It really is a must because it adds a lot of flavor to your quesadillas. The best part is, of course, dipping your quesadilla in that reserved chimichurri sauce. Which is all that a marinade really does, it’s a surface treatment. The reason I like to do it is because you get that nice sauce onto the steak and as you grill it, it forms a super tasty crust, it’s really good. Now I marinated the steak here only for about 30 minutes, but as I’ve mentioned before the marinade actually doesn’t penetrate far into the meat, regardless of how long you marinate the meat for. Two for the price of one, can’t beat that. It works perfectly here as both a marinade and a dipping sauce. It’s super flavorful and so simple to make. ![]() That sauce is money! I’ve used it in a few different recipes before and every single time I fall in love with it over and over again. I love using these for quesadillas, especially grilling them, you end up with the perfect quesadilla every single time, they’re strong enough and more malleable than a tortilla and they won’t break on you. Flatout has many different products, so feel free to use whichever you prefer. I made these quesadillas using Flatout flatbreads, Light Original. Speaking of holidays, Memorial Day is just around the corner which means that grilling is a must, which is why I bring to you these incredible grilled chimichurri steak quesadillas. Hey guys, grilling season is officially here! Not that I need warm weather to grill because I’ll do it in sub zero temperature but it sure does help when you have a sunny warm day outside, it just makes it feel like a holiday. This post is brought to you in partnership with Flatout, celebrating Memorial Day and grilling season! Although I’ve been compensated for my time, all opinions are 100% my own. ![]() It’s as simple and delicious as it gets! And not a wafer thin beet slice in site, my friends, I promise.These Grilled Chimichurri Steak Quesadillas are just in time for your Memorial Day weekend party! Marinated steak in a yummy chimichurri sauce, Monterey Jack cheese and sautéed onions enclosed in a Flatout light flatbread, then grilled to perfection! This is how you make perfect quesadillas! This flatbread uses good, quality ingredients: Roma tomatoes, oregano, and fresh mozzarella. This cheese pizza cooks up in less time than almost any frozen pizza, so there’s no need to buy frozen. Because what’s better, really, than cheese pizza? It’s a staple, even a comfort food, well loved by kids and adults alike. And that philosophy carries over into everything, even something as mundane as cheese pizza. My thought has always been that unless the flavors in a dish could really benefit from an added ingredient, I prefer to keep it as streamlined as possible. Every plate we ordered came out covered in “stuff.” It was pretty, but it didn’t always add to the overall taste. We had to dig through with our forks, sort of like one does when raking leaves. ![]() When it arrived at the table, it was so buried with micro herbs, slivers of radishes, beets, and nuts, we couldn’t see the ravioli. During a recent visit to a well regarded pastificio, my better half and I ordered a single ravioli as an appetizer. ![]() So many restaurants I visit tend to pile on ingredients like they’re going out of style, in an effort to impress, but sometimes I think it can overwhelm the palette.
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