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- 1 lb flank steak - Salt and black pepper to taste - 1 tablespoon olive oil - 8 small corn tortillas - 1 cup fresh cilantro, finely chopped - 1/2 cup fresh parsley, finely chopped - 3 cloves garlic, minced - 1 small red chili, finely chopped (or a pinch of red pepper flakes for heat) - 1/4 cup red wine vinegar (or substitute with apple cider vinegar) - 1/2 teaspoon dried oregano - 1/4 teaspoon cumin The flank steak is the star here. It cooks fast and tastes great. The fresh herbs in the chimichurri sauce bring a bright flavor. You will love the mix of cilantro and parsley. You need salt and black pepper for seasoning. The olive oil helps the steak cook well. The chimichurri sauce includes garlic, red chili, and vinegar for a tangy kick. Dried oregano and cumin add depth to the flavors. - 1 avocado, sliced - 1 cup diced tomatoes - Lime wedges for serving Add avocado slices for creaminess and diced tomatoes for freshness. Lime wedges add a zesty touch. You can also sprinkle more chimichurri on top for extra flavor. Enjoy these tacos with friends or family for a tasty meal! {{ingredient_image_1}} To make chimichurri, gather your fresh herbs and garlic. You need 1 cup of cilantro and 1/2 cup of parsley. Chop them finely. Add 3 minced garlic cloves and 1 small red chili, finely chopped. Next, pour in 1/4 cup of red wine vinegar. If you don’t have that, you can use apple cider vinegar. Then, sprinkle in 1/2 teaspoon of dried oregano and 1/4 teaspoon of cumin. Mix all the ingredients well. Let the sauce sit for 15-20 minutes to let the flavors blend. While the chimichurri sits, season 1 pound of flank steak. Sprinkle salt and black pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the steak. Cook for 4-5 minutes on each side for medium-rare. You can cook longer if you want it more done. After cooking, remove the steak and let it rest for 5 minutes. This helps keep it juicy. After resting, slice the steak thinly against the grain. Warm 8 small corn tortillas in the same skillet for 30 seconds on each side. This makes them soft and easy to fold. On each tortilla, place a few slices of steak. Top with diced tomatoes and some avocado slices. Finally, drizzle the chimichurri sauce on top. Serve the tacos with lime wedges on the side. Squeeze lime juice over your tacos for extra flavor. Enjoy your delicious chimichurri steak tacos! To get the best flavor from your tacos, use a hot skillet. Heat olive oil until it shimmers. This helps sear the flank steak quickly, locking in juices. Always slice the steak against the grain. This makes the meat tender and easy to chew. Letting the chimichurri sauce sit allows the flavors to blend well. The longer it rests, the better it tastes. For medium-rare steak, cook for about 4-5 minutes on each side. Use a meat thermometer for accuracy. Aim for 130°F to 135°F for medium-rare. For medium, cook until it reaches 140°F to 145°F. Let the steak rest for 5 minutes before slicing. This helps the juices settle, making each bite juicy. Serve your tacos on a vibrant platter. Add lime wedges for a fresh squeeze. A small bowl of chimichurri on the side allows for extra flavor. Top each taco with diced tomatoes and avocado for color. This adds texture and taste, making your dish visually appealing. Pro Tips Rest the Steak: Allow the steak to rest for at least 5 minutes after cooking. This helps the juices redistribute, resulting in a more tender and flavorful bite. Customize the Heat: Adjust the amount of red chili or red pepper flakes in the chimichurri to suit your heat preference. You can also use milder peppers if you prefer less spice. Fresh Ingredients: Use the freshest herbs possible for your chimichurri sauce. Freshness enhances the flavor significantly and adds a vibrant color to your tacos. Warming Tortillas: Warm the tortillas on a dry skillet for the best texture. This makes them more pliable and enhances the overall flavor of your tacos. {{image_2}} You can use many proteins for these tacos. Chicken, pork, or shrimp work great. Just season them like the steak. For chicken, use thighs or breasts. For shrimp, marinate and grill them. These options add a new twist to your meal. Chimichurri is delicious, but try other sauces too. A spicy salsa verde adds zest. You can also use a mango salsa for sweetness. If you want heat, add a chipotle sauce. Each sauce brings a unique flavor to your tacos. Get creative with your taco fillings. Add grilled veggies like bell peppers and onions. You can use beans for extra protein. For a creamy touch, add a dollop of sour cream. Even pickled onions give a tangy crunch. The options are endless! If you have leftover tacos, store them in an airtight container. Keep the steak and the toppings separate from the tortillas. This helps prevent sogginess. They will last up to two days in the fridge. To store chimichurri sauce, place it in a sealed jar. Keep it in the fridge for up to one week. If you want to store it longer, freeze it in ice cube trays. Once frozen, transfer the cubes to a freezer bag. This way, you can use small amounts whenever you need. To reheat the steak, place it in a skillet over low heat. Heat it for about five minutes, flipping once. For tortillas, warm them in a dry skillet for about 30 seconds on each side. This keeps them soft and tasty. Make sure not to overheat the steak, or it will become tough. To make chimichurri sauce, you need fresh herbs. Combine 1 cup of finely chopped cilantro with 1/2 cup of finely chopped parsley. Add 3 minced garlic cloves, 1 small finely chopped red chili, and 1/4 cup of red wine vinegar. Mix in 1/2 teaspoon of dried oregano and 1/4 teaspoon of cumin. Stir well and let it sit for 15-20 minutes. This allows the flavors to blend. Yes, you can use other cuts of meat. Skirt steak, sirloin, or even chicken work well. These cuts can give a different taste but will still be tasty. Just adjust the cooking time based on the thickness of the meat. Chimichurri steak tacos pair well with simple sides. Try fresh corn salad, black beans, or rice. You can also serve grilled veggies or a fresh green salad. These sides complement the tacos nicely. Yes, you can make the chimichurri sauce ahead of time. It stays fresh in the fridge for up to a week. Just store it in an airtight container. The flavors will deepen, making it even better! Yes, chimichurri steak tacos can be gluten-free. Use corn tortillas, which are naturally gluten-free. Always check the labels on tortillas to ensure they are gluten-free. Enjoy the tacos worry-free! Chimichurri steak tacos combine bold flavors, simple techniques, and endless variations. We covered main ingredients like flank steak and fresh herbs. I shared the steps to make chimichurri sauce and how to cook the steak just right. I also offered tips for assembly and presentation. In the end, these tacos are tasty, easy to make, and fun to modify. Enjoy personalizing them with your favorite toppings and sides. Dive in, and make every meal a little brighter with these delicious tacos!

