chimichurri steak tacos

There’s something truly special about gathering around the table with loved ones, and when it comes to a dish that brings smiles and satisfaction, my chimichurri steak tacos are always a winner. The vibrant, fresh chimichurri combined with perfectly cooked steak and warm tortillas creates a symphony of flavors that truly makes for a delightful meal, much like how a perfectly seasoned garlic butter steak bites with cheesy mozzarella rigaton can elevate any dinner. It’s a meal that feels both gourmet and wonderfully comforting.

I remember my grandmother teaching me how to coax flavor from herbs and garlic, a skill that feels like magic every time I whip up a fresh batch of chimichurri. Now, watching my own daughter help chop parsley, giggling as the aromatic scents fill our kitchen, reminds me of those cherished moments.

This recipe for chimichurri steak tacos is designed to be hearty and deeply flavorful, yet surprisingly low-stress for even the busiest weeknights. My tip? Always taste your chimichurri before serving; a little tweak can make all the difference!

What You Need to Make This Recipe

Crafting these flavorful chimichurri steak tacos starts with fresh ingredients – think bright parsley and cilantro for that vibrant sauce, and a beautiful flank steak that cooks up tender and juicy, much like the delicious garlic-butter steak zucchini often does in our kitchen. The combination of fresh herbs, zesty vinegar, and robust olive oil really makes this dish sing. You’ll find the full list of ingredients and precise measurements in the recipe card below.

How to Make chimichurri steak tacos

Making these chimichurri steak tacos is a joyful process that starts with blending the incredibly fresh chimichurri sauce, letting those flavors meld. Next, you’ll sear your flank steak to perfection, creating a succulent base for your tacos, similar to the quick and satisfying method for skirt steak tacos. Finally, warm your tortillas and assemble, layering on the steak, the vibrant sauce, and your favorite toppings for a truly unforgettable meal.

Pro Tips

Making perfect chimichurri steak tacos involves a few simple tricks I’ve picked up over the years that truly elevate the experience.

For the Best Chimichurri

For an extra vibrant sauce, use fresh, high-quality herbs and don’t skimp on the garlic! I always roughly chop my herbs before adding them to the food processor to ensure a more consistent texture. This also helps release their essential oils, deepening the flavor.

My Secret Trick: Always let your chimichurri sit for at least 15-20 minutes before serving. This allows the flavors to truly meld and deepen, making it even more aromatic and delicious.

Cooking the Steak Perfectly

Don’t overcrowd your pan when cooking the flank steak for your chimichurri steak tacos. Cook it in batches if necessary to ensure a good sear. High heat and quick cooking are key for a tender steak; rest it adequately after cooking to keep those juices locked in.

Fun Variations

I love how versatile these chimichurri steak tacos are, allowing for endless creativity and catering to everyone’s preferences! Just like exploring different marinades for marinated skirt steak, a few simple swaps can completely transform this dish.

• Spice it Up: Add a pinch more red pepper flakes to your chimichurri for an extra kick. My husband loves his with a bit of a fiery edge!
• Veggie Boost: For a lighter option, I sometimes add grilled bell peppers or zucchini strips into the tacos. It’s a fantastic way to sneak in more greens.
• Protein Swap: While flank steak is traditional, you could easily use chicken or shrimp for a different take on chimichurri steak tacos. Just adjust cooking times accordingly.
• Topping Adventures: Experiment with different toppings beyond the usual red onion and cilantro – crumbled cotija cheese, sliced avocado, or even a dollop of sour cream can add new textures and flavors.

How to Store chimichurri steak tacos

Proper storage ensures your delicious chimichurri steak tacos remain fresh and flavorful. Leftover steak and chimichurri should be stored separately in airtight containers in the refrigerator for up to 3-4 days. I always find that keeping them apart helps maintain the freshness of both components. When reheating, gently warm the steak in a skillet or microwave until just heated through, then add fresh chimichurri to preserve its vibrant taste. Reheating slowly brings the dish back to life!

Nutritional Benefits

These chimichurri steak tacos offer a wonderful balance of protein from the flank steak and a burst of fresh vitamins and antioxidants from the herb-rich chimichurri. It’s a wholesome meal that supports a healthy lifestyle, making it a fantastic and flavorful choice for active families.

FAQs

How do I prevent my steak from becoming tough in chimichurri steak tacos?

