Main courses
Cheddar Quesadillas with Flank Steak and Chimichurri
Ingredients
- 650g Flank Steak
- 4 Tortilla Wraps
- 150g (grated) Kerrygold Mature Cheddar
- 150g Kerrygold Vintage Cheddar
- 5 Onions
- Parsley (garnish)
- 1 tbsp Kerrygold Pure Irish Salted Butter
- Black Pepper, freshly ground
- Coarse Sea Salt
- 1 tbsp Honey
- 1 tsp Paprika powder
For the Chimichurri
- 2 bunches of Spring Onion
- 2 tbsp Oregano, grated
- 2 Red Chillies, finely chopped
- 2-3 Cloves of Garlic, finely chopped
- 1 bunch of Parsley, finely chopped
- 2 tsp Lemon Juice
- 200ml Olive Oil
- 3 tbsp Red Wine Vinegar
- 1 pinch of Salt & Freshly Ground Pepper
Directions
It is best to prepare the chimichurri one to two days in advance. To do this, chop up all the ingredients with a hand blender and then add enough olive oil to make a creamy mixture.
Remove the skin of the onions and saute them with a little butter in a hot pan. Season with salt, pepper and a little paprika powder and stir everything together. Finally, stir in the honey and then caramelize the onions until golden yellow. Keep warm or reheat later.
Take the flank steak out of the refrigerator one to two hours in advance, wash it off under cold water and pay dry. Place the flank steak in about half of the chimichurri mix and marinate for one to two hours. The rest of the chimichurri is immediately spread on the tortilla wraps.
In the meantime, grate the two cheeses and mix them in a bowl.
When preparing the grill, heat it to very high heat and preheat the oven to approximately 150°C circulating air. Rinse off the marinade and grill the steak on both sides over direct heat for about 1.5 minutes per side. (When preparing in the pan, heat it up on the stove without oil and sear the steak in the same way for about 1.5 minutes per side.)
Then place the steak in the preheated oven and simmer to the desired core temperature (medium approximately 56°C) A so-called penetration thermometer is recommended to check the temperature.
While the steak is being cooked in the oven, coat the four tortilla wraps with chimichurri on one side. Spread a handful of the cheese mixture on two of the four halves and spread the onions. Season with pepper and paprika powder.
When the steak is at the desired temperature, cut it into thin strips and place the strips evenly on the halves that are already covered. Spread the cheese over the meat again and now place the two remaining tortilla wraps on top as a lid.
Place the quesadillas on the grill over direct heat for about two minutes on each side, until the cheese is nicely melted. Alternatively, a frying pan can be used.
Now quarter the quesadillas and serve with the remaining chimichurri for dipping.
Remove the skin of the onions and saute them with a little butter in a hot pan. Season with salt, pepper and a little paprika powder and stir everything together. Finally, stir in the honey and then caramelize the onions until golden yellow. Keep warm or reheat later.
Take the flank steak out of the refrigerator one to two hours in advance, wash it off under cold water and pay dry. Place the flank steak in about half of the chimichurri mix and marinate for one to two hours. The rest of the chimichurri is immediately spread on the tortilla wraps.
In the meantime, grate the two cheeses and mix them in a bowl.
When preparing the grill, heat it to very high heat and preheat the oven to approximately 150°C circulating air. Rinse off the marinade and grill the steak on both sides over direct heat for about 1.5 minutes per side. (When preparing in the pan, heat it up on the stove without oil and sear the steak in the same way for about 1.5 minutes per side.)
Then place the steak in the preheated oven and simmer to the desired core temperature (medium approximately 56°C) A so-called penetration thermometer is recommended to check the temperature.
While the steak is being cooked in the oven, coat the four tortilla wraps with chimichurri on one side. Spread a handful of the cheese mixture on two of the four halves and spread the onions. Season with pepper and paprika powder.
When the steak is at the desired temperature, cut it into thin strips and place the strips evenly on the halves that are already covered. Spread the cheese over the meat again and now place the two remaining tortilla wraps on top as a lid.
Place the quesadillas on the grill over direct heat for about two minutes on each side, until the cheese is nicely melted. Alternatively, a frying pan can be used.
Now quarter the quesadillas and serve with the remaining chimichurri for dipping.
