Chimichurri Steak Tacos Recipe

I’ve been making these Chimichurri Steak Tacos Recipe for years, and they never fail to impress at summer cookouts.

The combination of perfectly grilled steak, vibrant chimichurri sauce, and warm tortillas creates a flavor explosion that keeps everyone coming back for seconds. I first discovered this recipe after a trip to Argentina, where chimichurri is practically a food group, and I knew I had to recreate those incredible flavors at home.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	15 minutes
Total Time	35 minutes (plus 2 hours marinating time)
Servings	8 tacos
Difficulty Level	Moderate

Chimichurri Steak Tacos Recipe – Best Beef Taco for Summer Grilling

Table of Contents

Why You’ll Love This Chimichurri Steak Tacos Recipe

These tacos strike the perfect balance between bold flavors and simple preparation. The chimichurri sauce does most of the heavy lifting, infusing the steak with garlic, herbs, and just enough acid to brighten every bite.

I love how this recipe transforms a simple Tuesday dinner into something that feels special and restaurant-worthy. The vibrant green sauce against the charred steak is visually stunning, and the taste is even better than it looks.

Here’s why this recipe will become your new favorite:

Bold, authentic flavors: Fresh herbs and garlic create a sauce that’s both bright and savory
Quick cooking time: The steak cooks in just 12-15 minutes on high heat
Versatile and customizable: Works with different cuts of beef and toppings
Perfect for entertaining: Easy to scale up for a crowd without extra effort
Make-ahead friendly: The chimichurri can be prepared days in advance
Budget-conscious: A little steak goes a long way when sliced thin for tacos

For a lighter version, try pairing this with my chicken fajita lettuce wraps for your next taco night.

Ingredients

The key to exceptional Chimichurri Steak Tacos is using fresh ingredients, especially for the chimichurri sauce. I’ve learned that dried herbs simply don’t deliver the same vibrant flavor, so I always spring for fresh parsley and cilantro. The sauce ingredients can be prepped while your steak marinates, making this recipe surprisingly efficient.

For the Steak:

1.5 lbs (680g) flank steak or skirt steak
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1/2 teaspoon smoked paprika

For the Chimichurri Sauce:

1 cup (30g) fresh parsley, packed
1/2 cup (15g) fresh cilantro, packed
4-5 cloves garlic, roughly chopped
1/3 cup (80ml) extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh lime juice
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon sea salt
1/4 teaspoon black pepper

For Assembly:

8 soft corn or flour tortillas (6-inch)
1 cup (150g) crumbled queso fresco or feta cheese
1 medium red onion, thinly sliced
1 cup (150g) cherry tomatoes, halved
1 avocado, sliced
Fresh lime wedges for serving
Additional cilantro leaves for garnish

Kitchen Equipment Needed

Having the right tools makes preparing these tacos significantly easier and helps achieve that perfect restaurant-quality result. I used to struggle with evenly sliced steak until I invested in a proper sharp knife. The food processor is also essential for getting that perfectly textured chimichurri without spending 20 minutes chopping by hand.

Essential Equipment:

Food processor or blender for chimichurri
Sharp chef’s knife for slicing steak
Large mixing bowl for marinating
Cast iron grill pan or outdoor grill
Meat thermometer for checking doneness
Tongs for flipping steak
Cutting board (preferably with a juice groove)
Measuring cups and spoons
Small bowl for serving chimichurri

Recommended Products for This Recipe

After making these tacos countless times, I’ve found a few products that genuinely make a difference in the final result. These aren’t just nice to have; they actually improve the flavor and texture of your tacos.

1. Lodge Cast Iron Grill Pan

My cast iron grill pan gives the steak those gorgeous char marks and develops a beautiful crust that a regular pan just can’t match. The ridges also help excess fat drain away while cooking. I’ve had mine for over five years, and it just keeps getting better with each use.

