Steak Chimichurri Quesadilla
- 2 tablespoons Culinary Tours Chilean Olive Oil plus more for heating tortillas
- 1/2 Lb. sirloin or strip steak
- 1 Small onion thinly sliced
- 1/2 Cup Culinary Tours Green Chimichurri Sauce
- 4 Large burrito size flour tortillas
- 1-1/2 Cups grated provolone, jack, havarti or gouda cheese
- In a skillet heat 1 tablespoon olive oil over high heat. Season the steak generously with salt and pepper and cook about 2 minutes on each side for medium.
- Set the steaks aside to rest.
- Heat the other tablespoon of oil and add sliced onion. Season with salt and pepper and cook until onion is soft and translucent.
- Slice steak and add back to the pan with onion.
- Add 1/2 of the Chimichurri sauce and toss to coat.
- In another clean pan heat some oil over medium low.
- Place a tortilla in the pan and add 1/4 of the steak mixture to one side. Top with 1/4 of the cheese. Fold tortilla in half. When the cheese is melted flip over the tortilla to brown the second side. About 2 minutes per side.
- Serve warm with remaining Culinary Tours Chimichurri sauce for dipping.
