If you’re looking for a flavor-packed meal that comes together in just over half an hour, look no further than these Chimichurri Steak Quesadillas. Imagine juicy steak, caramelized veggies, bubbly cheese, and the punchy brightness of homemade (or store-bought!) chimichurri, all wrapped up in a crispy, golden tortilla. This recipe will quickly become your go-to whenever the craving for something bold and satisfying strikes. Whether you’re cooking for friends, family, or just treating yourself, these quesadillas are a guaranteed crowd-pleaser!
Ingredients You’ll Need
The beauty of Chimichurri Steak Quesadillas lies in their straightforward, honest ingredients. Each component has an essential role: from the tender steak to the herby chimichurri and melting cheese, every layer brings something special to the table.
- Flank steak (or skirt steak): This cut is perfect for quick cooking and turns out incredibly juicy when sliced thinly against the grain.
- Salt: Essential for seasoning the steak and bringing all the flavors to life.
- Black pepper: A simple touch that adds a subtle kick and rounds out the seasoning.
- Olive oil: Helps sear the steak and infuses it with richness.
- Flour tortillas: These large tortillas crisp up beautifully and hold everything together.
- Shredded mozzarella or Monterey Jack cheese: Both melt into gooey perfection; pick your favorite or use a blend.
- Chimichurri sauce: The star condiment here, bringing tang, herbiness, and a little heat; use your own or a high-quality store-bought version.
- Red onion: Thinly sliced for sharpness and crunch, which contrast nicely with the steak and cheese.
- Red bell pepper: Brings sweetness, color, and a little extra crunch.
- Butter or oil for cooking: Ensures those tortillas get extra golden and crisp on the outside.
How to Make Chimichurri Steak Quesadillas
Step 1: Season and Sear the Steak
Start by liberally seasoning your flank steak with salt and pepper on both sides. Heat a tablespoon of olive oil in a skillet over medium-high heat until shimmering hot, then lay the steak down. Sear for about 3 to 4 minutes on each side, or until you reach your preferred level of doneness — juicy and rosy for medium-rare is my favorite. Once done, remove it from the pan and let it rest for 5 minutes. This little pause lets all the flavorful juices redistribute inside the steak.
Step 2: Prep and Slice
While the steak is resting, thinly slice your red onion and red bell pepper. Once the steak has rested, use a sharp knife to slice it thinly against the grain. Slicing against the grain guarantees each bite is melt-in-your-mouth tender, rather than chewy.
Step 3: Assemble the Quesadillas
Heat a bit of butter or oil in a large skillet over medium heat — just enough to coat the bottom. Place one tortilla in the pan and sprinkle one half with a generous handful of cheese to anchor everything. Top with slices of steak, then scatter over the red onions and bell peppers. Drizzle a big spoonful of chimichurri sauce right over the fillings (this is where the magic happens!). Add a little more cheese to help things “glue” together, then fold the tortilla over to make a half-moon shape.
Step 4: Toast to Crispy Perfection
Let your folded quesadilla cook for about 2 to 3 minutes per side, pressing gently with a spatula to help brown and meld the fillings. It’s ready when it’s beautifully golden on both sides and the cheese is irresistibly gooey. Repeat this process with your remaining tortillas and fillings.
Step 5: Slice and Serve
Transfer the finished quesadillas to a cutting board and let them rest for a minute or two, then slice them into wedges. Serve immediately, with an extra bowl of chimichurri sauce for dipping — trust me, you’ll want every drop!
How to Serve Chimichurri Steak Quesadillas
Garnishes
Top your freshly made quesadillas with a sprinkle of chopped cilantro, a few slices of avocado, or an extra drizzle of chimichurri sauce for irresistible flavor and a pop of color. A wedge of lime on the side is never out of place either, adding zing with every squeeze.
Side Dishes
Pair these Chimichurri Steak Quesadillas with cool, zesty sides like a crisp cucumber-tomato salad or a simple bowl of guacamole. Rice and beans make for a heartier spread, or serve them with grilled corn for an extra treat.
Creative Ways to Present
For parties, slice each quesadilla into smaller wedges and arrange them platter-style with little bowls of chimichurri, sour cream, and salsa for dipping. Or, try stacking the wedges in a tower and topping them with crumbled queso fresco and herbs for an eye-catching appetizer table centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have leftover Chimichurri Steak Quesadillas, store them in an airtight container in the refrigerator for up to three days. Keep the chimichurri sauce separate if possible, so everything stays fresh and vibrant.
Freezing
These quesadillas actually freeze surprisingly well! Let them cool completely, layer them between sheets of parchment, and seal in a freezer-safe bag or container. They’ll keep for up to two months and make for a satisfying homemade freezer meal.
Reheating
To regain that crave-worthy crispness, reheat the quesadillas on a skillet over medium heat, just a few minutes per side. You can also pop them in a 375°F oven for 8-10 minutes, which keeps the tortillas crispy and the steak juicy.
FAQs
Can I make these with chicken or a vegetarian filling?
Absolutely! Swap the steak with grilled chicken breast or even portobello mushrooms for a hearty vegetarian twist. Both options soak up the chimichurri sauce beautifully, making for fabulous alternative quesadillas.
What’s the best cheese for Chimichurri Steak Quesadillas?
Monterey Jack and mozzarella are tops for melting and mild flavor, but feel free to mix in sharp cheddar, pepper jack, or even a sprinkle of queso fresco for a twist.
Can I use store-bought chimichurri sauce?
Yes! While homemade chimichurri gives unbeatable freshness, a good-quality store-bought version saves time and still infuses your quesadillas with bold, herby goodness.
Are these quesadillas gluten-free?
They can be! Simply use your favorite gluten-free tortillas to make Chimichurri Steak Quesadillas completely gluten-free. All the other filling ingredients are naturally gluten-free.
How far ahead can I prep the steak and veggies?
You can sear and slice the steak as well as prep the sliced veggies a day ahead. They’ll keep well in the fridge until you’re ready to assemble and cook the quesadillas fresh.
Final Thoughts
Chimichurri Steak Quesadillas are a true celebration of vibrant flavors and cozy comfort — no fancy techniques required. Treat yourself and the people you love to these golden, melty quesadillas; once you try them, you’ll be dreaming up new filling and dipping ideas every time. Don’t wait: fire up your skillet and let the feast begin!
