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.