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- 1 lb flank steak - 2 tablespoons olive oil - Salt and pepper to taste - 8 small corn or flour tortillas - 1 cup cherry tomatoes, halved - 1 avocado, sliced - 1 cup shredded lettuce (or baby spinach) - 1 cup fresh parsley, finely chopped - 4 cloves garlic, minced - 1/2 cup olive oil - 2 tablespoons red wine vinegar (or substitute with apple cider vinegar) - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (adjust for spiciness) - Salt and pepper to taste You can add extra flavor to your tacos. Here are my favorite suggestions: - Fresh lime wedges for zest - Extra chopped parsley for freshness - Sliced jalapeños for heat - Crumbled queso fresco for creaminess Each ingredient plays a role in making your tacos delicious. The flank steak offers rich flavor, while the chimichurri sauce adds a fresh kick. Use the toppings to customize each taco. These simple ingredients create a meal that feels gourmet. {{ingredient_image_1}} To make the chimichurri sauce, gather your ingredients. You need fresh parsley, garlic, olive oil, red wine vinegar, dried oregano, red pepper flakes, salt, and pepper. In a bowl, mix the chopped parsley and minced garlic together. Add in the olive oil and vinegar. Then, sprinkle in the oregano and red pepper flakes. Stir until everything blends well. Taste it and adjust the salt and pepper if needed. Let it sit for a bit. This allows the flavors to mix. Now, let's focus on the steak. Take your flank steak and rub it with olive oil, salt, and pepper. Use enough to coat it well. Place the steak in a resealable bag. Pour half of the chimichurri sauce over the steak. Make sure it covers the meat. Seal the bag and place it in the fridge. Let it marinate for at least 30 minutes, but two hours is even better. This step enhances the flavor. Next, we need to cook the steak. Preheat your grill or skillet to medium-high heat. Take the steak out of the marinade and place it on the grill. Cook for about 4-5 minutes on each side for medium-rare. If you like it more done, leave it a bit longer. Once cooked, remove it from the heat and let it rest for 5-10 minutes. This helps the juices settle. After resting, slice the steak against the grain into thin strips. While the steak rests, it’s time to warm the tortillas. Heat them on the grill or in a skillet for about 30 seconds on each side. This makes them soft and easy to fold. Now, to assemble the tacos, take a warm tortilla. Lay a few strips of steak on it. Top with halved cherry tomatoes, sliced avocado, and shredded lettuce. Drizzle with the reserved chimichurri sauce. Enjoy your tasty chimichurri steak tacos! Marinating steak is key for flavor. I like to use flank steak for this recipe. Start by rubbing the steak with olive oil, salt, and pepper. Next, place it in a bag with half of the chimichurri sauce. Seal the bag and let it sit in the fridge. Marinate for at least 30 minutes. If you have time, let it marinate for up to 2 hours. This helps the meat soak up all those tasty flavors. Getting those beautiful grill marks is easy with the right steps. First, preheat your grill or skillet on medium-high heat. Make sure it's hot before adding the steak. Place the steak on the grill and do not move it for about 4-5 minutes. This lets the grill do its magic. After that, flip it over to the other side for the same amount of time. Leave it alone for the best marks. To make this a complete meal, serve your tacos with fresh toppings. I love using halved cherry tomatoes, sliced avocado, and shredded lettuce. You can also add extra chimichurri sauce on top. Consider serving these tacos with a side of rice or black beans. This adds more nutrition and flavor. Don't forget to squeeze some lime juice over the tacos for a zesty kick! Pro Tips Let the Chimichurri Marinate: For the best flavor, prepare the chimichurri sauce at least an hour in advance. This allows the flavors to develop and intensify. Rest Your Steak: After grilling, let your steak rest for 5-10 minutes. This helps the juices redistribute, making for a more tender and flavorful bite. Choose the Right Cut: Flank steak is ideal for this recipe, but you can also use skirt steak or sirloin. Just ensure it's sliced against the grain for maximum tenderness. Warm Tortillas Properly: Warming the tortillas makes them pliable and enhances their flavor. Try wrapping them in a damp cloth and microwaving for 20-30 seconds for a quick method. {{image_2}} You can switch up the protein in your tacos. Try chicken, shrimp, or tofu. Each option brings its own fun flavor. Chicken cooks fast and takes on the chimichurri well. Shrimp adds a nice touch of sweetness. Tofu can be marinated just like steak. Each protein can shine with the right chimichurri sauce. Tortillas are key to good tacos. Corn tortillas are classic and gluten-free. They have a nice, slightly sweet taste that works well with chimichurri. Flour tortillas are softer and great for holding fillings. They also add a chewy texture. You can choose based on what you enjoy most. If you love heat, add more red pepper flakes to your chimichurri. You can also include fresh jalapeños for an extra kick. Blend in some chipotle peppers in adobo for a smoky flavor. These spicy twists will take your tacos to a new level. Adjust the heat to match your taste buds, but be careful! To store leftover tacos, place them in an airtight container. Keep the tacos separate from the toppings. This helps to keep the tortillas from getting soggy. Enjoy your tacos within three days for the best flavor. If you plan to eat the tacos soon, store them in the refrigerator. They stay fresh for up to three days. For longer storage, freeze the steak and tortillas separately. Wrap them well in plastic wrap and foil. Stored this way, they can last up to three months. To reheat the steak, use a skillet over medium heat. This keeps the meat tender. Warm the tortillas in a pan for about 30 seconds on each side. Avoid using the microwave, as it makes the tortillas tough. Make sure to add fresh toppings after reheating for the best taste. Chimichurri sauce is fresh and bright. It has simple ingredients, making it easy to prepare. The main components are: - 1 cup fresh parsley, finely chopped - 4 cloves garlic, minced - 1/2 cup olive oil - 2 tablespoons red wine vinegar - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes - Salt and pepper to taste This mix creates a zesty sauce. The parsley adds freshness, while garlic gives it a punch. Olive oil makes it smooth. The vinegar adds a nice tang. Marinating the steak is key for flavor. I recommend marinating for at least 30 minutes. This lets the meat soak up the chimichurri flavors. If you have time, marinate for up to 2 hours. This will make the steak even tastier. Yes, you can make chimichurri in advance. It keeps well in the fridge for up to a week. Just store it in a sealed container. Letting it sit allows the flavors to blend better. You can also freeze it for longer storage. Just thaw it in the fridge before using. Chimichurri steak tacos are delicious on their own, but sides can enhance the meal. Here are some great options: - Mexican rice - Black beans - Grilled corn on the cob - Fresh salsa or pico de gallo - A simple green salad These sides add color and flavor. They also balance the richness of the tacos. Chimichurri tacos can be mild or spicy. The heat level depends on the red pepper flakes. You can adjust this to your taste. If you like spice, add more flakes. For a milder flavor, use less. The fresh herbs and garlic also help cool the heat. Chimichurri steak tacos are full of flavor. We discussed key ingredients, from the sauce to toppings. You learned how to prepare the sauce and marinate the steak for great taste. I shared tips for grilling and serving your tacos. You can even try different proteins or spice up the sauce. Use the storage tips to keep leftovers fresh. Enjoy making your chimichurri tacos, and don’t be afraid to get creative!

