-so-delicious, and perfect for the busy lives we lead. So grab your apron, get ready to sizzle, and watch as your loved ones savor every last bite. Enjoy the journey of cooking, and revel in the smiles that follow!
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Discover even more culinary adventures on my blog, especially my flavorful [weeknight dinners](https://al3ab.tech/) that fit perfectly into any busy schedule. And while you're there, don’t miss my guide on [quick meal prep ideas](https://al3ab.tech/) that will have you organized and stress-free, making dinner party planning a breeze!
**Meta Description**: Chimichurri Grilled Steak Quesadilla is the perfect recipe for busy nights. Quick, easy, and delicious, this dish will become your go-to meal. Try it today!
