This recipe combines the flavors of garlic, cilantro and cumin into chimichurri, an authentic Argentinian sauce and marinade. Using the chimichurri as a sauce, this recipe is part pizza, part quesadilla. Leaving the quesadilla open-face allows the tortilla to crisp up and adds a visual benefit to enjoying the meal. You can toss on some grilled peppers and onions for added flavor, or add jalapeno to the chimichurri for a little heat.
Open-Face Steak Quesadilla & Chimichurri Sauce
Yield: 2 servings
Prep Time: 15 min
Cook Time: 15 min
1/2 cup packed fresh parsley
1/2 cup packed fresh cilantro
3 cloves garlic
1 Tablespoon fresh lime juice
1 teaspoon red wine vinegar
1/4 teaspoon cumin
1/4 teaspoon salt
1 cup olive oil
2 (6-oz.) steak filets
1 Tablespoon butter
2 large corn or flour tortillas
1 1/2 cups shredded Mexican blend cheese
First prepare the chimichurri sauce by pulsing the parsley, cilantro and garlic together in a food processor until finely chopped.
Add in the lime juice, red wine vinegar, cumin and salt. Pulse until well blended.
Drizzle in the olive oil while the motor is running.
Cover the prepared sauce with plastic wrap and store in the fridge until ready to use.
Melt 1 Tablespoon of butter in a saucepan over medium heat. Add the filets and cook until desired temperature (Cooking time will be based on the thickness of the meat and your desired cooking temperature. I suggest medium/medium rare for this recipe).
Remove the steak and let rest for 10 minutes before slicing into thin pieces.
Assemble the open-face quesadilla by placing a large pan over medium-high heat. Place one tortilla in the pan and sprinkle with ¾ cup cheese. Cover the pan and heat until cheese is melted, about 3 to 4 minutes.
Use a spatula to lift the quesadilla from the pan and onto a plate. Place sliced steak onto tortilla, drizzle with chimichurri sauce and garnish with cilantro. Repeat assembly for second serving.