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For these tasty tacos, you need: - 1 lb flank steak - 2 tablespoons olive oil (for seasoning) - Salt and black pepper, to taste - 8 small corn tortillas - 1 cup cherry tomatoes, halved - 1/2 cup red onion, finely chopped - 1 ripe avocado, sliced - Fresh cilantro leaves, for garnish These ingredients come together for a flavor-packed meal that’s easy to make. To create the chimichurri sauce, gather: - 1 cup fresh parsley, finely chopped - 1/2 cup fresh cilantro, finely chopped - 3 cloves garlic, minced - 1/2 teaspoon red pepper flakes (adjust for spice preference) - 1/4 cup olive oil - 2 tablespoons red wine vinegar (or substitute with apple cider vinegar) - Salt and black pepper, to taste This sauce adds depth and freshness to your tacos. When choosing your ingredients, look for: - Flank steak that is bright red and firm to the touch. - Fresh herbs that smell strong and vibrant. - Ripe avocados that yield slightly when pressed. - Tomatoes that are plump and colorful. - Onions that feel solid with no soft spots. I always recommend shopping at local markets for the best quality. Fresh ingredients make all the difference in flavor. {{ingredient_image_2}} To make the chimichurri sauce, start by gathering your fresh herbs. You will need parsley and cilantro. Chop them finely and place them in a medium bowl. Next, add the minced garlic and red pepper flakes. Pour in the olive oil and red wine vinegar. Season this mix with salt and black pepper to taste. Stir everything until well combined. Let the sauce sit for at least 20 minutes. This resting time lets the flavors mix well and taste even better. For the flank steak, first, rub both sides with olive oil. Sprinkle salt and black pepper generously. Preheat your grill or skillet over medium-high heat. It should be hot before you add the steak. Cook the steak for about 5-7 minutes on each side. If you like medium-rare, that’s the way to go. After cooking, let the steak rest for 5 minutes under foil. This step helps the juices stay in the meat. Now it’s time to build your tacos! Take a warm corn tortilla and lay it flat. Add a few slices of the rested steak in the center. Next, top it with halved cherry tomatoes and chopped red onion. Don’t forget the avocado slices; they add creaminess. Finally, spoon a generous amount of chimichurri sauce over everything. For a fresh touch, sprinkle cilantro leaves on top. Enjoy every bite while it’s hot! To boost flavor, start with fresh ingredients. Use ripe tomatoes and bright cilantro. Fresh herbs make a big difference. You can add cheese or hot sauce if you like. A squeeze of lime adds a nice zing. Layer flavors in each taco for the best taste. Slice the flank steak thinly. Use a sharp knife for clean cuts. Always cut against the grain. This method makes the meat more tender. Aim for slices about 1/4 inch thick. Letting the steak rest before slicing helps keep juices inside. This keeps the meat juicy and flavorful. Warm tortillas before using them. Heat a dry skillet over medium heat. Place one tortilla in the skillet for about 30 seconds. Flip it over and heat for another 30 seconds. The tortillas should be soft and pliable. This step keeps the tortillas from breaking when you fill them. Warm tortillas make your tacos even better! Pro Tips Rest the Steak: Allow the steak to rest after cooking to ensure the juices redistribute for a more flavorful and tender bite. Slice Against the Grain: Cutting the steak against the grain will help to break down the muscle fibers, resulting in a more tender texture. Customize the Chimichurri: Feel free to adjust the herbs and spices in your chimichurri sauce to suit your taste, adding more garlic or chili flakes for a bolder flavor. Keep Tortillas Warm: Wrap warm tortillas in a clean kitchen towel to keep them soft and pliable while you assemble your tacos. {{image_4}} You can swap the flank steak for other proteins. Chicken, shrimp, or pork work well. Each protein absorbs the chimichurri flavor nicely. If you choose chicken, use boneless thighs for juiciness. For shrimp, grill them just until they turn pink. Pork tenderloin gives a nice bite and pairs well with chimichurri. If you want a veggie option, consider grilled portobello mushrooms or roasted cauliflower. Both have great texture and flavor. You can also use black beans or lentils for protein. Adding grilled peppers or zucchini can boost the taste. Each option gives your tacos a fresh twist while keeping them hearty. Chimichurri comes in many styles. The classic version uses parsley and cilantro. However, you can try variations with different herbs. Basil or mint can create a unique flavor. You can also adjust the spice level. Add more red pepper flakes for heat or use jalapeños for a kick. Each version adds a new layer to your tacos, making them even more exciting. To keep leftover tacos fresh, start by separating the components. Place the steak, toppings, and tortillas in different containers. This helps prevent sogginess. Use airtight containers to seal in flavor. Store them in the fridge for up to three days. When you're ready to eat, gather your ingredients and assemble your tacos again. Chimichurri sauce lasts well in the fridge. Pour it into a clean jar and seal it tightly. It can stay fresh for up to one week. For longer storage, freeze the sauce in an ice cube tray. Once frozen, pop the cubes into a zip-top bag. This way, you can use a small amount whenever you need it. To reheat the steak, use a skillet over low heat. This keeps the meat juicy. Avoid the microwave, as it can dry out the steak. Warm the tortillas in a dry skillet for about 30 seconds on each side. This makes them soft again. Enjoy your tasty tacos just like the first time! Chimichurri sauce is a bright, green sauce from Argentina. It is made with fresh herbs, garlic, and vinegar. The main herbs are parsley and cilantro. This sauce is great for steak and adds a fresh taste. You mix it with olive oil to create a smooth texture. It has a hint of spice from red pepper flakes. It’s perfect for drizzling over tacos. Yes, you can use different cuts of steak. Skirt steak, sirloin, or ribeye all work well. Each has a unique flavor and tenderness. Just remember to adjust your cooking time based on thickness. Thinner cuts cook fast while thicker cuts take longer. Always slice against the grain for the best texture. To add spice to your tacos, increase the red pepper flakes in the chimichurri. You can also add fresh jalapeños or hot sauce to the tacos. For a smoky flavor, try adding smoked paprika to the chimichurri. Taste as you go to find your perfect heat level. Chimichurri steak tacos pair well with simple sides. Some great options include: - Mexican rice - Refried beans - Grilled corn on the cob - A fresh salad with lime dressing These sides balance the flavors and make a complete meal. Chimichurri sauce is vegan-friendly, as it contains only herbs, garlic, oil, and vinegar. If you want a vegan taco, try using grilled vegetables or tofu instead of steak. You can still enjoy the fresh flavors of chimichurri with a plant-based twist. Just skip the meat and load up on veggies! Chimichurri steak tacos are a fun dish to make at home. We covered fresh ingredients, how to make chimichurri sauce, and tips for cooking steak. Flavorful tacos come from good seasoning and warm tortillas. You can also mix things up with different proteins or make vegetarian options. Store leftovers properly to enjoy at another time. Now, you can impress friends and family with your tasty tacos! Enjoy every bite and keep experimenting in the kitchen.

