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To make these tasty chimichurri steak tacos, you will need: - 1 lb flank steak - 2 tablespoons olive oil - Salt and pepper to taste - 8 small corn tortillas - 1 cup cherry tomatoes, halved - 1/2 cup red onion, finely chopped - 1 avocado, sliced - Fresh cilantro, for garnish The flank steak is the star of this dish. It is tender and juicy. The corn tortillas add a nice texture. The chimichurri sauce is what makes these tacos special. You will need: - 1 cup fresh parsley, chopped - 1/2 cup fresh cilantro, chopped - 3 cloves garlic, minced - 1/2 teaspoon red pepper flakes - 1/4 cup olive oil - 2 tablespoons red wine vinegar (or apple cider vinegar) - Salt and pepper to taste This sauce gives a fresh, zesty flavor. It pairs well with the steak. For the best experience, add these to your tacos: - Extra cherry tomatoes - More sliced avocado - Lime wedges for squeezing - Additional fresh cilantro These toppings enhance flavor and add color. They make your tacos look and taste amazing! {{ingredient_image_1}} First, grab a medium bowl. You will need fresh parsley, cilantro, garlic, red pepper flakes, and vinegar. Chop the parsley and cilantro. Mince the garlic. Add these to the bowl. Next, pour in 1/4 cup of olive oil. Add salt and pepper to taste. Mix well. Let this sit for at least 20 minutes. This lets the flavors blend. Trust me, it makes a big difference. Now, let’s cook the flank steak. Start by seasoning it. Rub olive oil on both sides. Sprinkle salt and pepper to taste. Heat a grill or skillet over medium-high heat. Place the steak on the grill. Cook for about 5-7 minutes on each side. You want it medium-rare for the best taste. After cooking, let it rest for 5 minutes. This makes it juicy and tender. Time to build your tacos! First, warm the corn tortillas in a dry skillet. Just 30 seconds on each side will do. Take a tortilla and place a few slices of steak in the middle. Top it with halved cherry tomatoes, finely chopped red onion, and avocado slices. Don’t forget the chimichurri sauce! Add a generous spoonful on top. Finally, garnish with fresh cilantro. Now, your tacos are ready to be enjoyed! To get the best flavor from your flank steak, start with good seasoning. Use salt and pepper to enhance the taste. I recommend letting the steak sit at room temperature for about 30 minutes before cooking. This helps it cook evenly. Heat your grill or skillet to medium-high. Cook the steak for 5-7 minutes on each side. For medium-rare, look for an internal temperature of 130-135°F. After cooking, let the steak rest for 5 minutes before slicing. This keeps the juices inside, making it tender and juicy. When building your tacos, use fresh corn tortillas. Warm them in a dry skillet for about 30 seconds. This makes them soft and easy to fold. Start with a few slices of the steak. Next, layer on cherry tomatoes, red onion, and avocado. These fresh toppings add crunch and flavor. Finally, drizzle a generous amount of chimichurri sauce on top. Garnish with fresh cilantro for a pop of color and taste. Serve with lime wedges for a zesty kick. Chimichurri sauce is simple to prepare and can be made ahead of time. Mix chopped parsley, cilantro, garlic, and red pepper flakes in a bowl. Add olive oil and vinegar, then season with salt and pepper. Let this sit for at least 20 minutes. This wait time allows the flavors to blend well. You can store the sauce in the fridge for up to one week. Just give it a good stir before using. This makes meal prep easy and adds great flavor to your tacos. Pro Tips Let the Chimichurri Marinate: Allow the chimichurri sauce to sit for at least 20 minutes before serving. This resting period helps the flavors to intensify and meld together beautifully. Rest the Steak: After cooking, let the steak rest for 5 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful bite. Use Fresh Ingredients: Fresh herbs and ripe vegetables will elevate the taste of your tacos. Opt for ripe avocados and vibrant cherry tomatoes for maximum flavor. Grill for Maximum Flavor: If possible, grill the flank steak instead of using a skillet. Grilling adds a delicious smoky flavor that complements the chimichurri sauce perfectly. {{image_2}} You can swap flank steak with other meats. Chicken, pork, or shrimp work well. For chicken, use boneless thighs or breasts. Season them just like the steak. Grill until cooked through. For pork, tenderloin or chops are great choices. Cook like the steak, aiming for juicy bites. Shrimp cooks fast. Toss them on the grill for a few minutes. These proteins soak up chimichurri flavor nicely. Chimichurri is fun to customize. If you like heat, add more red pepper flakes. Want a zesty kick? Try adding lime juice or zest. You can switch herbs too. Mix in fresh oregano or mint for a unique taste. Experiment with different vinegars, like white wine or balsamic. Each change can give your sauce a new twist. You can enjoy chimichurri tacos without meat. Try grilled vegetables like zucchini, bell peppers, or mushrooms. Toss the veggies with olive oil, salt, and pepper, then grill until tender. You can also use hearty beans like black or pinto beans. Top your tacos with the same fresh toppings. Add extra avocado or even a dollop of vegan sour cream for creaminess. You won't miss the meat! To store leftover tacos, first, separate the ingredients. Place the tortillas and steak in one container. Then, put the toppings like tomatoes, onion, and avocado in another. This keeps everything fresh. Cover the containers tightly. Store them in the fridge. Use the tacos within two days for the best taste. Chimichurri sauce is simple to store. Pour it into a clean jar. Seal it tightly with a lid. Keep it in the fridge. It can last up to one week. If you want to keep it longer, freeze it in ice cube trays. Once frozen, transfer the cubes to a bag. This makes it easy to use later. When reheating tacos, avoid making them soggy. Start by warming the steak in a pan over low heat. This keeps it juicy. Warm the tortillas separately in a dry skillet for about 30 seconds on each side. Assemble the tacos again after warming. This way, they stay fresh and delicious. Enjoy your chimichurri steak tacos just like the first time! Chimichurri sauce is a fresh and vibrant condiment from Argentina. It is made with herbs, garlic, and oil. The main ingredients are parsley and cilantro, which give it a bright green color. You mix these with garlic and red pepper flakes for a bit of heat. Vinegar adds a tangy flavor to balance the richness of the steak. This sauce pairs perfectly with grilled meats, making it a great choice for tacos. Yes, you can use other cuts of steak for these tacos. Popular options include skirt steak, ribeye, or sirloin. Each cut offers a different flavor and texture. Just remember to season and cook them the same way. The cooking time may change depending on the thickness of the steak. Always slice against the grain for tender bites. Chimichurri sauce can last in the fridge for about one week. Store it in an airtight container to keep it fresh. The flavors may deepen as it sits. However, if it starts to look or smell off, it’s best to toss it. You can also freeze chimichurri sauce for longer storage. Just pour it into ice cube trays and freeze. This way, you can use small amounts as needed later. This guide covers creating delicious chimichurri steak tacos. You learned about key ingredients, step-by-step preparation, and handy tips. We also explored variations to fit your tastes and shared smart storage methods. Enjoy crafting your tacos with your custom twist. These tips make cooking easy and fun. Remember, cooking is about experimenting and enjoying the process. Get ready to impress your friends and family with these tasty meals!

