The Ultimate Chimichurri Steak Tacos: A Burst of Flavor in Every Bite
Prepare your taste buds for an extraordinary culinary journey with these Chimichurri Steak Tacos. The bold, zesty, and undeniably fresh flavors of authentic chimichurri sauce are truly unmatched, especially when paired with perfectly marinated and seared flank steak. This vibrant, herbaceous, and tangy combination creates a taco experience that’s not just delicious but genuinely unforgettable. Forget bland meals; these tacos are designed to deliver a burst of flavor in every single bite, making them an instant favorite for anyone who loves robust, fresh ingredients.
Hungry for more mouth-watering taco recipes? You might love our adventurous Volcano Shrimp Tacos or the deeply satisfying Barbacoa Beef Tacos!
Why These Chimichurri Steak Tacos Will Become Your New Favorite
My love affair with tacos began while working at a modern taco establishment, and since then, I’ve been captivated by the endless possibilities of taco combinations. Whether it’s beef, pork, or even light and fresh Shrimp Tacos with Mango Lime Salsa, tacos offer a canvas for creativity. However, these Chimichurri Steak Tacos hold a special place in my heart. They are not only incredibly delicious but also surprisingly quick to prepare, making them an ideal choice for a flavorful weeknight meal or a casual gathering.
What truly elevates these tacos is the chimichurri sauce. Originating from Argentina, chimichurri is a celebrated condiment known for its vibrant blend of fresh herbs and savory notes. It’s one of my all-time favorite oil and herb concoctions. The moment you introduce this sauce to the tender marinated flank steak, it transforms the dish with an explosion of flavor that will leave your mouth watering. The harmonious mix of fresh parsley, piquant red chili peppers (or jalapeno for a milder kick), rich olive oil, bright vinegar, and aromatic herbs creates a sensory experience that’s simply irresistible. This versatile sauce also doubles as a fantastic marinade, much like our Cilantro Mango Vinaigrette, infusing the meat with deep, complex flavors before it even hits the pan.
To complete your chimichurri steak taco experience, we recommend topping them with a medley of fresh ingredients such as creamy avocado slices, bright cilantro, and a squeeze of fresh lime juice. For a delightful side dish that complements the bold flavors, consider serving them alongside a refreshing Cowboy Caviar Salad. These tacos offer a perfect balance of savory, spicy, and fresh elements, promising a truly satisfying meal.
Essential Ingredients & Smart Substitutions
Crafting the perfect Chimichurri Steak Tacos begins with understanding each ingredient and the role it plays. Below, I’ve detailed the components for both the chimichurri sauce and the steak tacos. Feel free to use your favorite chimichurri recipe if you have one, or stick with our fantastic blend!
For the Authentic Chimichurri Sauce
- Fresh Parsley: I prefer using all fresh flat-leaf parsley for its bright, clean flavor profile. However, if you enjoy a more complex herbaceous note, feel free to incorporate a small amount of fresh cilantro into the mix. Ensure it’s finely chopped for the best texture in the sauce.
- Jalapeno: While jalapenos are readily available and provide a pleasant kick, traditional chimichurri often uses a red chili pepper for its distinct flavor and color. If you prefer less heat, remove the seeds and ribs from the jalapeno. For more spice, consider a serrano pepper or a pinch more crushed red pepper flakes.
- Lime Juice: I love the bright, citrusy tang that fresh lime juice brings, especially when paired with rich steak. It adds a refreshing contrast. While lemon juice is more traditionally used in Argentinian chimichurri, lime offers a slightly different, equally delicious zest. Either can be used effectively.
- Shallot and Garlic: This dynamic duo forms the aromatic heart of the chimichurri. Shallots offer a delicate, sweet-savory onion flavor that’s less pungent than raw red onion, perfectly complementing the other ingredients. Garlic adds a foundational depth. Remember that raw garlic becomes more potent the longer it sits in the sauce, so adjust the quantity to your preference. I opt for a subtle garlic flavor enhanced by the shallot.
- Olive Oil & Red Wine Vinegar: These are the liquid base. Use a good quality extra virgin olive oil for the best flavor. Red wine vinegar provides the essential acidity that balances the herbs and oil, giving chimichurri its characteristic tang.
