Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri
Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri is an explosion of flavor wrapped in a warm tortilla. This dish combines the bold, herbaceous notes of traditional chimichurri with succulent grilled steak and creamy avocado, creating a quesadilla that’s both vibrant and satisfying. Perfect for a weeknight dinner or a weekend gathering, this recipe will make your taste buds dance with joy.
Key Takeaways:
- Preparation time: 30 minutes
- Difficulty level: Intermediate
- Main ingredients: Steak, tortillas, chimichurri sauce, avocado, cheese
- Special techniques: Grilling, making chimichurri sauce from scratch
- Storage information: Refrigerate leftovers in an airtight container for up to 3 days
Introduction to Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri:
Chimichurri sauce originated in Argentina and has become a staple in many South American cuisines. Traditionally made with parsley, garlic, vinegar, and olive oil, this vibrant sauce is used as a marinade or condiment for grilled meats. The blend of fresh herbs and zesty flavors makes it a perfect companion for steak, enhancing the meat’s richness and adding a refreshing element to the dish.
The quesadilla, on the other hand, hails from Mexico, where it is a beloved street food. Typically made with cheese and other fillings sandwiched between two tortillas and grilled until crispy, quesadillas are versatile and can cater to a variety of tastes. The fusion of chimichurri and quesadilla brings together two culinary traditions, resulting in a dish that showcases the best of both worlds, with the tender grilled steak and creamy avocado chimichurri complementing each other beautifully.
Combining these two elements creates a dish that is not only delicious but also significant in its representation of cultural culinary practices. The Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri is an homage to the rich flavors of South America and Mexico, making it a fantastic choice for those looking to explore a fusion of flavors.
Ingredients for Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri:
- For the Chimichurri Sauce:
- 1 cup fresh parsley, chopped (adds herbal freshness)
- 1/2 cup fresh cilantro, chopped (adds a citrusy flavor)
- 4 garlic cloves, minced (provides depth and aroma)
- 1/2 teaspoon red pepper flakes (adds a hint of heat)
- 1/4 cup red wine vinegar (for acidity and tang)
- 1/2 cup olive oil (brings richness and smoothness)
- Salt and pepper to taste (enhances overall flavor)
- For the Quesadilla:
- 1 pound flank or skirt steak (the star protein, tender and flavorful)
- 4 large flour tortillas (the base for the quesadilla)
- 1 cup shredded cheese (like Monterey Jack or cheddar for gooeyness)
- 1 ripe avocado (for the avocado chimichurri)
- Juice of 1 lime (to brighten the avocado chimichurri)
- Additional salt and pepper for seasoning the steak
- Olive oil for grilling
Preparation Steps for Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri:
1. Prepare the Chimichurri Sauce: In a medium bowl, combine the chopped parsley, cilantro, minced garlic, red pepper flakes, and red wine vinegar. Slowly whisk in the olive oil until well blended. Season with salt and pepper to taste. Set aside to let the flavors meld.
2. Marinate the Steak: Season the flank or skirt steak with salt and pepper, then drizzle with some of the chimichurri sauce. Let it marinate for at least 15 minutes, or up to 2 hours for a deeper flavor.
3. Grill the Steak: Preheat your grill (or grill pan) over medium-high heat. Grill the steak for about 4-5 minutes on each side for medium-rare, or adjust the time to achieve your desired doneness. Once cooked, remove from the grill and let it rest for 5 minutes before slicing it against the grain into thin strips.
4. Make the Avocado Chimichurri: In a small bowl, mash the avocado. Add the juice of one lime, a few tablespoons of the chimichurri sauce, and season with salt and pepper. Mix until combined, keeping some chunks for texture.
5. Assemble the Quesadillas: On one half of a tortilla, layer some grilled steak, a generous amount of shredded cheese, and a dollop of the avocado chimichurri. Fold the tortilla over to create a half-moon shape.
6. Cook the Quesadillas: Heat a skillet over medium heat and add a little olive oil. Place the quesadilla in the skillet and cook for 3-4 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining tortillas.
7. Serve: Cut the quesadillas into wedges and serve with extra chimichurri sauce and avocado chimichurri on the side.
Flavor Profile of Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri:
The Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri offers a delightful medley of flavors and textures. The grilled steak brings a savory, smoky depth, while the chimichurri sauce adds a punch of freshness with its bright herbs and a subtle kick from the garlic and red pepper flakes.
The creamy avocado chimichurri introduces a luxurious texture that balances the crispy tortilla. Each bite is a combination of the crispy exterior of the quesadilla, the melty cheese, and the juicy steak, all enhanced by the zesty, herbaceous notes of the chimichurri. The aromas of grilled meat and fresh herbs waft together, enticing you to take that first delicious bite.
Benefits of Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri:
This dish not only satisfies your taste buds but also packs a nutritional punch. The steak provides a rich source of protein and essential nutrients like iron and zinc, vital for energy and immune function. The chimichurri sauce, loaded with fresh herbs, offers antioxidants and anti-inflammatory properties, promoting overall health.
Avocados are a superfood, rich in healthy fats, particularly monounsaturated fats, which are known to support heart health. They also provide fiber, vitamins, and minerals, making the avocado chimichurri a nutritious addition. Moreover, the dish is versatile enough to accommodate various dietary preferences; you can easily swap the steak for grilled vegetables or plant-based proteins for a vegetarian option.
