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I can hardly contain my excitement as I’m about to share a recipe that has absolutely stolen my heart.
Imagine: the vibrant flavors of chimichurri mingling with tender steak and sautĂ©ed veggies, all tucked cozily inside a tortilla. Yup, we’re talking about Chimichurri Steak & Vegetable Quesadillas today. 🌮✨
Why You Will Love Chimichurri Steak & Vegetable Quesadillas
You’ve heard of quesadillas, but have you ever had a quesadilla that could make your taste buds dance?
With this recipe, you’re getting the rich meatiness of steak, the earthy goodness of sautĂ©ed vegetables, the zestiness of chimichurri, and let’s not forget, a whole lotta cheesy love.
It’s the kind of dish that begs you to take another bite, and trust me, you won’t want to say no.
Tips
- Freeze the Steak: Make slicing the steak a breeze by sticking it in the freezer for about 15 minutes before you start.
- Saute to Perfection: Don’t rush the veggies; give them their time in the limelight with a proper 3-minute sauté.
- Golden Brown Goodness: Ensure your quesadillas have that irresistibly golden-brown hue by cooking them patiently on each side.
The Ingredients
Yellow Onion
Our aromatic start to the dish, the onion brings sweetness and depth.
Red Pepper
For that slight tang and splash of color, you can always count on a red pepper.
Mushrooms
They add a layer of earthy richness that’s hard to resist.
Bottom Round Steaks
The main star! Tender, flavorful, and oh-so-satisfying.
Monterey Jack Cheese
Creamy and slightly tangy, it’s what pulls our quesadilla together in a delightful cheesy embrace.
Chimichurri Sauce
The game changer! It’s fresh, zesty, and it adds an incredible lift to the dish.
Optional: Avocado slices, Sour cream
For those who love extra layers of flavor and creaminess.
How to Make Chimichurri Steak & Vegetable Quesadillas
Prep Time: Thinly slice the onions, red peppers, and mushrooms. Place them in a plastic bag or covered bowl and refrigerate. Thinly slice the steak against the grain and refrigerate.
Cook Veggies and Steak: Heat butter and oil in a large skillet. Add the sliced veggies and sauté for 3 minutes. Add the steak, season with salt and pepper, and cook for about 5-8 minutes. Cover and refrigerate until using.
Assemble and Cook: Top half of each tortilla with some cheese. Add a spoonful of the veggie and steak mixture, dollop some chimichurri sauce on top, and then add more cheese. Fold the tortillas in half and cook for about 5 minutes on each side, until golden brown and the cheese is melted.
Serving Suggestions
Cut your quesadillas into wedges and serve them hot. For an extra layer of flavor, you can also serve them with a side of chimichurri sauce for dipping.
Substitutions
- Steak: You can use other steak cuts like sirloin or ribeye.
- Cheese: Feel free to swap out the Monterey Jack for cheddar or Colby Jack.
Equipment
- Large Skillet
- Cutting Board
- Good quality knife
- Spatula
FAQs
What type of steak works best?
Bottom round steaks are excellent for their lean nature and flavor. However, you can also opt for sirloin or ribeye.
Can I make this vegetarian?
Absolutely! Swap out the steak for tofu or a meat substitute of your choice.
What other cheeses can I use?
Cheddar and Colby Jack are excellent alternatives to Monterey Jack.
Can I make the chimichurri sauce from scratch?
Of course! Homemade chimichurri offers a fresh and vibrant touch to the quesadillas.
Can I freeze these quesadillas?
Yes, but for the best flavor and texture, it’s recommended to enjoy them fresh.
Chimichurri Steak & Vegetable Quesadillas
Ingredients
- 1 small yellow onion
- 1 red pepper
- 1/2 lb mushrooms
- 1 lb bottom round steaks
- 2 tbsp butter
- 2 tbsp oil
- Salt & pepper to taste
- 6-8 burrito-sized tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup chimichurri sauce
- Additional butter for cooking
- Optional Jalapenos for added spice
- Optional Sour cream for serving
Instructions
- Thinly slice onions, red peppers, and mushrooms. Store in a covered bowl in the fridge. For easier steak slicing, freeze for 15 minutes, then slice and refrigerate.
- Melt butter and heat oil in a large skillet. Add sliced veggies and sauté for 3 minutes.
- Incorporate sliced steak into the skillet. Season with salt and pepper. Cook for 5-8 minutes. Refrigerate until use.
- On one half of each tortilla, distribute cheese, veggie-steak mix, chimichurri sauce, and more cheese. Fold the tortillas.
- Melt additional butter in a skillet. Cook quesadillas for 5 minutes each side or until golden brown and cheese is melted.