Chimichurri Steak Quesadillas
By: Club House Kitchens
Made With:
Turn up the flavor on busy weeknights with quesadillas kissed by the bold, herby blend of Club House® Signature Seasonings Chimichurri Seasoning. Once marinated and seasoned, grilled steak is tucked into corn tortillas with cheese and warmed to golden perfection in a skillet. Enjoy with garnishes like shredded lettuce, crema, and guacamole.
Turn up the flavor on busy weeknights with quesadillas kissed by the bold, herby blend of Club House® Signature Seasonings Chimichurri Seasoning. Once marinated and seasoned, grilled steak is tucked into corn tortillas with cheese and warmed to golden perfection in a skillet. Enjoy with garnishes like shredded lettuce, crema, and guacamole.
Key products
Instructions
Instructions
- For the Steak, whisk olive oil, vinegar and Chimichurri Seasoning in large bowl until well blended. Reserve 2 tablespoons chimichurri mixture; set aside. Place steak in bowl with remaining chimichurri mixture, tossing to coat well.
- Grill steak over medium-high heat 4 to 5 minutes per side or until desired doneness, brushing with reserved 2 tablespoons chimichurri mixture halfway through cooking. Transfer steak to a cutting board; let rest 5 minutes before cutting across the grain into thin slices.
- To assemble Quesadillas, mix cheese and Chimichurri Seasoning in medium bowl. Heat 1 tablespoon of the oil in large skillet on medium heat. Place 1 to 2 tortillas in skillet. Spread about 2 tablespoons of cheese mixture evenly onto one half of each tortilla. Layer with 2 to 3 slices of steak. Top with 2 tablespoons cheese mixture. Carefully fold over tortillas to enclose filling. Cook until golden brown on both sides. Continue with remaining tortillas, adding additional oil as needed.?Serve quesadillas with shredded lettuce, crema and guacamole, if desired.
