If you’re looking to elevate your weeknight dinners or wow guests at your next casual get-together, this Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri is the flavor-packed recipe you didn’t know you needed. Juicy, marinated flank steak grilled to perfection, sandwiched between two layers of molten cheese and crispy tortillas, all brought to life with a bright, herby chimichurri—and if that wasn’t enough, we’re doubling down with a creamy avocado chimichurri for a bold finish.
This recipe is for food lovers who appreciate quick yet sophisticated meals. It’s perfect for busy weeknights, game-day parties, or anytime you want to shake up your quesadilla game. Ready in just 30 minutes, this dish blends South American flair with Mexican comfort in the most irresistible way.
Why You’ll Love This Recipe
- Quick and Easy – Only 30 minutes from start to finish.
- High Impact Flavor – Homemade chimichurri adds a fresh, zesty kick.
- Comfort Food Classic, Upgraded – Cheesy quesadillas get a gourmet twist.
- Versatile – Perfect as a main dish, party appetizer, or late-night snack.
Whether you’re hosting friends or feeding the family, this recipe delivers bold flavor with minimal fuss.
Ingredients Overview
Main Ingredients:
- 1 lb flank steak
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large flour tortillas
- 1 cup shredded mozzarella cheese
- 1 cup shredded Monterey Jack cheese
For the Chimichurri:
- 1/2 cup fresh parsley, chopped
- 3 tablespoons fresh oregano, chopped
- 3 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
For the Avocado Chimichurri:
- 1 ripe avocado
- 2 tablespoons of the prepared chimichurri
Kitchen Equipment You’ll Need
- Grill or grill pan
- Sharp chef’s knife
- Cutting board
- Mixing bowls
- Spatula or tongs
- Large nonstick skillet or griddle
- Small food processor (optional, for chimichurri)
Step-by-Step Instructions
1. Make the Chimichurri Sauce
In a small bowl, combine the parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Mix thoroughly. Let this mixture sit for 15–30 minutes so the flavors can marry. Pro tip: For a smoother texture, you can pulse it a few times in a food processor.
2. Prepare and Grill the Steak
Rub the flank steak with olive oil, salt, and pepper. Preheat your grill or grill pan over medium-high heat. Cook the steak for about 4–5 minutes per side for medium doneness. Let it rest for 5 minutes before slicing it thinly against the grain. Resting helps the juices redistribute, keeping the steak tender and juicy.
3. Make the Avocado Chimichurri
In a bowl, mash one ripe avocado with 2 tablespoons of the prepared chimichurri and a squeeze of lime juice (optional for brightness). Stir until creamy and smooth. This sauce is the perfect blend of creamy and tangy.
4. Assemble the Quesadillas
Heat your skillet or griddle over medium heat. Place one flour tortilla on the skillet, sprinkle half the cheese evenly, layer with sliced steak, drizzle with chimichurri, and top with remaining cheese. Place a second tortilla on top and cook for 2–3 minutes per side until golden brown and the cheese has melted.
5. Serve
Remove the quesadilla from the skillet, slice into wedges, and serve warm. Spoon avocado chimichurri on top or serve it as a dipping sauce on the side.
Recipe Tips and Variations
- Meat Swap: Skirt steak, ribeye, or even rotisserie chicken can be used as alternatives to flank steak.
- Make it Spicy: Add jalapeño slices inside the quesadilla or increase the red pepper flakes in the chimichurri.
- Cheese Options: Cheddar, Oaxaca, or pepper jack can substitute for mozzarella or Monterey Jack.
- Vegetarian Version: Skip the steak and use grilled portobello mushrooms or roasted sweet potatoes.
How to Store and Reheat Leftovers
If you have leftovers (though we doubt you will), here’s how to keep them:
- Storage: Store cooled quesadilla wedges in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat on a skillet over low heat to maintain crispness, or microwave in 30-second bursts if you’re in a rush.
- Freezing: Quesadillas freeze well! Wrap individual portions in foil and freeze for up to 2 months. Reheat in a skillet from frozen or thaw overnight.
Food and Drink Pairings
Drinks:
- Malbec or Cabernet Sauvignon – Their bold flavors complement the steak and chimichurri perfectly.
- Classic Margarita – For a festive Mexican flair.
- Sparkling Water with Lime – A refreshing non-alcoholic option.
Sides:
- Mexican Street Corn (Elote) – Creamy, tangy, and grilled to perfection.
- Black Bean Salad – Adds freshness and fiber to your plate.
- Tortilla Chips & Salsa Verde – Crunchy and bright for balance.
Frequently Asked Questions (FAQ)
Can I make this recipe ahead of time?
Yes! You can prep the chimichurri and grill the steak a day ahead. Assemble and cook the quesadillas fresh for the best texture.
Is chimichurri spicy?
Chimichurri is more herbaceous and tangy than spicy, but you can adjust the red pepper flakes to your heat preference.
Can I use corn tortillas?
Technically yes, but flour tortillas hold up better for this recipe due to the amount of filling and cheese. Corn tortillas might crack or tear.
What cut of beef is best?
Flank steak works great for its bold beefy flavor and quick cooking time. Skirt steak is another excellent option, just be sure to slice thinly against the grain.
Can I make this dairy-free?
Yes! Use your favorite dairy-free cheese alternatives and double-check that your tortillas are dairy-free (some contain milk products).
Final Thoughts
This Chimichurri Grilled Steak Quesadilla with Avocado Chimichurri is proof that gourmet flavor doesn’t require hours in the kitchen. With its juicy steak, melty cheese, and zesty sauces, it’s a guaranteed crowd-pleaser that fits into even the busiest schedule.
If you try this recipe, don’t forget to share it with your friends and family, and subscribe to our blog for more bold, flavorful recipes that are anything but boring. Happy cooking! 🌮🔥