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- 1 lb flank steak - 1 tablespoon extra virgin olive oil - Sea salt and freshly cracked black pepper, to taste - 8 small tortillas (corn or flour) - 1 cup cherry tomatoes, halved - 1 ripe avocado, sliced - 1 small red onion, thinly sliced - Fresh cilantro leaves, for garnish - 1 cup fresh parsley leaves, tightly packed - 1/2 cup fresh cilantro leaves, tightly packed - 3 cloves garlic, peeled - 1/2 teaspoon crushed red pepper flakes - 1/4 cup high-quality olive oil - 2 tablespoons non-alcoholic red wine vinegar - Sea salt and freshly cracked black pepper, to taste You can mix things up with different toppings. Try adding jalapeños for heat or crumbled cheese for creaminess. Swap flank steak for skirt steak or chicken if you prefer. For the tortillas, corn or flour both work well. Each option brings a different taste and texture. Adjust the chimichurri by adding more garlic or herbs to match your taste. {{ingredient_image_2}} To make chimichurri sauce, gather your ingredients. You need fresh parsley, cilantro, garlic, red pepper flakes, red wine vinegar, olive oil, sea salt, and black pepper. In a food processor, add the parsley, cilantro, garlic, and red pepper flakes. Pulse until finely chopped. Next, slowly add the olive oil while the processor runs. This will make the sauce thick but pourable. Taste and add salt and pepper as needed. Set aside half of the sauce for later. Now, it's time to cook the flank steak. Preheat your grill or skillet over medium-high heat. Rub the steak with olive oil. Sprinkle sea salt and black pepper on both sides. Grill or sear the steak for about 5-7 minutes on each side. This will give you a nice medium-rare finish. Adjust the time if you prefer it more or less cooked. Once done, take it off the heat and let it rest for five minutes. This helps keep the juices inside. After resting, slice the steak thinly against the grain to make it tender. While the steak rests, warm the tortillas. Place them in a dry skillet over medium heat for about 30 seconds on each side. This makes them soft and easy to fold. To assemble your tacos, take a tortilla and add some slices of steak. Then, add halved cherry tomatoes, avocado slices, and thin red onion rings. Drizzle with the chimichurri sauce and top with fresh cilantro leaves. For a fun serving idea, put the tacos on a wooden board with lime wedges on the side. Enjoy every bite of this fresh and flavorful meal! To get the best steak, use a meat thermometer. For medium-rare, aim for 130°F. This gives you a tender, juicy bite. Cook the flank steak about 5-7 minutes on each side. Remember to rest it for 5 minutes to keep the juices. Slice it thin against the grain. This makes each bite even more tender. Chimichurri sauce shines with fresh herbs. Use fresh parsley and cilantro for bright flavor. Add more garlic for a rich taste. For a spicy kick, increase the crushed red pepper flakes. Taste your sauce as you mix. Adjust salt and pepper until it pops. You can also add a squeeze of lime for a zesty twist. A beautiful display makes the meal special. Arrange tacos on a rustic wooden board. Add lime wedges for zesty flavor. Garnish with extra cilantro to bring color. Place the reserved chimichurri in a small bowl for dipping. This gives a nice touch and makes guests smile. Let the vibrant colors and fresh flavors take center stage. Pro Tips Resting is Key: Allow the steak to rest after cooking. This helps retain its juices, ensuring each bite is tender and flavorful. Chimichurri Variations: Feel free to customize the chimichurri by adding herbs like oregano or mint for a unique twist on the classic flavor. Warm Tortillas: Warming the tortillas enhances their flexibility and taste. Use a dry skillet or wrap them in foil and warm them in the oven. Serving Suggestion: Serve the tacos with lime wedges. The fresh citrus enhances the flavors and adds a refreshing zing to each bite. {{image_4}} You can switch the flank steak for other meats. Chicken thighs or pork shoulder work well. For a lighter option, try shrimp or fish. Each protein brings its unique flavor to the tacos. Just adjust the cooking time to ensure they are fully cooked and safe to eat. Tortillas are key to tasty tacos. You can use corn or flour tortillas based on your taste. Corn tortillas add a nice crunch. Flour tortillas are soft and chewy. You could also try whole wheat or gluten-free options for a healthier choice. Warm them up for the best texture. Chimichurri sauce is very flexible. You can add fresh herbs like oregano or basil for a twist. For more heat, include jalapeños or more red pepper flakes. Want a citrusy kick? Add lime or lemon juice. Experiment with the ingredients to create your perfect chimichurri. To store leftover tacos, keep them in an airtight container. Place the tacos in the fridge. They will stay fresh for up to two days. If you can, store the fillings and tortillas separately. This keeps the tortillas from getting soggy. For the chimichurri sauce, transfer it to a clean jar. Seal it tightly and keep it in the fridge. The sauce can last for up to one week. If you notice any discoloration, it’s best to discard it. When reheating the steak, use a skillet over low heat. This helps to warm it without drying it out. For tortillas, you can heat them in a dry skillet for about 30 seconds. Keep an eye on them so they don’t burn. Enjoy your delicious tacos! Chimichurri sauce is a vibrant mix of herbs and spices. It includes fresh parsley and cilantro, which give it a bold green color. Garlic adds depth, while red pepper flakes bring some heat. Olive oil makes the sauce smooth and rich. Finally, a splash of red wine vinegar adds a tangy kick. This sauce is perfect for drizzling on steak tacos. Yes, you can prepare many parts ahead of time. Make the chimichurri sauce a day before. Store it in the fridge. It will taste even better after the flavors blend. Cook the steak the day you plan to serve. You can also warm the tortillas before serving. Just remember to assemble the tacos right before eating for the best taste and texture. Flank steak is a great choice for tacos. It is tender, flavorful, and easy to slice. You can also use skirt steak for a similar taste. Both cuts cook quickly and soak up flavors well. When cooked right, they make each bite juicy and delicious. Be sure to cut against the grain for tenderness. Chimichurri steak tacos are a tasty meal to enjoy. We covered key ingredients and how to make the sauce. I shared steps for cooking the flank steak and assembling the tacos. With tips for perfecting doneness and adding flavor, you can impress your guests. Try different proteins and tortillas for variety. Don’t forget about storage tips to keep your tacos fresh. With this guide, you can create a delicious meal that everyone will love. Enjoy your cooking adventure!