Chimichurri Steak Tacos

Delicious tacos filled with marinated flank steak and topped with fresh chimichurri sauce, cherry tomatoes, avocado, and lettuce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb flank steak
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 8 small corn or flour tortillas
  • 1 cup cherry tomatoes, halved
  • 1 whole avocado, sliced
  • 1 cup shredded lettuce or baby spinach
  • 1 cup fresh parsley, finely chopped
  • 4 cloves garlic, minced
  • 1 2 olive oil
  • 2 tablespoons red wine vinegar or apple cider vinegar
  • 1 teaspoon dried oregano
  • 1 2 red pepper flakes
  • to taste salt and pepper

Instructions
 

  • Prepare the Chimichurri Sauce: In a bowl, mix the chopped parsley, minced garlic, olive oil, apple cider vinegar, dried oregano, red pepper flakes, salt, and pepper until well combined. Adjust seasoning to taste. Set aside to let the flavors meld.
  • Marinate the Steak: Rub the flank steak with 2 tablespoons of olive oil, salt, and pepper. Place it in a resealable bag, pour half of the chimichurri sauce over it (reserve the other half for serving), and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
  • Cook the Steak: Preheat a grill or cast-iron skillet over medium-high heat. Remove the steak from the marinade and grill for about 4-5 minutes per side for medium-rare, or until your desired doneness. Once cooked, let it rest for 5-10 minutes before slicing.
  • Heat the Tortillas: While the steak is resting, warm the tortillas on the grill or in a skillet for about 30 seconds on each side until pliable.
  • Assemble the Tacos: Slice the rested steak against the grain into thin strips. Lay a few strips of steak on each tortilla. Top with halved cherry tomatoes, sliced avocado, and shredded lettuce. Drizzle with the reserved chimichurri sauce.
  • Serve: Serve the tacos immediately, garnished with extra parsley or lime wedges if desired.

Notes

Adjust the spiciness of the chimichurri sauce by varying the amount of red pepper flakes.
Keyword chimichurri, grilled, steak, tacos