HealthNotes

Chimichurri Steak and Vegetable Quesadillas

• From: Cooking During Stolen Moments

Ingredients

• Chimichurri Sauce1 cup fresh parsley

• 2 cloves garlic

• 1/4 cup olive oil

• 2 Tbs vinegar

• 1 1/2 tsp dried oregano

• 1 tsp sea salt

• 1/4 tsp crushed red pepper flakes

• Steak and Vegetable Quesadillas1 small yellow onion

• 1 red bell pepper

• 1/2 lb mushrooms

• 1 lb bottom round steaks (or other steak of your choice)

• 2 Tbs butter, more as needed

• 2 Tbs olive oil

• Salt and pepper, to taste

• 7 burrito-sized tortillas

• 2 cups shredded Monterey Jack cheese

• 1 cup chimichurri sauce (ingredients above)

Steak, chimichurri sauce, and cheese were made to go together.

Directions

• Chimichurri SauceCoarsely chop parsley. Finely mince garlic. Place both in a bowl and stir in remaining ingredients until well combined.
• Steak and Vegetable QuesadillasThinly slice onions, red peppers, and mushrooms. Place in a plastic baggie or covered bowl and refrigerate until using.
• Thinly slice steak against the grain and refrigerate until using. (To make slicing the steak easier, stick it in the freezer for about 15 minutes first.)
• Heat butter and oil in a large skillet. Add sliced vegetables and cook for 3 minutes. Add sliced steak, season to taste with salt and pepper, and cook until steak is cooked, about 5 to 8 minutes, depending on the thickness of your slices.
• Top half of each tortilla with some cheese. Spoon some of the veggie and steak combination on top. Dollop some chimichurri sauce on top and then cover with more cheese.
• Fold the tortillas in half. Melt some butter in a large skillet or on a griddle. Cook the quesadillas for about 5 minutes on each side, until golden brown and cheese is melted.
• Cut into wedges and serve. If you have any chimichurri sauce left, you can serve that with the quesadillas for dipping.