Go Back
- 1 lb flank steak - 1 tablespoon olive oil - 8 small tortillas (corn or flour) - 1 cup cherry tomatoes, halved - 1 avocado, sliced - 1 small red onion, thinly sliced - Fresh cilantro for garnish - 1 cup fresh parsley leaves, packed - 1/2 cup fresh cilantro leaves, packed - 3 cloves garlic - 1/2 teaspoon red pepper flakes - 1/4 cup olive oil - 2 tablespoons red wine vinegar (non-alcoholic) - Salt and pepper to taste - Food processor - Grill or skillet - Mixing bowl Gather these ingredients for a tasty meal. The flank steak brings a rich flavor. Olive oil keeps the steak juicy and helps the spices stick. Tortillas hold all the goodness together. Cherry tomatoes add sweetness, while avocado gives creaminess. Red onion adds a nice crunch. Fresh cilantro brightens the dish. For the chimichurri sauce, fresh parsley and cilantro are key. Garlic gives it a punch. Red pepper flakes add a bit of heat. Olive oil makes it smooth, and red wine vinegar adds zing. Salt and pepper are must-haves to elevate flavors. Make sure you have a food processor to blend your sauce well. A grill or skillet will help cook the steak perfectly. A mixing bowl is handy for preparing the sauce and assembling your tacos. Enjoy the process! {{ingredient_image_1}} - Combine parsley, cilantro, garlic, red pepper flakes, and red wine vinegar in a food processor. - Blend while gradually adding olive oil until the sauce is thick and pourable. - Season with salt and pepper to taste. The key here is to use fresh herbs. They give the sauce a bright flavor. You can adjust the red pepper flakes if you want more heat. Let the sauce sit for at least 15 minutes. This step helps the flavors blend better and taste amazing. - Preheat your grill or skillet to medium-high heat. - Rub the flank steak with olive oil, salt, and pepper. - Grill or sear the steak for 5-7 minutes on each side. Adjust time for your desired doneness. - Let the steak rest for 5 minutes before slicing. Resting the steak is very important. It keeps the juices inside, making each bite tender and juicy. For best results, use a meat thermometer. Aim for 130°F for medium-rare. - Warm the tortillas in a dry skillet for about 30 seconds on each side. - Layer sliced steak, cherry tomatoes, avocado, and red onion on each tortilla. - Drizzle with chimichurri sauce and garnish with fresh cilantro. Warming the tortillas makes them soft and easy to fold. Feel free to get creative with toppings. You can add cheese, jalapeños, or even grilled peppers for extra flavor. Enjoy every bite of these flavorful tacos! - Use fresh herbs for the best flavor. Fresh parsley and cilantro make a big difference. - Adjust red pepper flakes for heat preference. Add more for a spicy kick or less for mild. - Let the sauce sit for at least 15 minutes to enhance flavors. This waiting time allows the herbs to infuse. - Use a meat thermometer for precise doneness. Aim for 130°F for medium-rare steak. - Always slice against the grain for tender pieces. This method breaks up the muscle fibers. - Letting the steak rest helps retain juices. Rest it for about 5 minutes before slicing. - Pair with lime wedges for added zest. A squeeze of lime brightens the dish. - Offer extra chimichurri as a dipping sauce. It adds flavor and moisture to each bite. - Serve with sides like Mexican street corn or black beans. These sides complement the tacos perfectly. Pro Tips Rest the Steak: Allow the flank steak to rest for at least 5 minutes after cooking. This helps retain its juices, making each bite more flavorful and tender. Customize the Chimichurri: Feel free to adjust the herbs and spices in your chimichurri sauce. Adding oregano or mint can provide a unique twist to the classic flavor. Warm Tortillas Properly: Warming the tortillas in a dry skillet enhances their flavor and texture. This simple step makes them more pliable and delicious. Presentation Matters: Serve your tacos on a rustic wooden board with lime wedges and extra cilantro. A beautiful presentation adds to the enjoyment of the meal! {{image_2}} You can switch flank steak with chicken, shrimp, or portobello mushrooms. Each option adds its own flavor. If you choose chicken, grill it for about 6-8 minutes per side. For shrimp, just 2-3 minutes per side works well. Portobello mushrooms need about 5 minutes on each side. Adjust your cooking times based on the protein type. This way, you will get the best results. Corn tortillas are a great choice for a gluten-free option. They add a nice, earthy flavor to your tacos. If you prefer flour tortillas, try different flavors like spinach or tomato. These can give your tacos a fun twist and make them even more tasty. Adding grilled bell peppers or corn gives your tacos extra texture and flavor. You can also top them with cheese for creaminess, jalapeños for heat, or sour cream for a cool finish. Feel free to play with the toppings. This makes each taco unique and exciting. You can store leftover steak in an airtight container for up to 3 days. This keeps the meat fresh and tasty. For the chimichurri sauce, seal it in a jar and refrigerate it for up to a week. This way, you can enjoy that vibrant flavor later. When you reheat the steak, use a skillet over medium heat for the best results. This helps keep the meat tender. Avoid reheating the chimichurri sauce. It tastes best when fresh and bright. If you want to save the steak, freeze cooked slices for up to 3 months. This is a great way to meal prep. You can also freeze chimichurri sauce in ice cube trays. This gives you easy portions for future meals. You can make the chimichurri sauce more flavorful by adding more fresh herbs or spices. Fresh parsley and cilantro really help. You might also try adding some chopped oregano or a pinch of cumin. Each herb brings a new taste. Don't be afraid to experiment to find what you love! Yes, you can use a different type of vinegar. Apple cider vinegar or white wine vinegar works well. Each type of vinegar will change the taste a bit. Try them out to see what you like best! You can serve your tacos with some tasty side dishes. Popular choices include Mexican rice, black beans, or a fresh salad. These sides complement the flavors of the tacos well. For extra zing, add lime wedges on the side! The tacos are best when eaten fresh. However, they can last up to 2 days in the fridge. Make sure to store them in an airtight container. For the best taste, reheat the steak before serving! In this post, we explored tasty chimichurri steak tacos. You learned about the main ingredients—flank steak, tortillas, and fresh veggies. We created a vibrant chimichurri sauce, shared cooking tips, and offered ideas for variations. Remember to adjust ingredients to your liking. Enjoy these flavorful tacos at home, mixing and matching your favorite proteins and toppings. Feel free to share your taco-making adventures or ask questions. These recipes are made for fun and sharing!

