Go Back
To make tasty steak tacos, gather these main items: - 1 lb flank steak - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon ground cumin - Salt and pepper to taste - 8 small corn tortillas The flank steak provides rich flavor and tenderness. The olive oil helps with marinating, while garlic powder and cumin add depth. Salt and pepper are essential for taste. Corn tortillas are the perfect vessel for your steak. Chimichurri sauce is key to these tacos. You will need: - 1 cup fresh cilantro, chopped - 1/2 cup fresh parsley, chopped - 2 cloves garlic, minced - 1/4 cup red wine vinegar (or lime juice) - 1/2 teaspoon red pepper flakes - 1/2 cup olive oil Cilantro and parsley give the sauce a fresh taste. Garlic adds a nice kick, while red wine vinegar brings acidity. Red pepper flakes add a hint of spice. Olive oil binds everything together and enriches the flavor. Garnishes elevate your tacos. Consider these options: - 1 avocado, sliced - Lime wedges for serving Sliced avocado adds creaminess to each bite. Lime wedges bring a burst of freshness. You can mix and match these to suit your taste. Enjoy your steak tacos with chimichurri! {{ingredient_image_1}} To start, gather your ingredients. In a bowl, mix 1 tablespoon of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, salt, and pepper. Rub this mixture all over 1 pound of flank steak. This step is key for flavor. Let the steak marinate for at least 30 minutes. If you have time, marinate it for up to 2 hours in the fridge. This will make the steak even tastier. Now, let's make the chimichurri. In a mixing bowl, combine 1 cup of chopped fresh cilantro, 1/2 cup of chopped fresh parsley, and 2 minced garlic cloves. Add 1/4 cup of red wine vinegar. If you prefer, you can use lime juice instead. Then, stir in 1/2 teaspoon of red pepper flakes and 1/2 cup of olive oil. Mix well. Add salt and pepper to taste. Let it sit for a bit. This lets the flavors blend nicely. Next, it's time to cook the steak. Preheat your grill or skillet over medium-high heat. Sear the marinated flank steak for 5-7 minutes on each side. For medium-rare, that is perfect. If you like it more cooked, keep it on longer. After cooking, remove the steak from heat and let it rest for 5 minutes. During this time, warm the 8 small corn tortillas on the grill or in a skillet for about 30 seconds on each side. This makes them soft and easy to fold. Now, we can assemble the tacos! First, slice the rested steak thinly against the grain. This helps keep it tender. Take each warmed tortilla and layer on slices of the grilled steak. Add a generous spoonful of chimichurri on top. Finish by adding a couple of slices of avocado. For a fresh kick, squeeze lime juice over the tacos before serving. Enjoy your savory steak tacos with chimichurri! Flank steak needs high heat to cook well. I love grilling or using a cast iron skillet. These methods give the steak a nice sear. Preheat your grill or skillet to medium-high heat. Sear the steak for 5-7 minutes on each side. This timing works well for medium-rare. If you prefer more doneness, cook it a bit longer. Always let the steak rest for at least 5 minutes before slicing. This helps keep it juicy. To make chimichurri pop, use fresh ingredients. Fresh cilantro and parsley are key. I like to chop them finely for better flavor. Add minced garlic for a nice kick. Red wine vinegar gives it a tangy taste. If you want a twist, try lime juice instead. Don’t forget red pepper flakes for heat. Mix everything well and let it sit for 10 minutes. This waiting time lets the flavors blend beautifully. When serving steak tacos, I suggest using warm corn tortillas. They add a nice texture. Top each taco with chimichurri and avocado slices. The creamy avocado balances the flavors. You can also serve lime wedges on the side. A squeeze of lime brightens the tacos. For drinks, I recommend a cold beer or a fresh margarita. These pair well with the flavors in the tacos. Enjoy your meal! Pro Tips Rest the Steak: Allow the cooked steak to rest for at least 5 minutes before slicing. This helps retain the juices and ensures a more tender bite. Use Fresh Herbs: For the chimichurri, using fresh herbs instead of dried will enhance the flavor and brightness of the sauce. Adjust the Spice: If you prefer a milder chimichurri, reduce or omit the red pepper flakes. Conversely, add more for an extra kick! Warm Tortillas: Warming the tortillas before filling them makes them more pliable and enhances their flavor, making for a better taco experience. {{image_2}} You can swap flank steak for other meats. Here are a few great options: - Chicken: Use grilled chicken thighs for a juicy bite. - Pork: Carnitas made from slow-cooked pork make great tacos. - Shrimp: Sauté shrimp with spices for a quick and tasty taco. - Tofu: Marinate firm tofu for a plant-based option. Each protein brings its own flavor and texture. Experiment to find your favorite! Chimichurri is versatile. You can try these variations: - Green Chimichurri: Use more parsley and add mint for a fresh taste. - Spicy Chimichurri: Add more red pepper flakes or fresh chili peppers. - Lemon Chimichurri: Substitute lime juice with lemon juice for a different zing. - Smoky Chimichurri: Add smoked paprika to give a unique flavor. Feel free to mix and match ingredients to create your perfect sauce! Tacos are fun to customize. Here are some tasty toppings you can add: - Sour Cream: A dollop adds creaminess. - Pico de Gallo: Fresh salsa adds crunch and brightness. - Pickled Red Onions: They add tang and color. - Cheese: Crumbled queso fresco or shredded cheese enhances flavor. - Jalapeños: For those who like a little heat, sliced jalapeños are perfect. Add your favorite toppings to make your steak tacos truly your own! If you have leftover steak tacos, store them properly. Place each taco in an airtight container. If you can, keep the chimichurri sauce separate. This helps keep the tortillas from getting soggy. Store the container in the fridge. Leftover tacos can last up to two days. Chimichurri sauce stores well too. Pour it into a clean jar or container. Make sure the lid seals tight. You can keep chimichurri in the fridge for up to one week. If you want to store it longer, freeze it. Just put it in ice cube trays. Once frozen, transfer the cubes to a zip-top bag. This way, you can use small amounts later. Reheating your tacos is simple. If you stored them in a container, take them out. You can warm them in a skillet over low heat. Cover it with a lid to keep them moist. For chimichurri, just give it a quick stir after thawing. If it needs more flavor, add a little salt or fresh herbs. Enjoy your delicious tacos again! Flank steak is my top choice for tacos. It cooks fast and has great flavor. It stays tender when you slice it against the grain. Other good options are skirt steak or sirloin. They also add rich taste to your tacos. Yes, you can make chimichurri ahead of time. It actually tastes better if you let it sit. Store it in the fridge for up to a week. Just remember to stir it before serving. The flavors blend well over time. To make gluten-free steak tacos, use corn tortillas. They are naturally gluten-free and perfect for tacos. Always check the label to ensure there are no hidden gluten ingredients. You can still enjoy the same great taste without the gluten. If you need a substitute for red wine vinegar, lime juice works well. It adds a nice tangy flavor. Apple cider vinegar is another good option. Both will keep your chimichurri fresh and zesty. In this article, we covered how to make delicious steak tacos. We discussed key ingredients like flank steak and chimichurri sauce. I provided step-by-step instructions to marinate and cook your steak perfectly. You learned tips for enhancing flavor and storing leftovers. Lastly, we explored tasty variations and addressed common questions. Making steak tacos is fun, and they can fit any taste. Enjoy your cooking adventure!

