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.
- 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.
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