Chimichurri Flank Steak Quesadillas

• 1/2 whole Flank Steak
• 1/2 cups Parsley Leaves
• 1/4 cups Fresh Cilantro, Chopped
• 1 Tablespoon Fresh Oregano Leaves
• 2 Tablespoons Extra Virgin Olive Oil
• 2 Tablespoons Grapeseed Oil
• 2 Tablespoons Red Wine Vinegar
• 1 clove Minced Garlic
• 1/2 teaspoons Ground Cumin
• 1 Tablespoon Grapeseed Oil
• 1 whole Seeded And Diced Red Bell Pepper
• 1/2 whole Diced Vidalia Onion
• 1 whole Minced Jalapeno
• 2 cloves Minced Garlic
• 1/2 teaspoons Ground Cumin
• 1/2 teaspoons Chili Powder
• Chopped Cilantro, For Sprinkling
• 2 cups Shredded Pepper Jack Cheese
• 4 whole Ten Or Twelve Inch Flour Tortillas
• Grapeseed Oil, For Brushing

1. Trim the flank steak of excess fat and score the surface lightly.
2. Combine parsley, cilantro, oregano, oils, vinegar, garlic and cumin in a food processor.
3. Pulse until smooth.
4. Place the steak in a large zip-top bag; add the marinade.
5. Allow to marinate for 2 hours or overnight in the refrigerator.
6. Preheat a grill or grill pan to medium-high heat.
7. Lightly oil the grill grates.
8. Place the steak on the grill and cook to medium-rare.
9. This should take about 3 or 4 minutes per side.
10. Use your finger to tell when the meat is ready.
11. When you poke the center of the steak, it should be ever so slightly squishy and have a bit of give without being firm at all.
12. If you are uncomfortable with the touch test, you can always use a meat thermometer.
13. It should register around 130 degrees to 135 degrees F in the thickest part of the meat.
14. Once the meat is cooked to medium-rare, remove it to a resting rack or a plate for about 10 minutes to allow the juices to redistribute before handling.
15. Meanwhile, place a large skillet over medium heat.
16. Add the grapeseed oil; heat through.
17. Add the bell pepper, onion and jalapeno; cook till the onion is soft and golden brown (this should take a while).
18. Then add the garlic, cumin and chili powder; cook till fragrant, about 30 seconds.
19. Remove this mixture from the skillet to a bowl; and set aside.
20. Wipe out the skillet.
21. Cut the rested meat into bite-sized pieces; set aside.
22. To assemble the quesadillas, evenly spread 1/2 cup of shredded cheese on half of each tortilla.
23. Then cover the cheese evenly with meat, pepper and onion mixture and cilantro.
24. Fold the other half of the tortilla over, folding tortilla in half, to cover the fillings.
25. Lightly brush one side of each tortilla with grapeseed oil.
26. Heat the same skillet used to cook the peppers and onions over medium-high.
27. Working in two batches, place two quesadillas in the hot skillet, oiled side down.
28. Let cook till golden brown, about 2 minutes.
29. Lightly brush tortillas with grapeseed oil before flipping.
30. Cook another 2 minutes, or until golden brown.
31. Repeat with remaining quesadillas.

parsley, fresh cilantro, oregano, olive oil, grapeseed oil, red wine vinegar, garlic, ground cumin, grapeseed oil, red bell pepper, vidalia onion, jalapeno, garlic, ground cumin, chili powder, cilantro, pepper, flour tortillas, grapeseed oil

Taken from tastykitchen.com/recipes/main-courses/chimichurri-flank-steak-quesadillas/ (may not work)