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To make tasty Chimichurri steak tacos, you need some key ingredients: - 1 lb flank steak - Salt and pepper to taste - 1 tablespoon olive oil - 4 small corn tortillas - 1 ripe avocado, sliced - 1/2 cup cherry tomatoes, halved - Fresh cilantro, for garnish These ingredients come together for a fresh and rich flavor. The flank steak is the star, tender and juicy when cooked just right. The corn tortillas hold everything together, and the avocado adds creaminess. Chimichurri sauce is what makes these tacos special. Here’s what you need: - 1 cup fresh parsley, finely chopped - 1/2 cup fresh cilantro, finely chopped - 4 garlic cloves, minced - 1/2 teaspoon red pepper flakes - 1/2 cup olive oil - 2 tablespoons red wine vinegar (or lemon juice) - Salt and pepper to taste The fresh herbs give a bright taste, while garlic and red pepper flakes add depth. Olive oil and vinegar create a lovely balance, making each bite burst with flavor. You can customize your tacos with extra toppings: - Lime wedges for squeezing - Crumbled queso fresco or feta - Sliced jalapeños for heat - Sour cream for creaminess These toppings let you play with flavors and textures. Feel free to mix and match to find your perfect bite! {{ingredient_image_1}} To make the chimichurri sauce, gather your ingredients first. In a bowl, add 1 cup of finely chopped parsley and ½ cup of finely chopped cilantro. Next, add 4 minced garlic cloves and ½ teaspoon of red pepper flakes. Slowly pour in ½ cup of olive oil and 2 tablespoons of red wine vinegar. If you prefer, you can use lemon juice instead. Mix everything well and add salt and pepper to taste. This sauce is fresh, zesty, and packed with flavor. Let it sit for a bit to let the flavors blend. Now, it’s time to cook the flank steak. Start by seasoning 1 pound of flank steak with salt and pepper. Heat a grill or skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, place the steak in the pan. Cook it for about 5 to 7 minutes on each side. This gives you a nice medium-rare steak, which is tender and juicy. After cooking, let the steak rest for 5 minutes. Then, slice the steak against the grain into thin strips. This will help keep the meat tender when you bite into the tacos. Next, let’s assemble the tacos. First, warm 4 small corn tortillas in a dry pan for about 30 seconds on each side. This makes them soft and easy to fold. Place a few slices of the cooked steak on each tortilla. Drizzle chimichurri sauce over the steak. Add sliced avocado and halved cherry tomatoes on top. Finally, garnish with fresh cilantro. These tacos burst with flavor and look beautiful on the plate. Enjoy your fresh and flavorful chimichurri steak tacos! To get the best flank steak, pick a good cut. Look for bright red color and some marbling. Before cooking, season it well with salt and pepper. Heat your grill or pan on medium-high heat. Add olive oil to the pan. Place the steak in the hot pan or on the grill. Cook for 5-7 minutes on each side for medium-rare. Use a meat thermometer for best results. Aim for 130°F for perfect doneness. After cooking, let the steak rest for 5 minutes. This helps keep it juicy. Fresh herbs make the best chimichurri. Use parsley and cilantro, finely chopped. For a strong flavor, add minced garlic. Red pepper flakes give it a nice kick. Whisk in olive oil and red wine vinegar slowly. This helps mix the ingredients well. Season with salt and pepper to taste. Let the sauce sit for at least 10 minutes. This allows the flavors to blend. If you want a different taste, use lemon juice instead of vinegar. How you present your tacos matters. Serve them on a wooden board for a rustic look. Stack the tacos neatly for a clean display. Add lime wedges on the side for pop and freshness. Drizzle extra chimichurri on top for extra flavor. Use sliced avocado and cherry tomatoes for color. Fresh cilantro makes a great garnish. These small touches make your dish shine and tempt everyone to dig in! Pro Tips Rest the Steak: After cooking, always let the steak rest for at least 5 minutes. This allows the juices to redistribute, ensuring a juicy and tender bite. Customize the Chimichurri: Feel free to adjust the herbs in the chimichurri. Adding oregano or mint can provide a unique flavor twist to the sauce. Warm Tortillas Properly: Instead of a dry pan, you can wrap the tortillas in a damp paper towel and microwave them for about 20-30 seconds to keep them soft and pliable. Garnish Creatively: Add a squeeze of fresh lime juice over the tacos before serving for an extra burst of flavor, and consider including sliced jalapeños for a spicy kick! {{image_2}} You can switch up the protein in these tacos. Flank steak is great, but chicken works well too. Season grilled chicken the same way. You can also try shrimp for a lighter touch. Just grill them quickly until they turn pink. For a plant-based option, use grilled portobello mushrooms. They soak up flavor nicely and add a hearty bite. Chimichurri sauce has many versions. You can add fresh oregano for a twist. Some people like to mix in a bit of lime juice. This adds a fresh zing. If you want more heat, use more red pepper flakes. For a creamier sauce, blend in some avocado. This gives it a smooth texture while keeping it rich in flavor. Tacos are all about fun toppings. Add pickled red onions for a tangy crunch. Crumbled queso fresco gives a nice salty kick. For a sweet touch, try mango salsa. It balances the spice of the chimichurri. You can also add shredded cabbage for extra crunch. Fresh lime wedges are perfect for squeezing over the top. Each add-on brings a new layer of flavor. To store leftover tacos, first separate the components. Place the steak, avocado, and tomatoes in airtight containers. Keep the tortillas in a zip-top bag. This will help keep them fresh. Store everything in the fridge for up to three days. If you mix them together, the tortillas can get soggy. Store leftover chimichurri sauce in a glass jar. Make sure the jar has a tight lid. It can stay fresh in the fridge for about one week. If you want to keep it longer, you can freeze it. Pour the sauce into ice cube trays and freeze. Once frozen, transfer the cubes to a zip-top bag. This way, you can use just what you need. Reheat the flank steak gently. Use a skillet over medium heat. Add a small amount of olive oil to keep it moist. Heat for a few minutes until warm. For the tortillas, warm them in a dry pan for about 30 seconds on each side. Avoid using the microwave, as this can make them chewy. Enjoy your tacos as if they were freshly made! Chimichurri sauce is a bright green sauce from Argentina. It has fresh herbs, garlic, and oil. You mix parsley and cilantro for a fresh taste. Garlic adds a nice kick, while olive oil makes it rich. Red wine vinegar gives it a tangy flavor. This sauce is perfect for steak tacos. You can use it as a dip or marinade too. To spice up your chimichurri sauce, add more red pepper flakes. Start with one teaspoon and adjust to your taste. You can also add diced jalapeños or serrano peppers. These peppers bring heat and flavor. If you want a smoky touch, try smoked paprika. Mix these in with the other ingredients for a zesty kick. Yes, you can use flour tortillas if you prefer them. They are softer and easier to wrap. Flour tortillas also have a milder taste. However, corn tortillas add a nice texture and flavor. Try both to see which one you like best. Enjoy your tacos with the tortilla that suits your taste! Chimichurri steak tacos are not just delicious; they are easy to make! You learned about the key ingredients, tasty toppings, and how to prepare everything step by step. We talked about cooking tips and how to keep your tacos fresh. You can even try different meats and sauces to mix things up. I hope you feel ready to make these tacos at home. You’ll impress your friends and family with this fun meal! Enjoy your cooking journey!

