Chimichurri Steak Tacos Recipe

Craving a delicious, fresh, and flavorful meal that’s easy to make? These Chimichurri Steak Tacos are the perfect choice. Juicy steak grilled to medium-rare, sliced thin, and topped with a vibrant chimichurri sauce made from parsley, garlic, and olive oil creates a bold, tangy flavor. 

Served in warm tortillas with red onion and lime wedges, these tacos are perfect for a summer gathering or a quick weeknight dinner. Pair them with grilled corn for a complete meal. This recipe is simple, beginner-friendly, and sure to impress.

Chimichurri Steak Tacos Recipe – Best Beef Taco for Summer Grilling

Ingredients

To make these Chimichurri Steak Tacos, you’ll need the following ingredients. Each one is linked to an Amazon affiliate link for easy shopping:

Kitchen Equipment Needed

Here’s the equipment you’ll need to prepare this recipe, with Amazon affiliate links for convenience:

Chimichurri Steak Tacos Recipe – A Fresh Take on Beef Tacos

Step-by-Step Instructions

1. Prepare the Chimichurri Sauce

Start by making the chimichurri sauce, which adds a fresh and tangy flavor to the tacos. In a mixing bowl, combine 1 cup of finely chopped parsley, 3 minced garlic cloves, 1/2 cup of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of red pepper flakes, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. 

Stir everything together with a spoon until well combined. Set the sauce aside to let the flavors meld while you prepare the steak.

2. Season the Steak

Take your 1 lb flank steak and pat it dry with paper towels to ensure even cooking. Sprinkle both sides with a pinch of salt and black pepper. 

You don’t need much seasoning since the chimichurri sauce will add plenty of flavor. Let the steak sit at room temperature for about 15 minutes to ensure even grilling.

3. Preheat the Grill Pan

Place your grill pan on the stove over medium-high heat. Let it heat up for about 5 minutes until it’s nice and hot. 

You can test if it’s ready by flicking a drop of water onto the pan—if it sizzles and evaporates quickly, it’s good to go. If you’re using an outdoor grill, preheat it to medium-high (about 400°F).

4. Grill the Steak

Place the flank steak on the hot grill pan. Cook for about 4-5 minutes per side for medium-rare, or until the internal temperature reaches 130-135°F. 

Use tongs to flip the steak only once to get nice grill marks. Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes to keep it juicy.

5. Grill the Corn (Optional Side)

While the steak rests, grill the 2 ears of corn on the same grill pan. Remove the husks and place the corn directly on the pan. 

Cook for about 8-10 minutes, turning occasionally with tongs, until lightly charred. Set aside to cool slightly before serving.

6. Slice the Steak

Using a sharp chef’s knife, slice the rested flank steak thinly against the grain. This ensures the steak is tender and easy to chew. Cut the slices into bite-sized pieces if desired for easier taco assembly.

7. Warm the Tortillas

Heat the 8 corn tortillas to make them soft and pliable. You can do this by placing them on the grill pan for about 30 seconds per side or wrapping them in a damp paper towel and microwaving for 20-30 seconds. Keep them warm by wrapping in a clean kitchen towel.

8. Assemble the Tacos

Lay a warm corn tortilla flat on a serving platter. Add a few slices of grilled flank steak, a spoonful of chimichurri sauce, and a few slices of red onion. Squeeze a lime wedge over the top for extra zest. Repeat for all tortillas.

9. Serve and Enjoy

Arrange the tacos on a serving platter with extra lime wedges and the grilled corn on the side. Serve immediately while everything is warm and fresh.

Read Also: Grilled Vegetable Skewers Recipe

Nutritional Facts

Here’s the approximate nutritional information per serving (2 tacos, based on 4 servings):

  • Calories: 450 kcal
  • Protein: 28g
  • Fat: 25g (7g saturated)
  • Carbohydrates: 30g (3g fiber)
  • Sodium: 600mg
  • Sugar: 2g

These values may vary based on portion size and specific ingredients used. The flank steak provides protein, while the olive oil in the chimichurri adds healthy fats.

Chimichurri Steak Tacos Recipe – Easy Taco Bar Party Idea

Variations to Try

Read Also: Chicken Fajita Lettuce Wraps Recipe

Serving Suggestions

These Chimichurri Steak Tacos are versatile and pair well with many sides. Here are some ideas:

Storage and Reheating

  • Storage: Store leftover flank steak and chimichurri sauce separately in airtight containers in the fridge for up to 3 days. Keep corn tortillas in their original packaging or a resealable bag.
  • Freezing: The cooked steak can be frozen for up to 2 months in a freezer-safe bag. Thaw in the fridge overnight before reheating. Chimichurri sauce is best made fresh, as freezing may affect its texture.
  • Reheating: Reheat the steak in a skillet over medium heat for 2-3 minutes or in a microwave for 1-2 minutes. Warm tortillas as described in step 7.

Health Benefits of Key Ingredients

  • Flank Steak: Rich in protein and iron, supporting muscle growth and energy.
  • Parsley: Packed with vitamins C and K, which boost immunity and bone health.
  • Garlic: Contains antioxidants that may reduce inflammation and support heart health.
  • Olive Oil: Provides healthy monounsaturated fats, linked to improved heart health.
  • Limes: High in vitamin C, aiding digestion and skin health.

For more on healthy ingredients, check out Health Benefits of Chia Seeds.

FAQs

1. Can I use a different cut of steak for this recipe?

Yes, you can use other cuts like skirt steak or sirloin. They grill well and work great with chimichurri. Just adjust cooking time to reach medium-rare (130-135°F).

2. How can I make the chimichurri sauce less spicy?

To reduce the spice, cut the red pepper flakes to 1/4 teaspoon or omit them entirely. You can also add more olive oil to mellow the flavor.

3. Can I make the chimichurri sauce ahead of time?

Absolutely! Prepare the sauce up to 2 days in advance and store it in an airtight container in the fridge. Stir well before using to blend the flavors.

4. What’s the best way to grill corn indoors?

Use a grill pan over medium-high heat. Remove the husks, place the corn on the pan, and turn occasionally for 8-10 minutes until charred.

5. Can I use flour tortillas instead of corn tortillas?

Yes, flour tortillas work well and add a softer texture. Warm them the same way as corn tortillas for best results.

Final Thoughts

These Chimichurri Steak Tacos are a fantastic way to enjoy a flavorful, fresh, and easy meal. The combination of juicy flank steak and zesty chimichurri sauce makes every bite delicious. Perfect for summer gatherings or a quick weeknight dinner, this recipe is sure to become a favorite. 

With simple ingredients and clear steps, even beginners can create a restaurant-quality dish at home. Try it out, and let the vibrant flavors elevate your taco night!

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Chimichurri Steak Tacos Recipe