Super Chimichurri Steak Quesadilla Recipe – Learn like a Pro:- When you make use of this recipe for Super Chimichurri Steak Quesadilla, you will have the opportunity to indulge in the most flavourful mix of flavours that is imaginable. Due to the fact that it blends the tangy and delectable flavours of chimichurri sauce with the succulent beef and gooey cheese, this recipe is certain to be a success with a huge number of individuals.
Super Chimichurri Steak Quesadilla Recipe – Learn like a Pro
If you are cooking this dish for a gathering that you are hosting or if you simply have a craving for a hearty dinner, you can rest assured that it will satisfy your taste buds.
Ingredients
- 1 pound skirt steak, thinly sliced
- 4 large flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 cup fresh cilantro, chopped
- 1/2 cup fresh parsley, chopped
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- 2 tablespoons vegetable oil, for cooking
Also see : Karkade (Hibiscus Tea) recipe
Instructions
In the beginning, you should make the chimichurri sauce. The chopped cilantro, parsley, minced garlic, red wine vinegar, olive oil, dried oregano, red pepper flakes, salt, and pepper should be mixed together in a bowl. Stir thoroughly, then set aside. Salt and pepper should be applied to both sides of the skirt steak that has been sliced very thinly.
The vegetable oil should be added to a skillet that is being heated over medium-high heat. When the pan is heated, add the steak slices and cook them for two to three minutes on each side, or until they reach the amount of doneness that you choose. Taking the steak out of the skillet, keep it aside for later use.
To clean the skillet, wipe it down and then put it back on the stove. One flour tortilla should be laid down flat in the skillet, and a layer of Monterey Jack and cheddar cheese should be sprinkled on the other side of the tortilla. On top of the cheese, arrange some steak slices that have been grilled, and then drizzle a sufficient amount of chimichurri sauce that has been prepared.
When you have created a half-moon shape with the tortilla by folding it over the filling, use a spatula to gently press down on the tortilla. The quesadilla should be cooked for two to three minutes on each side, after which the tortilla should be crisp and the cheese should be melted.
Proceed with the process using the remaining tortillas and filling ingredients; repeat the process. Following the completion of the cooking process for all of the quesadillas, cut them into wedges and serve them hot with additional chimichurri sauce on the side for dipping.
Nutrition
- Calories: 550 kcal
- Protein: 32 g
- Fat: 37 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Sugar: 1 g
- Sodium: 610 mg
Tips
At least half an hour before cooking, marinate the steak in some of the chimichurri sauce. This will provide an additional layer of flavour to the steak. This can cause the quesadillas to become soggy, so make sure that the skillet is not overcrowded when you are cooking them. Whenever it is necessary, cook them in batches.
At your discretion, you are able to personalise the filling by incorporating your preferred ingredients, such as sliced bell peppers, onions, or jalapenos.
Depending on your own preference, you can increase the amount of red pepper flakes or add a dash of hot sauce to the chimichurri sauce.
FAQ
Q.1) Can I use a different cut of steak for this recipe?
As an alternative to skirt steak, you can, in fact, utilise flank steak or sirloin steak.
Q.2) Can I make the chimichurri sauce ahead of time?
Unquestionably! You may prepare the chimichurri sauce up to a day in advance and keep it in the refrigerator until you are ready to use it once it is ready. You should wait until it has reached room temperature before serving it.
Q.3) Can I make this recipe vegetarian?
Without a doubt! For a delectable vegetarian version of this quesadilla, you can take the steak out of the recipe and replace it with grilled vegetables like mushrooms, zucchini, and bell peppers.