To ensure tender steak for your chimichurri steak tacos, cook it quickly over high heat to your desired doneness, then allow it to rest for at least 5-10 minutes before slicing against the grain. This keeps the juices locked in and the meat succulent.

Can I make the chimichurri sauce ahead of time for these tacos?

Absolutely! The chimichurri sauce for chimichurri steak tacos can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. In fact, letting it sit allows the flavors to deepen and meld beautifully.

What are the best tortillas to use for chimichurri steak tacos?

For chimichurri steak tacos, I recommend using warm corn or flour tortillas, whichever your family prefers. Heating them gently in a dry skillet or microwave makes them pliable and enhances their flavor, providing the perfect vessel for your steak.

Can I freeze leftover steak from chimichurri steak tacos?

Yes, you can freeze cooked steak from your chimichurri steak tacos. Allow it to cool completely, then store it in an airtight, freezer-safe container or bag for up to 2-3 months. Thaw in the refrigerator before reheating gently.

Reda

Zesty Chimichurri Steak Tacos

Experience an explosion of vibrant flavors with these zesty chimichurri steak tacos, featuring tender pan-seared flank steak, fresh herbaceous chimichurri, and your favorite taco fixings.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Argentinian-Inspired, Latin American, Mexican

Calories: 580

Ingredients Equipment Method Notes

Ingredients

  

For the Chimichurri

• 1/2 cup fresh parsley packed, roughly chopped
• 1/4 cup fresh cilantro packed, roughly chopped
• 2 tbsp fresh oregano roughly chopped (or 1 tsp dried)
• 4 cloves garlic minced
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1/2 tsp red pepper flakes (or more to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Steak

• 1.5 lbs flank steak about 1-inch thick
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

For Assembly & Toppings

• 12 corn or flour tortillas 6-inch
• 1/4 cup red onion thinly sliced, quick-pickled (optional, see notes)
• 1/4 cup fresh cilantro chopped, for garnish
• 2 limes cut into wedges

Equipment

• Food processor
• Large cast-iron skillet
• Mixing Bowl
• Tongs
• Cutting board
• Sharp knife

Method

 

Prepare the Chimichurri

1. In a food processor, combine parsley, cilantro, oregano, and garlic. Pulse until finely chopped. (Alternatively, finely chop by hand).
2. Transfer the herb mixture to a small bowl. Stir in the red wine vinegar, extra virgin olive oil, red pepper flakes, salt, and black pepper. Mix well. Taste and adjust seasoning as needed. Set aside at room temperature for flavors to meld while you prepare the steak.

Cook the Steak

1. Pat the flank steak dry with paper towels. Season generously on both sides with salt and black pepper.
2. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot, about 3-4 minutes. Add 1 tablespoon of olive oil.
3. Carefully place the seasoned flank steak in the hot skillet. Sear for 4-6 minutes per side for medium-rare to medium doneness, depending on thickness. For medium-rare, an internal temperature of 130-135°F (54-57°C) is ideal.
4. Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 5-10 minutes. This is crucial for juicy steak.

Assemble the Tacos

1. While the steak rests, warm the tortillas. You can do this by heating them directly over a gas flame for 15-20 seconds per side, in a dry skillet over medium-high heat for 30 seconds per side, or wrapped in a damp paper towel and microwaved for 30-60 seconds.
2. Slice the rested steak against the grain into thin strips, then chop into bite-sized pieces.
3. To assemble, place a generous amount of steak onto each warm tortilla. Drizzle generously with the prepared chimichurri.
4. Top with pickled red onion (if using) and a sprinkle of fresh chopped cilantro. Serve immediately with lime wedges on the side for squeezing.

Notes

For quick-pickled red onions: Thinly slice 1/4 red onion. In a small heatproof bowl, combine with 1/4 cup apple cider vinegar, 1/4 cup hot water, 1 tsp sugar, and 1/2 tsp salt. Let sit for at least 15 minutes while preparing the rest of the meal. Drain before serving. These tacos are best served fresh. Leftover chimichurri can be stored in an airtight container in the refrigerator for up to 5 days and is delicious on other grilled meats or vegetables.

Conclusion

Creating these chimichurri steak tacos at home is more than just cooking; it’s about bringing vibrant flavors and joyful moments to your family table. With a little care and Martha’s touch, you can easily prepare a meal that’s both comforting and exciting, proving that wholesome, homemade dishes are truly the heart of everyday happiness. I hope these chimichurri steak tacos become a cherished favorite in your kitchen, just as they are in ours!