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.
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. 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.
Ingredient Notes and Substitutions
I typically like to create recipes where you get everything you need right here on my page. For this one, I used this Cafe Delites recipe for chimichurri. It is so delicious and I added some minced shallots and lime juice when I made it.
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. You can get pickled red onion from the store too but it's easy and cheap to make at home.
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.
Cast Iron Steak Directions
Start by marinating your steak overnight for the absolute best results. This will line up well with making your own pickled red onion the night before.
Normally, I like to grill the flank steak. But, lately, I've been using my cast iron for everything.
Step 1: 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 crust. Flip the steak and cook for another 7 minutes or until the steak reaches 130° F, for a medium rare steak.
Step 2: 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 for the best texture while eating tacos!
Pro-Tips
- Allow the steak to cook for at least 6 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.
Assemble the Tacos
Step 3: 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.
Step 4: Toss the steak with the remaining chimichurri sauce. Then add the steak to the tacos. Top with red onion, avocado, cilantro, and lime juice.
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!
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.
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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
- 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
- In a mason jar, add red onion, white and apple cider vinegar, sugar, and garlic. Place the flank steak in a bowl or ziploc bag and cover with ¾ of the chimichurri. Marinate for 12 hours.
- Remove steak from the refrigerator 30 minutes before 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 between 125℉ and 130℉. Once you pull the steak off, allow it to rest for 10 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.
Notes
- Allow the steak to cook for at least 6 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.
- For the chimichurri sauce, I like this cafe delites chimichurri
- 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.
Kelly
Delicious tacos. Perfect combination of tacos!