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Mediterranean Chimichurri Grilled Steak Quesadilla with Avocado wedges stacked on wood.

Mediterranean Chimichurri Grilled Steak Quesadilla with Avocado

A vibrant, health-conscious twist on the classic steak quesadilla, featuring zesty avocado chimichurri, lean steak, and sautéed Mediterranean vegetables.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: Mediterranean
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 2 Large Whole Wheat Tortillas
  • 8 oz Flank or Sirloin Steak
  • 1 cup Mozzarella cheese shredded
  • 1 Red Bell Pepper sliced
  • 1 small Red Onion sliced
  • 2 cups Fresh Baby Spinach
  • 1 Ripe Avocado
  • 1/2 cup Fresh Parsley chopped
  • 2 cloves Garlic minced
  • 1 tbsp Lemon Juice
  • 2 tbsp Extra Virgin Olive Oil
  • Salt Pepper, and Red Pepper flakes to taste

Method
 

  1. Sauté: Sauté peppers and onions in olive oil. Add spinach at the end until wilted. Set aside.
  2. Steak: Grill or sear steak to medium-rare. Rest for 5 mins, then slice thinly.
  3. Sauce: Mash avocado with parsley, garlic, lemon juice, and oil.
  4. Assemble: Spread sauce on tortilla, add steak, veggies, and cheese. Fold in half.
  5. Grill: Cook in a pan over medium heat until crispy and cheese is melted (approx. 3-4 mins per side).
  6. Serve: Slice into wedges and enjoy immediately.

Notes

Ensure you slice the steak against the grain for maximum tenderness. Use a heavy spatula to press the quesadilla for the best crunch.