- Dried Oregano & Crushed Red Pepper: Oregano adds an earthy, aromatic depth, while crushed red pepper introduces a subtle warmth and heat, enhancing the overall flavor complexity. Adjust the amount of red pepper to your desired spice level.
- Salt & Pepper: Essential for seasoning and bringing all the flavors together. Season to taste.
For the Flavorful Steak Tacos
- Flank Steak: This cut is excellent for tacos as it absorbs marinades beautifully and cooks quickly. For maximum tenderness, remember to slice it against the grain after resting. Skirt steak or sirloin can also be used as alternatives.
- Red Onion: Thinly sliced raw red onion adds a sharp, fresh bite that cuts through the richness of the steak and chimichurri. If you prefer a milder, slightly sweeter onion flavor, consider quick-pickling the red onion beforehand. Simply slice it thinly and let it sit in a mixture of vinegar, a pinch of sugar, and salt for about 15-30 minutes.
- Tortillas: For these Chimichurri Steak Tacos, I highly recommend using small flour tortillas, often labeled as “fajita tortillas.” While corn tortillas are traditional for many tacos, the rich, oily nature of chimichurri sauce can sometimes cause corn tortillas to tear. Flour tortillas provide a sturdier, softer base that holds up wonderfully to the juicy steak and abundant sauce. Of course, if you prefer corn, feel free to use them, just be mindful of potential tearing.
- Pepper Jack Cheese: This cheese adds a creamy, slightly spicy element that melts beautifully into the warm tortillas. You can substitute with Monterey Jack, cheddar, or a Mexican blend if pepper jack isn’t available or preferred.
- Avocado Oil: Ideal for high-heat searing of the steak due to its high smoke point and neutral flavor.
- Fresh Toppings: Don’t forget fresh avocado slices for creamy texture, extra cilantro for brightness, and a final squeeze of lime juice to tie all the vibrant flavors together. For an extra touch of indulgence, a creamy Avocado Lime Crema makes an excellent substitute for plain avocado.
*Please see the recipe card below for precise measurements and detailed instructions on all ingredients.
Crafting Your Homemade Chimichurri Sauce
Making fresh chimichurri from scratch is surprisingly simple and yields incredible results that far surpass any store-bought alternative. Follow these steps to create your vibrant, flavor-packed sauce:
Step 1: Preparing Your Herbs. Begin by coarsely chopping your fresh parsley. The goal is an even, consistent chop – not too fine, as you want some texture in the sauce. If using cilantro, chop it similarly.
Step 2: Combining Dry Ingredients. Transfer the chopped parsley to a medium-sized bowl. Add the minced shallot, chopped jalapeno (with or without seeds, depending on your spice preference), and minced garlic. These aromatics will lay the foundation for the sauce’s robust flavor.
Step 3: Adding Liquids and Seasonings. Pour in the high-quality olive oil, fresh lime juice, red wine vinegar, dried oregano, and crushed red pepper. Season generously with salt and black pepper to taste. These liquids and spices will awaken the flavors of the fresh herbs and aromatics.
Step 4: Whisking to Perfection. Gently whisk all the ingredients together until thoroughly combined. The chimichurri should have a loose, rustic consistency. Once mixed, set it aside. For the best flavor development, allow the sauce to sit for at least 30 minutes at room temperature, or even longer in the refrigerator, to let the flavors meld and intensify.
Perfectly Seared Flank Steak in a Cast Iron Pan
Achieving a tender, flavorful steak is key to these incredible tacos. Follow these precise steps for marinating and cooking your flank steak to perfection:
Step 5: Marinate for Flavor. Place your flank steak in a bowl or a resealable bag. Add about ½ cup of your freshly prepared chimichurri sauce, ensuring the steak is thoroughly coated. Cover the bowl or seal the bag and refrigerate for a minimum of 1 hour, and up to 12 hours. Marinating allows the bright, tangy flavors of the chimichurri to penetrate the meat, tenderizing it and infusing it with incredible depth.
Step 6: Achieve the Perfect Sear. About 30-60 minutes before cooking, remove the marinated steak from the refrigerator to allow it to come closer to room temperature. This helps it cook more evenly. Heat your cast iron pan over medium-high heat until it’s smoking slightly. Drizzle a tablespoon of avocado oil into the hot pan. Once shimmering, carefully place the steak on the pan. Cook for approximately 5 minutes per side without moving it. This crucial step allows a beautiful, flavorful crust to develop.