Chimichurri Steak Tacos

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

Instructions
 

  • Prepare the Chimichurri Sauce: In a medium mixing bowl, combine the finely chopped parsley, cilantro, minced garlic, and red pepper flakes. Pour in the olive oil and red wine vinegar. Season with salt and black pepper to your preference. Mix the ingredients thoroughly and allow the sauce to sit for at least 20 minutes at room temperature, which will enhance the flavors.
  • Prep the Steak: Rub the flank steak with 2 tablespoons of olive oil evenly on both sides, then sprinkle generously with salt and black pepper to enhance the flavor.
  • Cook the Steak: Preheat a grill or skillet over medium-high heat until very hot. Place the seasoned flank steak on the grill or in the skillet and cook for approximately 5-7 minutes on each side, or until it reaches your desired level of doneness (medium-rare is suggested for tenderness). Once cooked, remove the steak from the heat, cover it loosely with foil, and let it rest for 5 minutes to allow juices to redistribute.
  • Slice the Steak: After resting, use a sharp knife to slice the steak thinly against the grain. This cutting technique will ensure more tender pieces.
  • Warm the Tortillas: In a dry skillet over medium heat, warm the corn tortillas, flipping them after about 30 seconds on each side, until they are soft and pliable but not crispy.
  • Assemble the Tacos: Take a warm tortilla and place a few slices of the rested steak onto the center. Top it with halved cherry tomatoes, chopped red onion, avocado slices, and add a generous spoonful of the chimichurri sauce over the top.
  • Garnish and Serve: Finish your tacos by sprinkling fresh cilantro leaves for a burst of color and flavor. Serve immediately while hot.

Notes

Allow the chimichurri sauce to sit for at least 20 minutes to enhance flavors.
Keyword chimichurri, dinner, steak, tacos