Chimichurri Marinated Beef Quesadilla Recipe
Make Chimichurri Marinated Beef Quesadilla Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chimichurri Sauce
Beef Filling
Method
Chimichurri Sauce Preparation
- 1
Combine Ingredients
In a medium bowl, mix together the chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper until well combined.
- 2
Blend (Optional)
For a smoother sauce, you can blend the mixture using a food processor or blender until desired consistency is reached.
- 3
Marinate Beef
Place the flank steak in a shallow dish or zip-top bag and pour half of the chimichurri sauce over it. Allow it to marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Beef Cooking and Quesadilla Assembly
- 4
Cook the Beef
Heat vegetable oil in a skillet over medium-high heat. Remove the steak from the marinade, allowing excess to drip off. Season with salt and black pepper. Sear the steak for about 5-7 minutes per side, or until it reaches your desired doneness. Remove from heat and let it rest for 5 minutes.
- 5
Slice the Beef
After resting, slice the steak against the grain into thin strips.
- 6
Assemble Quesadillas
On one half of each tortilla, sprinkle a layer of shredded cheese, add a portion of the sliced beef, and drizzle with a bit of the remaining chimichurri sauce. Fold the tortilla over to create a half-moon shape.
- 7
Cook Quesadillas
In the same skillet used for the beef, lower the heat to medium. Cook each quesadilla for about 3-4 minutes on each side, or until the tortillas are golden brown and the cheese is melted.
- 8
Serve
Slice the quesadillas into wedges and serve warm with extra chimichurri sauce on the side.