Step 7: Flip and Finish. After 5 minutes, flip the steak to the other side and cook for another 5 minutes, or until it reaches your desired internal temperature. For a perfect medium-rare, aim for 130°F. Use a meat thermometer for accuracy. Keep in mind that cooking times may vary based on the thickness of your steak.
Step 8: Rest and Slice. This step is paramount! Once cooked, immediately remove the steak from the cast iron pan and allow it to rest undisturbed for at least ten minutes on a cutting board. Resist the urge to cut into it prematurely, as this will cause all the delicious juices to escape, leaving you with dry steak. After resting, slice the steak against the grain into thin strips. To find the grain, look for the long muscle fibers running through the meat and cut perpendicularly across them. This technique ensures maximum tenderness and makes the steak incredibly easy to chew.
Building Your Perfect Chimichurri Steak Tacos
Once your steak is rested and sliced, it’s time to bring everything together for the ultimate taco experience. The assembly is where all the wonderful flavors unite:
- Warm the Tortillas: Preheat your oven to 350°F (175°C) and place a baking sheet inside to get it hot. Carefully remove the hot pan from the oven and arrange your tortillas on it.
- Melt the Cheese: Sprinkle about ½ cup of pepper jack cheese evenly over the tortillas. Return the pan to the oven for approximately 3 minutes, or until the cheese is perfectly melted and gooey. This adds a delightful creamy and slightly spicy layer to your tacos.
- Toss the Steak with Chimichurri: In a clean bowl, gently toss the thinly sliced steak with the *remaining* fresh chimichurri sauce. This ensures every piece of tender steak is coated in that incredible vibrant flavor.
- Assemble and Top: Carefully transfer the warm, cheesy tortillas to your serving plates. Divide the chimichurri-tossed steak evenly among them. Finish your tacos with a generous sprinkling of thinly sliced red onion, creamy avocado slices (or a dollop of Avocado Lime Crema for an extra touch of luxury!), and a shower of fresh cilantro. A final squeeze of fresh lime juice will brighten all the flavors.
These Chimichurri Steak Tacos are truly a fantastic option for a quick and easy weeknight dinner, and they’re also a creative way to elevate your usual steak meal. The tangy, herbaceous, and garlicky flavors of the chimichurri sauce combine perfectly with the savory, tender seared flank steak. The soft flour tortillas provide the ideal base for all those bold flavors to shine, creating a harmonious and utterly satisfying bite every time.
For additional side dish inspiration, consider serving these tacos with refreshing Fried Green Tomatoes or a vibrant Easy Chipotle BBQ Chicken Salad, enhanced with a homemade Chipotle BBQ Sauce and a zesty Cilantro Lime Ranch Dressing! No matter how you serve them, these tacos are sure to be a hit.
Pro-Tips for Perfect Steak Tacos
Unlock the secrets to truly outstanding Chimichurri Steak Tacos with these expert tips:
- The Art of the Sear: When cooking your steak in a cast iron pan, it is absolutely crucial to allow it to cook for at least 5 minutes without touching or moving it. Resist the urge to peek or flip! The more you lift the steak, the more steam will be created, preventing that desirable crispy, flavorful crust from forming. Let it sit undisturbed, and you’ll be rewarded with a beautiful, deeply seared exterior that locks in the juices.
- Slice Against the Grain for Tenderness: This is a game-changer for any cut of steak, especially flank or skirt steak, which can be chewy if not cut correctly. Always slice the steak against the grain. The “grain” refers to the visible lines or muscle fibers running through the meat. By cutting perpendicularly across these fibers, you shorten them, making each bite much easier to chew and incredibly tender. This technique is essential for tacos and sandwiches where ease of eating is key.
- Marinate for Maximum Flavor: Don’t rush the marination process. Allowing your flank steak to soak in the chimichurri for at least 1-2 hours (and up to 12 hours) ensures that the vibrant flavors penetrate deep into the meat, tenderizing it and infusing it with that signature zesty, herbaceous goodness.
- Room Temperature Steak: Before searing, let your marinated steak sit out of the refrigerator for 30-60 minutes. Bringing the steak closer to room temperature promotes more even cooking, leading to a perfectly cooked interior without overcooking the exterior.