Chimichurri Steak Tacos

Delicious tacos filled with marinated flank steak and topped with fresh chimichurri sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb flank steak
  • to taste Salt and black pepper
  • 1 tablespoon olive oil
  • 8 small corn tortillas
  • 1 cup fresh cilantro, finely chopped
  • 1 2 cup fresh parsley, finely chopped
  • 3 cloves garlic, minced
  • 1 small red chili, finely chopped
  • 1 4 cup red wine vinegar
  • 1 2 teaspoon dried oregano
  • 1 4 teaspoon cumin
  • 1 each avocado, sliced
  • 1 cup diced tomatoes
  • for serving Lime wedges

Instructions
 

  • Prepare the Chimichurri Sauce: In a medium mixing bowl, combine chopped cilantro, parsley, minced garlic, red chili, red wine vinegar, dried oregano, and cumin. Mix well until all ingredients are combined, and set aside to marinate for at least 15-20 minutes.
  • Season the Steak: While the chimichurri is marinating, season the flank steak generously with salt and black pepper on both sides.
  • Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned flank steak and cook for about 4-5 minutes on each side for medium rare, or cook to your desired level of doneness. Remove the steak from the skillet and let it rest for 5 minutes.
  • Slice the Steak: After resting, thinly slice the steak against the grain into strips.
  • Warm the Tortillas: In the same skillet or another pan, lightly warm the corn tortillas for about 30 seconds on each side until soft and pliable.
  • Assemble the Tacos: On each warmed tortilla, place a few slices of steak. Top with diced tomatoes, a few slices of avocado, and generously drizzle with the prepared chimichurri sauce.
  • Serve: Serve the tacos immediately with lime wedges on the side for squeezing over the tacos.

Notes

Serve the tacos on a colorful platter, garnished with extra lime wedges and a small bowl of chimichurri for dipping.
Keyword avocado, chimichurri, cilantro, steak, tacos