Get it on Amazon

2. California Olive Ranch Extra Virgin Olive Oil

The quality of olive oil makes a huge difference in chimichurri since it’s one of the main ingredients. This California olive oil has a bright, peppery flavor that complements the herbs beautifully without overpowering them. Plus, it’s cold-pressed, which preserves all those beneficial nutrients.

Get it on Amazon

3. ThermoPro Instant Read Meat Thermometer

I can’t tell you how many steaks I overcooked before getting a proper meat thermometer. This instant-read thermometer takes the guesswork out of cooking steak perfectly every time. It gives you a reading in just 3-4 seconds, so you’re not standing there with the grill open forever.

Get it on Amazon

4. Cuisinart Food Processor

For making chimichurri, a good food processor is invaluable. This Cuisinart model has been my kitchen workhorse for years, processing herbs into the perfect texture without turning them into mush. The wide feed tube also makes it easy to add garlic and other ingredients while it’s running.

Get it on Amazon

Chimichurri Steak Tacos Recipe – A Fresh Take on Beef Tacos

Step-by-Step Instructions: How to Make Chimichurri Steak Tacos

Making these tacos is a straightforward process, but each step matters for achieving the best results. I’ve broken down everything into detailed instructions so you can recreate these restaurant-quality tacos at home with confidence.

1. Prepare the Steak

Remove the flank steak from the refrigerator and let it sit at room temperature for about 20-30 minutes before cooking (this helps it cook more evenly)
Pat the steak completely dry with paper towels (moisture is the enemy of a good sear)
In a small bowl, combine the sea salt, black pepper, cumin, and smoked paprika
Rub the olive oil all over both sides of the steak using your hands
Sprinkle the spice mixture evenly over both sides of the steak, pressing gently so the spices adhere
Set the seasoned steak aside while you prepare the chimichurri

2. Make the Chimichurri Sauce

Rinse the fresh parsley and cilantro thoroughly under cold water and pat them dry with paper towels (excess water will dilute the sauce)
Remove the thick stems from the herbs, but don’t worry about getting every single tiny stem (they add flavor)
Peel and roughly chop the garlic cloves into 3-4 pieces each
Add the parsley, cilantro, and chopped garlic to your food processor
Pulse 5-6 times until the herbs are roughly chopped but not yet pureed
With the food processor running, slowly drizzle in the extra virgin olive oil through the feed tube
Stop and scrape down the sides of the bowl with a spatula
Add the red wine vinegar, lime juice, dried oregano, red pepper flakes, salt, and black pepper
Pulse another 8-10 times until the sauce reaches your desired consistency (I prefer mine with some texture, not completely smooth)
Transfer half of the chimichurri to a separate bowl and refrigerate it for serving later
Pour the remaining half over the seasoned steak in a large bowl or zip-top bag
Turn the steak to coat it completely in the chimichurri
Cover and refrigerate for at least 2 hours, or up to 8 hours for maximum flavor (turn the steak once halfway through if you remember)

Another favorite: grilled lemon herb chicken

3. Prepare Your Toppings

Thinly slice the red onion into half-moons (if raw onion is too strong for you, soak the slices in cold water for 10 minutes, then drain)
Halve the cherry tomatoes lengthwise
Slice the avocado just before serving to prevent browning
Crumble the queso fresco or feta cheese into a small bowl
Pick fresh cilantro leaves from a few stems for garnish
Cut the limes into wedges
Arrange all toppings in small bowls for easy assembly

4. Cook the Steak

Preheat your grill or cast iron grill pan over high heat for 5-7 minutes until it’s very hot (you should feel strong heat when you hold your hand 6 inches above the surface)
Remove the steak from the marinade and let any excess chimichurri drip off (don’t wipe it all off, just the excess)
Place the steak on the hot grill and don’t move it for 5-6 minutes to develop a nice crust
Flip the steak using tongs and cook for another 5-6 minutes on the second side for medium-rare (130-135°F / 54-57°C internal temperature)
For medium doneness, cook an additional 2-3 minutes per side (140-145°F / 60-63°C)
Use your meat thermometer to check the thickest part of the steak (insert it from the side, not the top)
Once the steak reaches your desired temperature, transfer it to a cutting board
Tent the steak loosely with aluminum foil and let it rest for 10 minutes (this allows the juices to redistribute and ensures tender, juicy meat)