- Taste and Adjust Chimichurri: While the recipe provides guidelines, always taste your chimichurri sauce before serving and adjust seasonings as needed. You might want more salt, a little extra lime juice for brightness, or a pinch more red pepper for heat. Freshness is key!
Frequently Asked Questions About Chimichurri Steak Tacos
I absolutely love to top these tacos with creamy avocado slices, thinly sliced pickled red onions (or raw red onions for a sharper bite), and a generous sprinkle of fresh cilantro. A drizzle of fresh lime juice is essential to brighten all the flavors. For an extra creamy touch, an avocado lime crema is a fantastic addition! While serving it on tacos is my ultimate favorite, chimichurri steak also pairs wonderfully with roasted potatoes, over mashed potatoes, alongside a medley of roasted vegetables, or even in a hearty sandwich.
While Mexico is renowned for its incredible culinary traditions and boasts some of the world’s best foods, chimichurri is not a Mexican creation. It is an authentic Argentinian sauce, proudly hailing from South America. Its classic preparation involves a vibrant blend of fresh parsley, olive oil, minced garlic, finely chopped onion or shallot, red wine vinegar, and various spices like oregano and crushed red pepper.
Absolutely! Chimichurri sauce is actually even better when made ahead of time, allowing the flavors to fully meld and deepen. You can prepare the sauce up to 2-3 days in advance. Store it in an airtight container in the refrigerator. Before serving, let it come to room temperature and give it a good whisk, as the oil and solids may separate. This makes meal prep for your chimichurri steak tacos even easier!
Explore More Delicious Taco and Dish Recipes!
If you loved these Chimichurri Steak Tacos, you’re in for a treat! Discover more fantastic recipes to satisfy your cravings:
- Volcano Shrimp Tacos
- Dutch Oven Barbacoa Tacos
- Cast Iron Shrimp and Creamy Cilantro Lime Orzo
- Southwest Potato Breakfast Burrito
Please leave a comment below and let us know what you think of these incredible Chimichurri Steak Tacos. We love hearing your feedback! For more culinary inspiration, cooking tips, and short video content, be sure to follow us on Instagram @vindelgiudice!
📖 Recipe
Chimichurri Steak Tacos
Vincent DelGiudice
Pin Recipe
Equipment
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1 medium cast iron pan
Ingredients
- 1½ lb flank steak, marinated
- ½ cup pepper jack cheese
- ¼ red onion, sliced
- 1 tablespoon avocado oil
- 8 tortillas
Chimichurri Sauce
- ½ cup parsley, chopped
- ½ cup olive oil
- 2 tablespoon lime juice
- 1 tablespoon red wine vinegar
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 jalapeno, chopped
- 1 teaspoon oregano
- 1 teaspoon crushed red pepper
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
Chimichurri Sauce
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Coarsely chop parsley until it is evenly cut. Combine in a bowl with shallots, garlic, jalapeno, oregano, crushed red pepper, salt, and pepper.
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Gently whisk the olive oil and lime juice in the bowl with the rest of the ingredients, and set aside.
Steak Tacos
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Combine ½ cup of chimichurri sauce in a bowl with the steak. Cover and marinate for 1-12 hours.
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Remove the steak from the refrigerator 30-60 minutes before cooking. Heat a cast iron pan to medium-high heat. Add avocado oil and cook the steak for approximately 5 minutes on each side. This may need to be adjusted based on the weight and thickness of the steak. For medium rare, I pull the steak off between 125℉ and 130℉. Once you finish the steak, let it rest for 10 minutes. Slice the steak, against the grain. Look which way the striations run and cut across them.
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Preheat the oven to 350 ℉. Place the tortillas on a pan and add pepper jack cheese. Heat in the oven until melted. Toss the steak with the remaining chimichurri sauce and add to the tortillas. Top with thinly sliced red onion and avocado. Serve with fresh lime juice and cilantro.
Notes
- Allow the steak to cook for at least 5 minutes without even touching it. The more you pick it up the more steam will be created. Get the best sear by letting it sit undisturbed.
- Always slice the steak against the grain, especially for tacos and sandwiches. This will make it a lot easier to bite into so it doesn’t feel like you have to tear the steak with your teeth.
Nutrition