Jo Cooks · by Joanna Cismaru★ 4.5 (6)
Chimichurri Steak Quesadillas
NUTRITION · PER SERVING80M COOK
CAL 45%·PRO 98%
CARBS 52G23% OF CAL
20G FIBER0G ADDED4G INTRINSIC28G OTHER4G TOTAL SUGAR
FAT 62G63% OF CAL
20G SAT43G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled chimichurri-marinated steak, sautéed onions, and Monterey Jack cheese wrapped in flatbread and grilled until crispy. Herbaceous, savory, and quick. Perfect for weeknight dinners or casual entertaining.
mainmexicantacobeef🍳 skillet🔥 oven♨️ grillgluten free
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 tablespoon lemon juice (freshly squeezed)
- ½ cup curly leaf parsley (minced)
- 1 tablespoon dried oregano ((or fresh))
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper (freshly ground)
- 1 pound flank steak
- 1 tablespoon olive oil
- 2 large onions (sliced)
- 4 Flatout flatbread ((I used Light Original))
- 2 cups Monterey Jack cheese (shredded)
At a glance
PER SERVING · TIME 80M
CAL 45%·PRO 98%
CARBS 52G23% OF CAL
20G FIBER0G ADDED4G INTRINSIC28G OTHER4G TOTAL SUGAR
FAT 62G63% OF CAL
20G SAT43G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 20m
- Sodium
- 1164mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 912mg
- Calcium
- 482mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 1164MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.