5. Slice the Steak

After resting, position your cutting board so the grain of the meat runs left to right
Using a very sharp knife, slice the steak against the grain at a 45-degree angle (this creates shorter muscle fibers and makes the meat more tender)
Aim for slices about 1/4 inch (6mm) thick
If you’re not sure which way the grain runs, look for the parallel lines in the meat and cut perpendicular to them
Collect any juices that run out of the steak and drizzle them back over the sliced meat

Read Also: Teriyaki Grilled Chicken

6. Warm the Tortillas

Heat a dry skillet or griddle over medium-high heat
Place one tortilla in the hot pan and cook for 30 seconds on each side until it’s warm and slightly charred in spots
Wrap the warmed tortillas in a clean kitchen towel to keep them soft and warm
Alternatively, wrap a stack of 8 tortillas in damp paper towels and microwave for 45-60 seconds
For outdoor grilling, place tortillas directly on the grill grates for 15-20 seconds per side

7. Assemble the Tacos

Lay out two warmed tortillas on each plate (or however many you plan to serve per person)
Place a generous portion of sliced steak down the center of each tortilla (about 3-4 slices per taco)
Spoon a heaping tablespoon of the reserved chimichurri sauce over the steak
Top with crumbled queso fresco, sliced red onion, cherry tomato halves, and avocado slices
Garnish with fresh cilantro leaves
Serve immediately with lime wedges on the side

Chimichurri Steak Tacos Recipe – Easy Taco Bar Party Idea

Tips for The Best Chimichurri Steak Tacos

After making these tacos dozens of times, I’ve learned some tricks that consistently deliver better results. These tips come from both my successes and my mistakes (like the time I overcooked the steak because I was distracted by guests).

Pro Tips for Success:

Let the steak rest at room temperature: Cold steak won’t cook evenly, and you’ll end up with a cold center and overcooked edges
Don’t skip the marinating time: While 2 hours is the minimum, marinating for 4-6 hours deepens the flavor significantly
Make chimichurri ahead: The flavors meld and improve after sitting for a few hours or even overnight in the refrigerator
Use a very hot cooking surface: A screaming hot grill or pan is essential for developing that flavorful crust
Always slice against the grain: This single tip makes the biggest difference in tenderness (I learned this the hard way)
Don’t press down on the steak while cooking: This squeezes out all the precious juices you want to keep inside
Double the chimichurri: You’ll want extra for drizzling on top and maybe even for dipping chips later
Toast your tortillas: This step adds so much more flavor than just warming them in the microwave
Prep all toppings before cooking: Once the steak is done, you want to assemble and serve immediately while it’s hot
Save steak juices: Any liquid that accumulates while the steak rests is liquid gold; pour it right over the sliced meat
Use fresh herbs only: Dried parsley and cilantro just won’t give you the same vibrant, fresh flavor
Adjust the acid: If your chimichurri tastes flat, add a squeeze more lime juice or vinegar to brighten it up

You might also enjoy: Blackened Fish with Pineapple Salsa

What to Serve with Chimichurri Steak Tacos

These tacos are definitely the star of the meal, but the right side dishes turn dinner into a complete fiesta. I typically serve two or three complementary sides to create a well-rounded taco night spread.