Chimichurri Steak Tacos

Delicious tacos filled with grilled flank steak and topped with fresh chimichurri sauce, avocado, and cherry tomatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb flank steak
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • 4 small corn tortillas
  • 1 ripe avocado, sliced
  • 1/2 cup cherry tomatoes, halved
  • to garnish fresh cilantro

Instructions
 

  • Prepare the Chimichurri Sauce: In a bowl, combine the chopped parsley, cilantro, minced garlic, and red pepper flakes.
  • Slowly whisk in the olive oil and red wine vinegar (or lemon juice) until well combined. Season with salt and pepper to taste. Set aside to let the flavors meld.
  • Cook the Steak: Season the flank steak generously with salt and pepper.
  • Heat a grill or a skillet over medium-high heat and add the olive oil.
  • Cook the steak for about 5-7 minutes on each side, or until it reaches your desired doneness (medium-rare is recommended for tenderness).
  • Remove the steak from heat and let it rest for 5 minutes. Slice it against the grain into thin strips.
  • Warm the Tortillas: In a dry pan, warm the corn tortillas for about 30 seconds on each side until they are pliable.
  • Assemble the Tacos: Place a few slices of steak on each tortilla. Top with chimichurri sauce, avocado slices, and cherry tomatoes.
  • Garnish with fresh cilantro before serving.

Notes

Serve the tacos on a wooden board with lime wedges on the side for a vibrant touch. Drizzle extra chimichurri on top for a pop of color and flavor!
Keyword avocado, chimichurri, steak, tacos