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Close-up of several delicious chimichurri steak tacos topped with red onion, crumbled cheese, and lime wedges on a white plate.
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.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
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.