Chimichurri Steak Tacos

Delicious steak tacos topped with fresh chimichurri sauce and vibrant toppings.
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
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 8 small corn tortillas
  • 1 cup cherry tomatoes, halved
  • 1 2 cup red onion, finely chopped
  • 1 whole avocado, sliced
  • for garnish fresh cilantro
  • 1 cup fresh parsley, chopped
  • 1 2 cup fresh cilantro, chopped
  • 3 cloves garlic, minced
  • 1 2 teaspoon red pepper flakes
  • 1 4 cup olive oil
  • 2 tablespoons red wine vinegar (or apple cider vinegar)
  • to taste salt and pepper

Instructions
 

  • Prepare the Chimichurri Sauce: In a medium bowl, combine chopped parsley, cilantro, garlic, red pepper flakes, 1/4 cup olive oil, and vinegar. Season with salt and pepper to taste. Stir well and let it sit for at least 20 minutes to meld the flavors.
  • Prepare the Steak: Season the flank steak with olive oil, salt, and pepper on both sides.
  • Cook the Steak: Heat a grill or skillet over medium-high heat. Cook the steak for about 5-7 minutes on each side or until it reaches your desired doneness (medium-rare is recommended). Remove from heat and let it rest for 5 minutes.
  • Slice the Steak: After resting, slice the steak thinly against the grain.
  • 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 on each tortilla. Top with cherry tomatoes, red onion, slices of avocado, and a generous spoonful of chimichurri sauce.
  • Garnish and Serve: Garnish with fresh cilantro and serve immediately.

Notes

Let the chimichurri sauce sit for at least 20 minutes to enhance the flavors.
Keyword chimichurri, Mexican cuisine, steak, tacos