Chimichurri Skirt Steak Quesadillas with Pineapple Pickled Jalapeno Peppers
Recipe by Nathan Lippy
- 1, 10 oz skirt steak
- ½ bunch Flatleaf Parsley
- ½ bunch Cilantro
- 2 Limes
- 2 teaspoons minced Garlic
- 1 tablespoon Blackstone Carne Asada Seasoning
- 4 large Flour Tortillas
- 2 cups shredded Cheese
- 1 Jalapeno, thinly sliced
- 1 Red Chile, thinly sliced
- ¼ cup Pineapple juice
- 1 tablespoon Lime juice
- 1 teaspoon Blackstone Carne Asada Seasoning
- 1 tablespoon Olive Oil
- Place the skirt steak into a sealable plastic bag with the juice of one lime, a bit of olive oil and half of the Blackstone Carne Asada seasoning. Seal and toss to evenly coat the skirt steak. Place in the refrigerator for 15-30 minutes.
- Rough chop the parsley and cilantro and add to a large mixing bowl.
- Add the juice of the remaining lime, minced garlic, the remaining Blackstone Carne Asada seasoning and 4-5 tablespoons of olive oil. Mix evenly to incorporate all ingredients.
- In a small mixing bowl, add all of the pickled jalapeno ingredients and mix to evenly incorporate.
- Pre-heat your griddle to high heat. Remove the skirt steak from the marinade and sear for 2-3 minutes per side.
- Once the Steak is cooked to the desired doneness, remove it from the griddle and let rest for 5 minutes. Once rested, slice into bite-sized pieces.
- Reduce the heat on your griddle to medium. To build your quesadillas, place the tortillas on the griddle and cover the surface with cheese. Add some of the sliced steak, chimichurri and a few of the jalapeno peppers to half of the tortilla.
- Once the cheese starts to melt, fold the cheese side over the meat side of the tortilla to form the quesadilla. Cook for 2-3 minutes per side or until the tortilla is golden and crisp.
- Slice and serve hot.