The bold and zesty flavors of chimichurri steak tacos do not miss! Chimichurri is one of my favorite flavors to pair with tacos, and the tangy and herbaceous combination goes perfectly with a marinated flank steak.
Looking for more taco recipes? Try our Volcano Shrimp Tacos or Barbacoa Beef Tacos!
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Why You Need Chimichurri Tacos
I used to work at a modern taco place and I've been in love with tacos since. There is so much room to mess with different taco combinations whether it's beef, pork, or Shrimp Tacos with Mango Lime Salsa. But the Chimichurri Steak tacos are so delicious and really quick to make. You can top these with fresh avocado, cilantro, and lime juice to finish them off perfectly and serve them with a side of Cowboy Caviar Salad.
Chimichurri is a traditional Argentinian sauce and it is one of my favorite oil and herb conglomerations. It gives these tacos a burst of flavor that makes my mouth water as I think about it. The combination of parsley, red chile peppers, oil, vinegar, and herbs is almost too much to handle. I love sauces that I can marinate my meat in like chimichurri or Cilantro Mango Vinaigrette!
Ingredient Notes and Substitutions
I separated the ingredients below for the chimichurri and the steak tacos. If you have a chimichurri recipe you prefer, you can substitute.
Chimichurri Ingredients
- Parsley. I use all parsley but you can also add a little bit of fresh cilantro into the mix.
- Jalapeno. Jalapeno is really easy to find but traditionally a red chili pepper is used.
- Lime. I like the flavor of lime, especially with steak. Lemon is traditionally used in chimichurri though and can definitely be substituted.
- Shallot and Garlic. I use both. I like the subtle flavor of shallot and just a little bit of garlic flavor. The longer the garlic sits in the sauce the more potent it becomes. I prefer a small amount of garlic and a shallot for this reason.
Steak Tacos Ingredients
Red Onion. Raw red onion is perfectly fine. But you can also use pickled red onion if you prefer.
Tortillas. I like to get the little tortillas. Sometimes they will be labeled as fajita tortillas. I always go with flour tortillas for these tacos. Chimichurri is an oily sauce and it always rips right through corn tortillas. I'm sure most people prefer corn because it is more traditional. Either will work though.
*Please see the recipe card below for more information on ingredients.
How to Make Chimichurri Sauce
Step 1: Coarsely chop parsley until it is evenly cut.
Step 2: Add parsley, to a bowl with chopped shallot, jalapeno, and minced garlic.
Step 3: Add olive oil, lime, crushed red pepper, and oregano to the mixture.
Step 4: Whisk the mixture together until combined and set aside.
Cast Iron Steak Directions
Step 5: Marinate the steak for 1-12 hours. Add ½ cup of chimichurri sauce to a bowl and toss the steak in it. Cover and refrigerate.
Step 6: Remove your steak from the fridge 30-60 minutes before cooking. Heat your cast iron to medium-high heat. Then drizzle with avocado oil. Once hot, place the steak on the pan and cook for approximately 5 minutes until the steak develops a crust.
Step 7: Flip the steak and cook for another 5 minutes or until the steak reaches 130° F, for a medium rare steak.
Step 8: Pull the steak off of the cast iron and allow it to rest for ten minutes. This is really important. Cut into the steak right away and you'll lose all of the juice. Slice the steak against the grain so that it is easy to chew.
Assemble the Tacos
Place a pan in the oven and preheat to 350° F. Pull the preheated pan out of the oven and place your tortillas on the pan. Add the pepper jack cheese and return to the oven until they are melted (about 3 minutes.
Toss the steak with the remaining chimichurri sauce. Then add the steak to the tacos. Top with red onion, avocado, cilantro, and lime juice. You can also substitute an Avocado Lime Crema for the avocado!
Chimichurri steak tacos are a fantastic option for a quick and easy weeknight dinner, and they're also a great way to mix up your usual steak meal. The tangy, herbaceous flavors of the chimichurri sauce combine perfectly with the seared flank steak. The soft flour tortillas provide the perfect base for all those bold flavors to shine.
Serve them with a side of Fried Green Tomatoes or a big Easy Chipotle BBQ Chicken Salad with Chipotle BBQ Sauce and Cilantro Lime Ranch Dressing!
Pro-Tips
- Allow the steak to cook for at least 5 minutes without even touching it. The more you pick it up the more steam will be created. Get the best sear by letting it sit undisturbed.
- Always slice the steak against the grain, especially for tacos and sandwiches. This will make it a lot easier to bite into so it doesn't feel like you have to tear the steak with your teeth.
Recipe FAQs
I love to top it with pickled red onions or avocado. An avocado lime crema is a great addition to steak tacos! Serving it on tacos is my absolute favorite but you can also serve it with a side of roasted potatoes, over mashed potatoes, with roasted vegetables, or on a sandwich!
While Mexico has some of the best foods, they cannot claim chimichurri. It is an Argentinian creation made with parsley, olive oil, garlic, onion, red wine vinegar, and spices.
More Tacos and Such!
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📖 Recipe
Chimichurri Steak Tacos
Equipment
- 1 medium cast iron pan
Ingredients
- 1½ lb flank steak, marinated
- ½ cup pepper jack cheese
- ¼ red onion, sliced
- 1 tablespoon avocado oil
- 8 tortillas
Chimichurri Sauce
- ½ cup parsley, chopped
- ½ cup olive oil
- 2 tablespoon lime juice
- 1 tablespoon red wine vinegar
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 jalapeno, chopped
- 1 teaspoon oregano
- 1 teaspoon crushed red pepper
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
Chimichurri Sauce
- Coarsely chop parsley until it is evenly cut. Combine in a bowl with shallots, garlic, jalapeno, oregano, crushed red pepper, salt, and pepper.
- Gently whisk the olive oil and lime juice in the bowl with the rest of the ingredients, and set aside.
Steak Tacos
- Combine ½ cup of chimichurri sauce in a bowl with the steak. Cover and marinate for 1-12 hours.
- Remove the steak from the refrigerator 30-60 minutes before cooking. Heat a cast iron pan to medium-high heat. Add avocado oil and cook the steak for approximately 5 minutes on each side. This may need to be adjusted based on the weight and thickness of the steak. For medium rare, I pull the steak off between 125℉ and 130℉. Once you finish the steak, let it rest for 10 minutes. Slice the steak, against the grain. Look which way the striations run and cut across them.
- Preheat the oven to 350 ℉. Place the tortillas on a pan and add pepper jack cheese. Heat in the oven until melted. Toss the steak with the remaining chimichurri sauce and add to the tortillas. Top with thinly sliced red onion and avocado. Serve with fresh lime juice and cilantro.
Notes
- Allow the steak to cook for at least 5 minutes without even touching it. The more you pick it up the more steam will be created. Get the best sear by letting it sit undisturbed.
- Always slice the steak against the grain, especially for tacos and sandwiches. This will make it a lot easier to bite into so it doesn't feel like you have to tear the steak with your teeth.
Vinny
Easy steak tacos with a delicious chimichurri sauce. Enjoy this recipe!