2 cups shredded melting cheese (such as Oaxaca, Monterey Jack, or mozzarella)
Butter or extra olive oil, for crisping quesadillas
Directions
Rub the flank steak with 1 tbsp olive oil, juice of 1 lime, taco seasoning, salt, and pepper. Let it marinate for at least 20 minutes while you prepare the remaining ingredients.
Sauté the diced red bell pepper on a hot griddle or pan with a bit of oil until it becomes soft and slightly charred, about 5 minutes. Remove from heat and allow it to cool slightly.
In a bowl, mix the cooked bell pepper, Fresno chile, shallot, garlic, parsley, cilantro, juice of the remaining lime, red wine vinegar, and ⅓ cup olive oil. Season with salt and pepper. Stir well and let the flavors meld while you cook the steak.
Sear the marinated steak over high heat for about 3–4 minutes on each side, or until cooked to your preferred doneness. Let the steak rest for 5 minutes, then slice it thinly against the grain and chop into bite-sized pieces.
Lay out the tortillas and on one half of each, layer shredded cheese, chopped steak, and a generous spoonful of chimichurri rojo. Fold each tortilla in half and press gently.
Heat a bit of oil or butter on the griddle. Toast each quesadilla for 2–3 minutes per side until golden brown and crispy. Serve hot.
