Chimichurri Steak Quesadillas

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

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.

Baked ham, cooked low & slow with brown sugar, mustard, and cola

Cheeseburger Skillet Style Pizza