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 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb flank steak
  • 1 tablespoon extra virgin olive oil
  • to taste sea salt and freshly cracked black pepper
  • 8 small tortillas (corn or flour)
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, sliced
  • 1 small red onion, thinly sliced
  • for garnish fresh cilantro leaves
  • 1 cup fresh parsley leaves, tightly packed
  • 1 2 fresh cilantro leaves, tightly packed
  • 3 cloves garlic, peeled
  • 1 2 crushed red pepper flakes
  • 1 4 high-quality olive oil
  • 2 tablespoons non-alcoholic red wine vinegar

Instructions
 

  • Prepare the Chimichurri Sauce: In a food processor, combine the packed fresh parsley and cilantro leaves, garlic cloves, crushed red pepper flakes, and non-alcoholic red wine vinegar. Pulse until all ingredients are finely chopped and well mixed.
  • With the processor running, slowly stream in the olive oil until the sauce achieves a thick yet pourable consistency. Season to taste with sea salt and freshly cracked black pepper. Set aside half of the chimichurri sauce for serving later.
  • Cook the Steak: Preheat your grill or a cast-iron skillet over medium-high heat. Rub the flank steak evenly with extra virgin olive oil, then generously season both sides with sea salt and freshly cracked black pepper.
  • Grill or sear the steak for approximately 5-7 minutes on each side for a perfect medium-rare finish (adjust cooking time according to your desired doneness). Once cooked, remove from heat and allow the steak to rest for about 5 minutes to retain its juices.
  • After resting, slice the steak thinly against the grain to ensure tenderness.
  • Warm the Tortillas: While the steak is resting, place the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they become warm and pliable.
  • Assemble the Tacos: On each tortilla, layer a few slices of the sliced steak, a handful of halved cherry tomatoes, a couple of avocado slices, and a scattering of thinly sliced red onion rings.
  • Finish with Chimichurri: Generously drizzle the tacos with the prepared chimichurri sauce and garnish with fresh cilantro leaves for a burst of color and flavor.
  • Serve: Present the tacos on a charming wooden board, alongside the reserved chimichurri for dipping, and add some lime wedges for a zesty kick on the side.

Notes

Arrange the tacos neatly on a rustic wooden board, garnished with additional cilantro and lime wedges, to make them visually appealing.
Keyword chimichurri, grilled, steak, tacos