Ingredients:
For the Chimichurri Sauce
1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon lemon juice freshly squeezed
1/2 cup curly leaf parsley minced
1 tablespoon dried oregano (or fresh)
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper freshly ground
For Quesadillas
1 pound flank steak
1 tablespoon olive oil
2 large onions sliced
4 Flatout flatbread (I used Light Original)
2 cups Monterey Jack cheese shredded
Directions:
In a medium size bowl, whisk together all the chimichurri sauce ingredients. Spoon out about half of the sauce into another small bowl for dipping quesadillas in when serving.
Toss the flank steak in the remaining chimichurri sauce, making sure it’s coated in the sauce on both sides. Cover with foil or plastic wrap and refrigerate for at least 30 minutes up to overnight.