Chimichurri Steak Quesadillas
Beer Recommendation
Voodoo Ranger Juice Force IPA
Ingredients
- ½ lb flank steak, trimmed
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 Tbsp olive oil, divided
- ¼ cup chopped fresh parsley
- 1 Tbsp white wine vinegar
- 2 tsp chopped fresh oregano
- 1 clove garlic, minced
- ¼ tsp crushed red pepper (optional)
- 2 burrito-size flour tortillas
- ½ cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 400°F. Sprinkle steak with salt and pepper. Cook steak in ½ Tbsp hot oil in a cast-iron skillet or grill pan over medium-high heat 4 to 5 minutes per side or to desired doneness. Remove from skillet. Let stand 5 minutes before thinly slicing across the grain.
- Meanwhile, process parsley, 1 Tbsp oil, vinegar, oregano, garlic, and, if desired, red pepper in a food processor or blender until finely chopped.
- Place tortillas on a greased rimmed baking sheet. Top with steak, cheese, and half of chimichurri sauce. Fold tortillas over filling; brush tortillas with ½ Tbsp oil.
- Bake 8 to 10 minutes or until cheese melts and tortillas are lightly browned. Cut into wedges, and serve with remaining chimichurri sauce.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
618
|
618
|
| Fat (g) | 35 | 35 |
| Sat. Fat (g) | 12 | 12 |
| Protein (g) | 39 | 39 |
| Carb (g) | 37 | 37 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 951 | 951 |
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