Serving Suggestions for Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri:
Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri is incredibly versatile when it comes to serving suggestions. For a complete meal, pair it with a fresh side salad featuring mixed greens, cherry tomatoes, and a light vinaigrette. Alternatively, serve it alongside seasoned black beans or a corn salsa for a refreshing contrast.
You can also elevate the presentation by garnishing the quesadillas with additional cilantro and lime wedges. Consider offering a variety of dipping sauces, like sour cream, pico de gallo, or extra chimichurri, to enhance the flavor experience. This dish is perfect for entertaining, as it can be cut into small wedges and served as an appetizer or part of a larger taco bar.
Storage Tips for Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri:
To ensure the freshness and quality of your Chimichurri Grilled Steak Quesadilla, it’s essential to store it correctly. If you have leftovers, allow the quesadillas to cool to room temperature. Then, place them in an airtight container and refrigerate for up to 3 days.
For longer storage, consider freezing the quesadillas. Wrap each quesadilla tightly in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 2 months. When you’re ready to enjoy them, simply thaw them overnight in the refrigerator and reheat in a skillet or oven until warmed through.
Conclusion:
The Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri is a delightful fusion of flavors that is sure to impress your family and friends. With its combination of tender steak, gooey cheese, and zesty chimichurri, this recipe is not only delicious but also easy to prepare. Whether you’re hosting a gathering or simply looking for a satisfying weeknight meal, this dish is a must-try. So grab your ingredients and get ready to create a culinary masterpiece!
FAQ Section:
1. Can I use chicken or vegetables instead of steak?
Yes! This recipe is versatile, and you can easily substitute chicken, shrimp, or grilled vegetables for the steak to suit your dietary preferences.
2. How spicy is the chimichurri sauce?
The chimichurri sauce has a mild heat from the red pepper flakes, but you can adjust the quantity to your taste. If you prefer it spicier, feel free to add more.
3. Can I make the chimichurri sauce ahead of time?
Absolutely! You can prepare the chimichurri sauce a day in advance and store it in the refrigerator. It will actually taste better as the flavors meld.
4. What cheese works best for quesadillas?
Monterey Jack, cheddar, or a Mexican cheese blend are ideal for quesadillas due to their melting properties. Choose your favorite!
5. How do I prevent the tortillas from getting soggy?
To prevent soggy tortillas, ensure that your steak isn’t overly juicy, and use a sufficient amount of cheese as it acts as a barrier. Cooking the quesadilla until the cheese is melted and the tortilla is crispy also helps.
6. Can I make this recipe gluten-free?
Yes! Simply substitute regular flour tortillas with gluten-free tortillas, and you can enjoy the dish without gluten.
7. What are some good sides to serve with this dish?
Consider serving it with a light salad, black beans, corn salsa, or even chips and guacamole for a complete meal.
8. How do I reheat leftover quesadillas?
You can reheat leftover quesadillas in a skillet over medium heat until warmed through or in the oven at 350°F for about 10-15 minutes.
Full Recipe
Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri Ingredients for Chimichurri Sauce: - 1 cup fresh parsley, finely chopped - 1 cup fresh cilantro, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh oregano or 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional) - 1/2 cup red wine vinegar - 1/2 cup olive oil - Salt and pepper to taste Ingredients for the Steak: - 1 pound flank, skirt, or sirloin steak - Salt and pepper, to season Ingredients for Avocado Chimichurri: - 1 ripe avocado - 1/2 cup prepared chimichurri sauce (from above) - Juice of 1 lime Ingredients for Quesadilla: - 2 10-inch tortillas (use gluten-free for a gluten-free option) - 1 cup Monterey Jack cheese, shredded - 1 cup chimichurri grilled steak, thinly sliced (from above) - 1/2 cup avocado chimichurri (from above) - 1/2 cup onion, sliced Directions: 1. Prepare the chimichurri sauce by combining parsley, cilantro, garlic, oregano, and red pepper flakes (if using) in a bowl. Stir in red wine vinegar and olive oil, then season with salt and pepper. Mix well. 2. Season the steak with salt and pepper. Coat it with a few tablespoons of chimichurri sauce and let it marinate in the fridge for at least 30 minutes or up to 4 hours for more flavor. 3. Preheat your grill to medium-high heat. Grill the steak for 4-5 minutes per side for medium-rare or until your desired doneness. Let it rest for 5-10 minutes before slicing thinly. 4. For the avocado chimichurri, mash the avocado in a small bowl until smooth. Mix in the chimichurri sauce and lime juice, stirring until well combined. Adjust seasoning with salt and pepper if needed. 5. To make the quesadilla, heat a pan over medium heat and place one tortilla in the pan. 6. Layer the quesadilla by sprinkling half of the shredded Monterey Jack cheese on the tortilla. Add the sliced chimichurri grilled steak, avocado chimichurri, and sliced onion. Top with the remaining cheese and cover with the second tortilla. 7. Cook the quesadilla for 2-4 minutes on each side until both sides are golden brown and crispy, and the cheese is melted. 8. Slice the quesadilla and serve hot for a delicious and flavorful meal! Enjoy your Chimichurri Grilled Steak Quesadilla!