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- 1 lb flank steak - Salt and pepper to taste - 1 tablespoon olive oil - 8 corn tortillas - 1 cup fresh cilantro, chopped - 1/2 cup fresh parsley, chopped - 3 cloves garlic, minced - 1 teaspoon red pepper flakes - 1/4 cup red wine vinegar - 1/2 cup olive oil - 1 lime, juiced - 1 avocado, sliced - 1/2 cup diced tomatoes - 1/4 cup crumbled queso fresco To make Chimichurri steak tacos, you need fresh, quality ingredients. Flank steak gives a rich flavor. It cooks quickly and stays juicy. Corn tortillas add a nice texture. They hold all the tasty fillings well. Fresh herbs like cilantro and parsley brighten the dish. Garlic adds a punch of flavor. Red pepper flakes bring a hint of heat. Red wine vinegar adds tanginess, balancing the steak's richness. The main seasonings include salt, pepper, and red wine vinegar. These enhance the steak's natural taste. Olive oil helps the ingredients blend well. The chimichurri sauce is the star. You can add toppings like avocado for creaminess. Diced tomatoes add freshness. Queso fresco gives a salty bite. Each topping adds flavor and texture. Flank steak is my top choice for these tacos. It has great flavor and cooks quickly. Other cuts you can use include skirt steak or sirloin. Skirt steak gives a similar taste and texture. Sirloin is leaner but still tasty. Choose a cut that you enjoy. Each one will work well in this recipe. {{ingredient_image_1}} To make chimichurri sauce, gather your fresh herbs and garlic. Chop 1 cup of cilantro and 1/2 cup of parsley. Add 3 minced garlic cloves. Combine these in a bowl. Next, add 1 teaspoon of red pepper flakes for a bit of heat. Pour in 1/4 cup of red wine vinegar and 1/2 cup of olive oil. Finally, squeeze in the juice of 1 lime. Mix everything well and let it sit for at least 15 minutes. This wait lets the flavors blend and makes the sauce tasty. Start by prepping your flank steak. Rub it with 1 tablespoon of olive oil. Generously season both sides with salt and pepper. This step adds flavor. Preheat your grill to medium-high heat. When it’s hot, place the steak on the grill. Cook for about 4-6 minutes on each side. Use a meat thermometer to check the temperature. For medium-rare, aim for 130-135°F. Once done, take it off the grill and let it rest for 5 minutes. This keeps the juices inside. After resting, slice the steak against the grain into thin strips. Now it’s time for the tortillas. Heat a dry skillet over medium heat. Warm each corn tortilla for about 30 seconds on each side. This softens them and makes them easier to fold. Once warmed, it's time to assemble. Take a tortilla and add a few slices of steak in the center. Spoon on some chimichurri sauce. Top with sliced avocado, diced tomatoes, and crumbled queso fresco. Repeat with the remaining tortillas. If you like, garnish with extra cilantro for a fresh touch. Enjoy your tasty tacos right away! To cook the best steak, start with a good cut. Flank steak is perfect for tacos. It cooks fast and stays juicy. Rub it with olive oil, salt, and pepper. Preheat your grill or pan to medium-high heat. Cook the steak for 4-6 minutes on each side. Check for doneness with a meat thermometer. Aim for 130-135°F for medium-rare. Let the steak rest for five minutes after cooking. This keeps it tender and juicy when you slice it. Chimichurri is all about fresh herbs. Use lots of cilantro and parsley. Mince the garlic finely to spread its flavor. Red wine vinegar adds a tangy taste. For extra heat, toss in red pepper flakes. Let the chimichurri sit for at least 15 minutes. This waiting time lets the flavors mix well. You can also add a pinch of salt to taste. If you want more zing, squeeze in extra lime juice. For soft, warm tortillas, heat a dry skillet over medium heat. Place the corn tortillas in the pan for about 30 seconds on each side. Keep them warm in a clean kitchen towel. This keeps them soft and easy to fold. When serving, layer the steak and chimichurri on the tortilla. Top with sliced avocado and diced tomatoes. Finish with crumbled queso fresco for a creamy touch. Enjoy your delicious tacos right away! Pro Tips Rest the Meat: Always allow your steak to rest after cooking. This helps the juices redistribute throughout the meat, making it more tender and flavorful. Customize the Chimichurri: Feel free to adjust the herbs and spices in your chimichurri sauce. Adding oregano or switching to apple cider vinegar can give it a unique twist. Use Fresh Ingredients: Fresh herbs and ripe tomatoes will elevate the flavor of your tacos. Make sure to choose the best quality ingredients available. Warm Tortillas Properly: Warming your tortillas in a dry skillet enhances their flavor and makes them more pliable, preventing tearing when you fill them. {{image_2}} You can switch the flank steak for other proteins. Grilled chicken is a tasty choice. Shrimp also makes a great option for a lighter meal. For a plant-based version, use marinated tofu or mushrooms. Each option pairs well with chimichurri sauce. This adds flavor and keeps it fresh. Toppings can make your tacos even better. Try adding sliced jalapeños for heat. Fresh corn adds sweetness, while pickled onions offer a tangy crunch. You can also use black beans for extra protein. Don't forget the lime wedges for a fresh squeeze on top. These simple add-ins can elevate your meal. You can serve chimichurri tacos in fun ways. Try making a taco bowl with rice or quinoa. Just layer ingredients in a bowl for a filling meal. Lettuce wraps work well for a low-carb option. Use large lettuce leaves to hold all the tasty fillings. Both methods keep the flavors while changing the experience. To keep leftover chimichurri steak fresh, place it in an airtight container. Let the steak cool down first. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. Just make sure to wrap it tightly in plastic wrap before placing it in a freezer bag. Tacos are best when fresh, but you can store some parts. Keep the tortillas and fillings separate. Store tortillas in a sealed bag to prevent them from drying out. Wrap the fillings, like steak and toppings, in separate containers. This way, the tortillas stay soft, and the flavors stay fresh. You can assemble the tacos when you're ready to enjoy them. You can freeze the steak and chimichurri sauce. Slice the steak before freezing to make it easy to use later. Place the slices in a freezer bag, removing as much air as possible. For the chimichurri, store it in a small container. It can last up to three months in the freezer. Thaw them in the fridge overnight before using. You can use several cuts for tacos. Skirt steak is a great choice. It cooks fast and is very tasty. Sirloin steak is also good. It is tender and has nice flavor. For a leaner option, try chicken breast. Just remember to season well. Yes, you can use store-bought chimichurri. It saves time and is easy to find. However, I love making my own. Homemade chimichurri tastes fresher and you control the flavor. You can adjust the herbs and spice to your liking. To adjust the spiciness, change the red pepper flakes. For less heat, use less or skip them. If you want more spice, add more flakes. You can also use fresh jalapeño in the mix for a kick. Just remember to taste as you go! You learned how to make tasty chimichurri steak tacos. We covered the main ingredients, key seasonings, and best steak cuts. I shared step-by-step instructions to prepare the sauce and cook the steak. We discussed tips for perfect results and explored tasty variations. Finally, I offered storage tips for leftovers. Enjoy making these tacos! They are easy, fun, and packed with flavor. You can also customize them to fit your taste. Happy cooking!