Perfect Accompaniments:

Mexican Street Corn: The creamy, tangy corn pairs perfectly with the bold chimichurri flavors
Healthy Guacamole: Extra avocado is never a bad idea, and fresh guac with chips is always a crowd-pleaser
Broccoli Salad: A crunchy, refreshing contrast to the rich steak
Black beans and rice: Classic, simple, and filling
Grilled vegetables: Bell peppers, onions, and zucchini complement the grilled steak beautifully
Fresh fruit salad: Watermelon, mango, and pineapple provide a sweet, refreshing contrast
Tortilla chips and salsa: Perfect for nibbling while you’re cooking and assembling tacos
7 Layer Taco Salad: For those who want something a bit lighter alongside their tacos
Cilantro lime rice: The citrus notes echo the chimichurri and lime juice in the tacos
Refried beans: Traditional and satisfying, these add protein and heartiness to the meal

Variations of Chimichurri Steak Tacos

One of my favorite things about this recipe is how easily it adapts to different preferences and dietary needs. I’ve tried many variations over the years, and each brings something unique to the table.

Delicious Variations to Try:

Chicken chimichurri tacos: Substitute boneless, skinless chicken thighs for the steak and grill for 6-7 minutes per side
Shrimp version: Use large shrimp instead of steak, marinate for just 30 minutes, and grill for 2-3 minutes per side
Spicy chimichurri: Double the red pepper flakes or add a minced jalapeño to the sauce for extra heat
Vegetarian option: Replace the steak with thick slices of portobello mushrooms or grilled cauliflower steaks
Fish tacos: Try it with grilled mahi-mahi or salmon for a lighter take
Add mint: Include 1/4 cup fresh mint leaves in your chimichurri for a refreshing twist
Different tortillas: Swap corn for flour, or try whole wheat, spinach, or tomato-flavored tortillas
Pork tenderloin: This also works beautifully with grilled pork tenderloin sliced thin
Bowl instead of tacos: Skip the tortillas and serve the steak and toppings over cilantro lime rice or cauliflower rice
Chimichurri variations: Try making it with all parsley, all cilantro, or add fresh basil for different flavor profiles
Breakfast tacos: Top with a fried egg and serve for a protein-packed breakfast
Different cheeses: Try cotija, Monterey Jack, or even a sprinkle of sharp cheddar instead of queso fresco

Read Also: Chipotle Burrito

Storage and Reheating

These tacos are best enjoyed fresh, but I’ve perfected methods for storing and reheating the components when I inevitably make too much (which happens more often than I’d like to admit).

Storage Guidelines:

Cooked steak: Store sliced steak in an airtight container in the refrigerator for up to 3 days; keep any pan juices with it to prevent drying out
Chimichurri sauce: Transfer to a glass jar or airtight container and refrigerate for up to 5 days; pour a thin layer of olive oil on top to preserve freshness and prevent oxidation
Assembled tacos: Don’t store assembled tacos, as the tortillas will become soggy; store all components separately
Fresh toppings: Store sliced onions, tomatoes, and cheese in separate containers for up to 3 days; prepare avocado fresh to prevent browning
Frozen steak: You can freeze cooked, sliced steak in an airtight freezer bag for up to 3 months; add a tablespoon of beef broth or the pan juices before freezing to maintain moisture
Frozen chimichurri: Freeze chimichurri in ice cube trays, then transfer to a freezer bag for up to 6 months; thaw in the refrigerator overnight

Reheating Instructions:

Stovetop method: Heat sliced steak in a skillet over medium heat with a splash of beef broth or water for 3-4 minutes until warmed through (this is my preferred method)
Microwave: Place steak in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals until warm
Oven: Wrap steak in foil with a tablespoon of liquid and heat at 300°F (150°C) for 10-15 minutes
Avoid overheating: Reheated steak can quickly become tough and dry, so heat just until warm, not piping hot
Refresh chimichurri: If refrigerated chimichurri seems thick, stir in a tablespoon of olive oil and a squeeze of fresh lime juice to brighten it up

Nutritional Facts

Here’s the approximate nutritional information per serving (2 tacos with toppings):

Calories: 485
Total Fat: 28g
Saturated Fat: 7g
Cholesterol: 75mg
Sodium: 620mg
Total Carbohydrates: 28g
Dietary Fiber: 5g
Sugars: 3g
Protein: 32g
Vitamin A: 15% DV
Vitamin C: 35% DV
Calcium: 12% DV
Iron: 25% DV

Nutritional values are estimates and may vary based on specific ingredients and portion sizes. These calculations are based on using corn tortillas, queso fresco, and all suggested toppings.

