Steak Quesadillas with Crispy Onions and Chimichurri
Steak Quesadillas with Crispy Onions and Chimichurri
Ingredients
For the Steak Marinade
- 1 1/2 pounds flank steak, trimmed, cut into 1-inch pieces
- 2 tablespoons chili powder blend
- 1 teaspoon salt
- 1/2 white onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 12 fluid ounces Modelo beer
- 1 tablespoon olive oil, for searing steak
For the Crispy Onions
- 1 white onion, thinly sliced with a mandoline
- 3 cups vegetable oil, for deep frying
- 1/4 teaspoon salt
For the Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 1 red chili pepper, deseeded and finely diced
- 1 shallot, grated or very finely minced
- 3 garlic cloves, grated
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 2 tablespoons fresh lime juice
For the Quesadillas
- 8 flour tortillas, medium-sized
- 2 cups Oaxaca cheese, shredded or crumbled (or low-moisture mozzarella)
- 1 tablespoon vegetable oil, for cooking quesadillas
Instructions
- 1
Prepare the steak marinade: In a large bowl, combine the 1 1/2 pounds of steak pieces, 2 tablespoons of chili powder blend, 1 teaspoon of salt, 1/2 thinly sliced white onion, and 1/4 cup of chopped fresh cilantro. Pour in the 12 fluid ounces of Modelo beer. Mix thoroughly by hand, ensuring all steak pieces are well-coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 2 hours.
⏱️ 5 min
- 2
Make the crispy onions: Heat 3 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. Carefully add the thinly sliced white onion in batches, frying until golden brown and crispy, about 3-5 minutes per batch. Use a slotted spoon to transfer the crispy onions to a plate lined with paper towels. Immediately sprinkle with 1/4 teaspoon of salt. Set aside.
⏱️ 10 min•🌡️ 350
- 3
Prepare the chimichurri sauce: In a medium bowl, combine the 1 cup of finely chopped fresh parsley, 1 deseeded and finely diced red chili pepper, 1 grated shallot, and 3 grated garlic cloves. Add 1/2 teaspoon of salt, 1/2 cup of olive oil, and 2 tablespoons of fresh lime juice. Whisk vigorously until all ingredients are well combined. Taste and adjust seasoning if necessary. Set aside.
⏱️ 15 min
- 4
Cook the steak: Remove the marinated steak from the refrigerator. Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the steak pieces in a single layer, discarding any remaining marinade. Sear for 2-3 minutes per side until a nice crust forms and the steak is cooked to your desired doneness. Avoid overcrowding the pan; cook in batches if necessary. Transfer the cooked steak to a cutting board, let it rest for 5 minutes, then slice against the grain into strips and dice into bite-sized pieces.
⏱️ 10 min
- 5
Assemble the quesadillas: Lay a flour tortilla flat. Spread about 1/4 cup of shredded Oaxaca cheese over one half of the tortilla. Top with a portion of the diced cooked steak and a small handful of the crispy fried onions. Add another layer of about 1/4 cup of cheese on top of the steak and onions. Fold the tortilla in half to create a crescent shape.
⏱️ 10 min
- 6
Cook the quesadillas: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Place 1-2 assembled quesadillas in the pan, ensuring they don't overlap. Cook for 3-4 minutes per side, or until both sides are golden brown and crispy, and the cheese inside is fully melted and gooey. Repeat with remaining quesadillas, adding more oil if needed.
⏱️ 15 min
- 7
Serve: Transfer the cooked quesadillas to a cutting board. Slice each quesadilla in half or into wedges. Serve immediately with the fresh chimichurri sauce for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Steak Quesadillas with Crispy Onions and Chimichurri
Ingredients
For the Steak Marinade
- 1 1/2 pounds flank steak, trimmed, cut into 1-inch pieces
- 2 tablespoons chili powder blend
- 1 teaspoon salt
- 1/2 white onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 12 fluid ounces Modelo beer
- 1 tablespoon olive oil, for searing steak
For the Crispy Onions
- 1 white onion, thinly sliced with a mandoline
- 3 cups vegetable oil, for deep frying
- 1/4 teaspoon salt
For the Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 1 red chili pepper, deseeded and finely diced
- 1 shallot, grated or very finely minced
- 3 garlic cloves, grated
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 2 tablespoons fresh lime juice
For the Quesadillas
- 8 flour tortillas, medium-sized
- 2 cups Oaxaca cheese, shredded or crumbled (or low-moisture mozzarella)
- 1 tablespoon vegetable oil, for cooking quesadillas
Instructions
- 1
Prepare the steak marinade: In a large bowl, combine the 1 1/2 pounds of steak pieces, 2 tablespoons of chili powder blend, 1 teaspoon of salt, 1/2 thinly sliced white onion, and 1/4 cup of chopped fresh cilantro. Pour in the 12 fluid ounces of Modelo beer. Mix thoroughly by hand, ensuring all steak pieces are well-coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 2 hours.
⏱️ 5 min - 2
Make the crispy onions: Heat 3 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. Carefully add the thinly sliced white onion in batches, frying until golden brown and crispy, about 3-5 minutes per batch. Use a slotted spoon to transfer the crispy onions to a plate lined with paper towels. Immediately sprinkle with 1/4 teaspoon of salt. Set aside.
⏱️ 10 min•🌡️ 350 - 3
Prepare the chimichurri sauce: In a medium bowl, combine the 1 cup of finely chopped fresh parsley, 1 deseeded and finely diced red chili pepper, 1 grated shallot, and 3 grated garlic cloves. Add 1/2 teaspoon of salt, 1/2 cup of olive oil, and 2 tablespoons of fresh lime juice. Whisk vigorously until all ingredients are well combined. Taste and adjust seasoning if necessary. Set aside.
⏱️ 15 min - 4
Cook the steak: Remove the marinated steak from the refrigerator. Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the steak pieces in a single layer, discarding any remaining marinade. Sear for 2-3 minutes per side until a nice crust forms and the steak is cooked to your desired doneness. Avoid overcrowding the pan; cook in batches if necessary. Transfer the cooked steak to a cutting board, let it rest for 5 minutes, then slice against the grain into strips and dice into bite-sized pieces.
⏱️ 10 min - 5
Assemble the quesadillas: Lay a flour tortilla flat. Spread about 1/4 cup of shredded Oaxaca cheese over one half of the tortilla. Top with a portion of the diced cooked steak and a small handful of the crispy fried onions. Add another layer of about 1/4 cup of cheese on top of the steak and onions. Fold the tortilla in half to create a crescent shape.
⏱️ 10 min - 6
Cook the quesadillas: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Place 1-2 assembled quesadillas in the pan, ensuring they don't overlap. Cook for 3-4 minutes per side, or until both sides are golden brown and crispy, and the cheese inside is fully melted and gooey. Repeat with remaining quesadillas, adding more oil if needed.
⏱️ 15 min - 7
Serve: Transfer the cooked quesadillas to a cutting board. Slice each quesadilla in half or into wedges. Serve immediately with the fresh chimichurri sauce for dipping.
⏱️ 5 min