Steak Tacos with Zesty Chimichurri

Delicious steak tacos topped with a fresh and zesty chimichurri sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb flank steak
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • to taste salt and pepper
  • 8 small corn tortillas
  • 1 cup fresh cilantro, chopped
  • 1 2 fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1 4 red wine vinegar (or lime juice)
  • 1 2 red pepper flakes
  • 1 2 olive oil (for chimichurri)
  • 1 avocado, sliced
  • for serving lime wedges

Instructions
 

  • In a bowl, combine olive oil, garlic powder, cumin, salt, and pepper. Rub the mixture all over the flank steak and let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator for more flavor).
  • In a mixing bowl, combine cilantro, parsley, minced garlic, red wine vinegar (or lime juice), red pepper flakes, and olive oil. Stir well and season with salt and pepper to taste. Set aside for the flavors to meld.
  • Preheat a grill or skillet over medium-high heat. Sear the marinated flank steak for about 5-7 minutes on each side for medium-rare, or cook to your preferred doneness. Remove from heat and let it rest for 5 minutes.
  • While the steak is resting, warm the corn tortillas on the grill or in a skillet for about 30 seconds on each side until pliable.
  • Thinly slice the rested steak against the grain to ensure tenderness.
  • Take each tortilla and layer on slices of the grilled steak. Top with a generous spoonful of chimichurri and a couple of slices of avocado.
  • Squeeze fresh lime juice over the tacos before serving.

Notes

Let the steak marinate for longer for enhanced flavor.
Keyword chimichurri, grilled, steak, tacos