Read Also: Taco Casserole

Health Benefits of Key Ingredients

What I love about these tacos is that they’re not just delicious but also packed with nutritious ingredients. The chimichurri alone is a powerhouse of health benefits.

Nutritional Highlights:

Parsley: Loaded with vitamins K, C, and A, plus it’s a natural detoxifier and anti-inflammatory powerhouse. Studies show that parsley may help support kidney health and freshen breath naturally.
Cilantro: Rich in antioxidants and may help remove heavy metals from the body while supporting digestive health. Some research suggests cilantro has antibacterial properties and may help lower blood sugar levels.
Garlic: Contains allicin, a compound with powerful antibacterial and antiviral properties that supports heart health and immune function. Regular garlic consumption has been linked to reduced blood pressure and improved cholesterol levels.
Lean beef: Excellent source of high-quality protein, iron, zinc, and vitamin B12, essential for energy production and maintaining healthy blood cells. Grass-fed beef also contains beneficial omega-3 fatty acids and conjugated linoleic acid (CLA).
Olive oil: Packed with heart-healthy monounsaturated fats and antioxidants that reduce inflammation throughout the body. Extra virgin olive oil has been shown to support brain health and may reduce the risk of chronic diseases.
Avocado: Provides healthy fats, fiber, and potassium, which supports heart health and helps maintain healthy blood pressure levels. The monounsaturated fats in avocado help your body absorb fat-soluble vitamins from other ingredients.
Lime juice: High in vitamin C, which boosts immune function and aids in iron absorption from the beef. The citric acid in lime juice also supports digestion and may help prevent kidney stones.
Red onions: Contain quercetin, a powerful antioxidant that fights inflammation and supports immune health. They also provide prebiotic fiber that feeds beneficial gut bacteria.

FAQs About Chimichurri Steak Tacos

1. Can I use a different cut of beef for these tacos?

Absolutely! While flank steak is my go-to, skirt steak works beautifully and actually has even more flavor (though it can be slightly tougher). Sirloin steak is another great option if you want something more tender, though it’s a bit pricier. Just avoid very thick cuts like ribeye or New York strip for tacos since they’re harder to slice thinly.

2. How far in advance can I make the chimichurri sauce?

Chimichurri actually improves with time, so making it 1-2 days ahead is ideal. Store it in an airtight container in the refrigerator, and pour a thin layer of olive oil on top to keep it fresh. I’ve even made it up to 5 days ahead with great results.

3. What’s the best way to keep the steak tender?

The two most important factors are slicing against the grain and not overcooking the meat. Flank steak should be cooked to no more than medium (145°F / 63°C) for the best texture. Letting it rest for 10 minutes before slicing is also crucial.

4. Can I make these tacos on a stovetop grill pan instead of an outdoor grill?

Yes, a cast iron grill pan works perfectly! Make sure to preheat it over high heat for at least 5 minutes until it’s smoking hot. You might need to turn on your exhaust fan because it will smoke a bit, but the results are just as good as outdoor grilling.

5. Are these tacos gluten-free?

They can be! Use corn tortillas instead of flour tortillas, and double-check that all your spices and condiments are certified gluten-free. The chimichurri sauce is naturally gluten-free as written.

Final Thoughts

These Chimichurri Steak Tacos have earned their place as a regular in my dinner rotation, and I hope they become a favorite in your kitchen too. The combination of tender, flavorful steak and vibrant, herb-packed chimichurri creates something truly special that goes way beyond basic taco night.

What I love most is how this recipe feels impressive enough for guests but is actually simple enough for a busy weeknight. Give these tacos a try, and I’d love to hear how they turn out for you! Drop a comment below with your favorite toppings or any creative variations you tried.

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Why You’ll Love This Chimichurri Steak Tacos Recipe

Ingredients

Kitchen Equipment Needed