Directions:
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.
Toss the flank steak in the remaining chimichurri sauce, making sure it’s coated in the sauce on both sides. Cover with foil or plastic wrap and refrigerate for at least 30 minutes up to overnight.
Heat the 1 tbsp olive oil in a skillet. Add the sliced onion, season with salt and pepper and sauté until they start to brown and soften. Remove the onion from skillet and set aside.
Heat your BBQ or heavy based grill pan over high heat until smoking.
Remove the flank steak from the marinade and grill to your liking. Do not scrape off the marinade, it’s what’s going to give the steak a nice flavor and crust. (Do NOT turn off the grill)
Place the flank the steak onto a cutting board or plate and cover with foil. Let it rest for about 10 minutes.
Remove the foil and cut the steak into very thin slices. Cut the steak against the grain. The reason for this is to minimize the length of each muscle fibre you have to chew.
Assemble quesadillas. Fill each flatbread halfway with about 1/2 cup of the Monterey Jack cheese, 1/4 of the sautéed onion and a quarter of the steak slices. You could add some of the reserved chimichurri sauce now or simply just use it for dipping. Fold in half and gently press down. Repeat with remaining ingredients.
Place the quesadillas on the grill or preheated grill pan and grill on both sides for about 2 minutes or until cheese starts to melt and you have nice grill marks on both. Remove the quesadillas from the grill and cut each quesadilla in half.
Serve while warm with the reserved chimichurri sauce. You can either dip the quesadillas in the sauce or spoon some over the top.
Enjoy !!
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