Sizzling Chimichurri Steak Tacos

Delicious tacos filled with grilled flank steak and topped with a vibrant chimichurri sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 1 lb flank steak
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • 8 corn tortillas
  • 1 cup fresh cilantro, chopped
  • 1 2 cup fresh parsley, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 4 cup red wine vinegar
  • 1 2 cup olive oil
  • 1 lime juiced
  • 1 avocado sliced
  • 1 2 cup diced tomatoes
  • 1 4 cup crumbled queso fresco

Instructions
 

  • Prepare the Chimichurri Sauce: In a bowl, combine chopped cilantro, parsley, minced garlic, red pepper flakes, red wine vinegar, 1/2 cup olive oil, and lime juice. Mix well and let it sit at room temperature for at least 15 minutes to allow the flavors to meld.
  • Season the Steak: Rub the flank steak with olive oil and generously season with salt and pepper on both sides.
  • Cook the Steak: Preheat a grill or grill pan over medium-high heat. Cook the flank steak for about 4-6 minutes per side, depending on thickness, or until it reaches your desired doneness. (Medium-rare is typically 130-135°F internal temperature).
  • Rest and Slice: Remove the steak from the grill and let it rest for about 5 minutes. Then slice it against the grain into thin strips.
  • Warm the Tortillas: In a dry skillet, warm the corn tortillas for about 30 seconds on each side until pliable.
  • Assemble the Tacos: Place a few slices of steak in the center of each tortilla. Top with a generous spoonful of chimichurri sauce, slices of avocado, diced tomatoes, and crumbled queso fresco.
  • Serve: Garnish with extra cilantro if desired, and serve immediately with lime wedges on the side.

Notes

Let the chimichurri sit for at least 15 minutes to enhance the flavors.
Keyword chimichurri, grilled, steak, tacos