Ingredients:
For the Chimichurri Sauce
1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon lemon juice freshly squeezed
1/2 cup curly leaf parsley minced
1 tablespoon dried oregano (or fresh)
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper freshly ground
For Quesadillas
1 pound flank steak
1 tablespoon olive oil
2 large onions sliced
4 Flatout flatbread (I used Light Original)
2 cups Monterey Jack cheese shredded
Directions:
In a medium size bowl, whisk together all the chimichurri sauce ingredients. Spoon out about half of the sauce into another small bowl for dipping quesadillas in when serving.
