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Seared Steak Quesadillas

Seared Steak Quesadillas with Poblano Salsa and Chimichurri

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In this elevated riff on a Mexican classic, Chef Elana’s stuffing flour tortillas with seared steak, melty cheese, and chimichurri, a tangy Argentinian herb sauce. We’re using cilantro, parsley, and a touch of Cholula to bring the heat, then baking the cheesy quesadillas in the oven to eliminate the much-dreaded flip in the pan. Accompanied by a warm poblano and tomato salsa, this is one seriously impressive twist.
    Serving size
    Prep & cook time
    Cooking Skill
    • Calories 880
    • Protein 58g
    • Total Carb 49g
    • Total Fat 56g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • cilantro
      • 1/4 ounce
      • cilantro
    • parsley
      • 1/4 ounce
      • parsley
    • grape tomatoes
      • 1/2 pint
      • grape tomatoes
    • garlic
      • 1 clove
      • garlic
    • poblano chile
      • 1
      • poblano chile
    • steaks
      • 2
      • steaks
    • red wine vinegar
      • 1 tablespoon
      • red wine vinegar
    • Cholula hot sauce
      • 1 packet
      • Cholula hot sauce
    • flour tortillas
      • 4
      • flour tortillas
    • shredded Cheddar cheese
      • 4 ounces
      • shredded Cheddar cheese
    • Monterey Jack cheese
      • 2 ounces
      • Monterey Jack cheese

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • 10" medium pan
    • blender or food processor (optional)
    • baking sheet

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Preheat oven to 450ºF. Rinse all produce. Pick cilantro and parsley leaves, discarding stems. Halve tomatoes. Mince garlic. Halve poblano lengthwise, discarding seeds, then cut into ¼-inch dice (as with all chile peppers, avoid touching the inside, and immediately wash your knife, cutting board, and hands afterward).

    2. Sear Steaks

      Sear Steaks

      Pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 3-5 minutes per side. Transfer steaks to a plate, reserving pan for cooking salsa, and set aside to rest for about 5 minutes.

    3. Make Chimichurri

      Make Chimichurri

      While steaks rest, in a blender or food processor, combine red wine vinegar, Cholula, cilantro, parsley, garlic, and 3 tablespoons olive oil. Blend until smooth. Alternatively, if you're not using a blender, finely chop herbs and place in a medium bowl, then whisk in remaining ingredients to combine. Season with ¼ teaspoon salt and pepper as desired, then set aside.

    4. Assemble and Bake Quesadillas

      Assemble and Bake Quesadillas

      Cut rested steaks against the grain into ¼-inch slices. Drizzle 2 teaspoons olive oil on a baking sheet and add 2 tortillas, side by side. Layer each with ¼ of cheese blend, half of sliced steak, and 1 teaspoon chimichurri. Finish with remaining cheese and remaining tortillas. Brush tops of quesadillas with 1 teaspoon olive oil each. Bake until golden and melty, 5-7 minutes. Set aside.

    5. Cook Poblano Salsa

      Cook Poblano Salsa

      While quesadillas bake, rinse pan from steaks and wipe clean; alternatively, grab a separate medium pan. Heat 2 teaspoons olive oil in pan over medium-high heat. When oil is shimmering, add poblano and cook, stirring, until soft, about 5 minutes. Add tomatoes and season with ½ teaspoon salt and pepper as desired. Cook until vegetables are very soft, about 3 minutes more. Remove pan from heat.

    6. Plate Quesadillas

      Plate Quesadillas

      Using a thin spatula, carefully loosen quesadillas from baking sheet and transfer to a cutting board. Cut each into quarters. Divide seared steak quesadillas between plates and spoon over poblano salsa. Drizzle over a spoonful of chimichurri, and serve remainder alongside for dipping. Enjoy!

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