Chimichurri Steak Quesadillas

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.

Toss the flank steak in the remaining chimichurri sauce, making sure it’s coated in the sauce on both sides. Cover with foil or plastic wrap and refrigerate for at least 30 minutes up to overnight.

Heat the 1 tbsp olive oil in a skillet. Add the sliced onion, season with salt and pepper and sauté until they start to brown and soften. Remove the onion from skillet and set aside.

Heat your BBQ or heavy based grill pan over high heat until smoking.

Remove the flank steak from the marinade and grill to your liking. Do not scrape off the marinade, it’s what’s going to give the steak a nice flavor and crust. (Do NOT turn off the grill)

Place the flank the steak onto a cutting board or plate and cover with foil. Let it rest for about 10 minutes.

Remove the foil and cut the steak into very thin slices. Cut the steak against the grain. The reason for this is to minimize the length of each muscle fibre you have to chew.

Assemble quesadillas. Fill each flatbread halfway with about 1/2 cup of the Monterey Jack cheese, 1/4 of the sautéed onion and a quarter of the steak slices. You could add some of the reserved chimichurri sauce now or simply just use it for dipping. Fold in half and gently press down. Repeat with remaining ingredients.

Enjoy !!