Chimichurri Steak Tacos

Delicious tacos filled with grilled flank steak and topped with fresh chimichurri sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 1 lb flank steak
  • 1 tablespoon olive oil
  • to taste Salt and pepper
  • 8 small tortillas (corn or flour)
  • 1 cup cherry tomatoes, halved
  • 1 whole avocado, sliced
  • 1 small red onion, thinly sliced
  • for garnish Fresh cilantro

Instructions
 

  • Prepare the Chimichurri Sauce: In a food processor, combine fresh parsley, cilantro, garlic cloves, red pepper flakes, and red wine vinegar. Pulse until finely chopped.
  • Gradually add olive oil while blending until the sauce reaches a thick, pourable consistency. Season to taste with salt and pepper. Set aside half for serving.
  • Cook the Steak: Preheat your grill or skillet over medium-high heat. Rub flank steak with olive oil, then season with salt and pepper on both sides.
  • Grill or sear the steak for about 5-7 minutes on each side for medium-rare (adjust time as per your doneness preference). Remove from heat and let it rest for 5 minutes.
  • Slice the steak thinly against the grain.
  • Warm the Tortillas: While the steak is resting, warm the tortillas in a dry skillet for about 30 seconds on each side or until pliable.
  • Assemble the Tacos: On each tortilla, layer a few slices of steak, some halved cherry tomatoes, a couple of avocado slices, and a few red onion rings.
  • Drizzle with the prepared chimichurri sauce and garnish with fresh cilantro.
  • Serve with the remaining chimichurri on the side for dipping.

Notes

Serve the tacos on a wooden board, accompanied by lime wedges and extra cilantro for garnish. Enjoy!
Keyword chimichurri, easy, grilled, steak, tacos