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 flank steak.
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. One of my favorite parts of this recipe is the sweet pickled red onions on top. You can top these with fresh avocado, cilantro, and lime juice to finish them off perfectly.
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 too much to handle.
I made my chimichurri from this Cafe Delites recipe, but I also added minced shallots to mine, along with some lime juice.
What You'll Need for Chimichurri Steak Tacos
I typically like to create entire recipes so that you can get everything you need right here on my page. For this one, I used the chimichurri recipe from above. So pick your favorite chimichurri recipe for these tacos. Marinate your steak well, however you please.
Ingredients
- 1½ lb flank steak, marinated
- ½ cup pepper jack cheese
- 1 red onion, sliced
- 1 cup white vinegar
- 1 tbsp sugar
- ¼ cup apple cider vinegar
- 1 clove garlic, crushed
- 1 cup of your favorite chimichurri sauce
- 1 tbsp avocado oil
- 8 tortillas
Sweet Pickled Red Onion
Start by slicing the red onion thin. Place the red onion in a mason jar and add the vinegar, sugar, and crushed garlic. Shake it really well and place it in the fridge for 12 hours.
Cast Iron Steak
Normally, I like to grill the flank steak. But, lately, I've been using my cast iron for everything. Start, by heating your cast iron to medium-high heat. Then drizzle with avocado oil. Once hot, place the steak on the pan and cook for approximately 7 minutes until the steak develops a thick crust. Flip the steak and cook for another 7 minutes or until the steak reaches 130° F, for a medium rare steak.
Pull the steak off of the cast iron and allow it to rest for ten minutes. For tacos, and most things, you don't want to cut the steak with the grain. It will make it difficult to chew, which is specifically terrible for tacos.
Slice the steak against the grain.
Assemble the Tacos
Start by placing 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.
Toss the steak with half of the chimichurri sauce. Then add the steak to the tacos. Top with red onion, avocado, cilantro, and lime juice. Drizzle with the remaining extra chimichurri sauce.
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. It's just usually not for me.
Chimichurri 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. We all get caught in a cycle of the same foods over and over again. . The tangy, herbaceous flavors of the chimichurri sauce combine perfectly with the pickled red onion and flank steak. The soft flour tortillas provide the perfect base for all those bold flavors to shine. So the next time you're looking for a tasty and satisfying meal, give chimichurri steak tacos a try – your taste buds will thank you!
If you like these tacos, check out some of our other combos!
Jerk Chicken Tacos with Candied Butternut Squash
Please leave a comment below and let us know what you think of these. Follow us @vindelgiudice for more cooking and short video content!
📖 Recipe
Chimichurri Steak Tacos
Equipment
- cast iron
Ingredients
- 1½ lb flank steak, marinated
- ½ cup pepper jack cheese
- 1 red onion, sliced
- 1 cup white vinegar
- 1 tablespoon sugar
- ¼ cup apple cider vinegar
- 1 clove garlic, crushed
- 1 cup your favorite chimichurri sauce
- 1 tablespoon avocado oil
- 8 tortillas
Instructions
- Marinate your flank steak for 12 hours. In a mason jar, add red onion, both white and apple cider vinegar, sugar, and garlic. Shake well and refrigerate for 12 hours.
- Remove steak from the refrigerator 30 minutes prior to cooking. Bring a cast iron pan to medium-high heat. Add avocado oil and place the steak on the cast iron for approximately 6 minutes on each side. This may need to be adjusted based on the weight and thickness of the steak. For medium rare, I always shoot to pull the steak off at 130° F. Once you pull the steak off, allow it to rest for 7 minutes.
- Slice the steak, but not with the grain. Add pepper jack cheese to the tortillas and heat in the oven until melted. Place the steak on top of the tortillas and add chimichurri sauce and pickled red onion. Serve with fresh lime juice and cilantro.
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