Chimichurri Steak Tacos

Chimichurri steak tacos are a flavorful dish that combines grilled steak with vibrant chimichurri sauce, all wrapped in soft tortillas. This steak is seasoned and grilled until tender, then sliced into strips. The chimichurri sauce, made from parsley, oregano, garlic, olive oil, and red wine vinegar, adds a fresh and tangy kick, enhancing the rich flavor of the meat.

Topped with ingredients like creamy avocado, diced onions, fresh cilantro, and jalapeños, these tacos offer a delicious mix of savory, spicy, and refreshing flavors. They make for a satisfying meal, perfect for casual dining or gatherings.

Ingredients for Chimichurri Steak Tacos

For Quick Pickled Red Onions:

• 1 large red onion, sliced: This adds a sweet and tangy flavor that complements the tacos.
• 1/2 cup water: Used to dilute the vinegar for pickling.
• 1/4 cup white vinegar: Provides acidity to the pickling solution, enhancing the flavor of the onions.
• 1 tablespoon granulated sugar: Balances the acidity of the vinegar and adds a touch of sweetness to the pickled onions.

For the Tacos:

• 1 1/2 pounds flank steak: A flavorful cut of meat that becomes tender and juicy when grilled.
• 1 avocado, sliced: Adds creaminess and richness to the tacos.
• Crumbled cotija cheese: A salty and crumbly cheese that adds a delicious, savory element.
• 2 jalapeños, thinly sliced: Adds a spicy kick, which can be adjusted based on your heat preference.
• Chimichurri sauce: A fresh, herby sauce that enhances the flavors of the steak (use your favorite recipe).
• 8 white corn tortillas: The base for the tacos, providing a soft and slightly nutty flavor.
• Cilantro (optional, for garnish): Adds freshness and a pop of color to the finished tacos.

Step-by-step Directions for Making Chimichurri Steak Tacos

Step 1: Quick Pickle the Onions

Start by making the quick pickled red onions. In a small saucepan, combine 1 sliced large red onion, 1/2 cup of water, 1/4 cup of white vinegar, and 1 tablespoon of granulated sugar. Bring this mixture to a boil over medium heat. Once it boils, turn off the heat and let the onions sit in the liquid for at least 15 minutes. This process will soften the onions and infuse them with tangy flavor.

Step 2: Prepare the Steak

While the onions are pickling, prepare the flank steak. Season 1 1/2 pounds of flank steak generously with salt and pepper on both sides. This seasoning will enhance the meat’s natural flavors.

Step 3: Heat the Skillet

Preheat a large cast-iron skillet or grill over high heat. Add a high-heat oil, such as avocado oil, to coat the bottom of the pan. This helps achieve a nice sear on the steak.

Step 4: Sear the Steak

Once the skillet is hot, carefully place the seasoned steak in the pan. Cook it for about 1 to 2 minutes on one side without moving it, allowing a nice char to develop. Flip the steak and sear the other side for another 1 to 2 minutes. Be sure to sear the edges as well to lock in the juices.

Step 5: Check Doneness

To ensure the steak is cooked to your liking, use a meat thermometer to check the internal temperature. Aim for 135°F for medium-rare, 140°F for medium, or 145°F for medium-well. Once done, remove the steak from the heat.

Step 6: Rest the Steak

Let the steak rest for at least 15 minutes. This resting period allows the juices to redistribute throughout the meat, keeping it tender and juicy. After resting, slice the steak into 1/4-inch thick slices.

Step 7: Char the Tortillas

To char the tortillas, preheat your oven to broil. Place 8 white corn tortillas on a large baking sheet. Broil them for about 30 seconds on one side until they start to get a bit crispy. Flip them over and broil the other side for another 30 seconds. This adds flavor and texture to the tortillas.

Step 8: Assemble the Tacos

Now it’s time to assemble your tacos! Take a tortilla and lay it flat. Add a generous portion of sliced steak, followed by sliced avocado, crumbled cotija cheese, some of the quick-pickled onions, and sliced jalapeños. Finally, drizzle your favorite chimichurri sauce over the top. Repeat with the remaining tortillas.

Pro tips for making the best chimichurri steak tacos

1. Marinate the Steak: For added flavor, consider marinating the flank steak in a bit of chimichurri sauce for a few hours or overnight before grilling. This infuses the meat with additional herbs and spices.
2. Let the Steak Rest: After cooking, always let the steak rest for at least 15 minutes before slicing. This helps retain the juices, ensuring a more tender and flavorful bite.
3. Adjust Spice Levels: If you prefer milder tacos, you can remove the seeds from the jalapeños or use fewer jalapeños altogether. Alternatively, try using roasted or pickled jalapeños for a different flavor.
4. Use Fresh Ingredients: Fresh herbs in the chimichurri sauce make a significant difference in flavor. If possible, use freshly chopped parsley and oregano rather than dried.
5. Warm the Tortillas: For a better texture, always warm the tortillas before assembling the tacos. This makes them more pliable and enhances their flavor.
6. Experiment with Cheese: While cotija is a classic choice, feel free to experiment with other cheeses like feta or queso fresco for different flavors and textures.
7. Customize Toppings: Feel free to get creative with toppings! Add sliced radishes, pico de gallo, or a squeeze of lime for extra brightness.
8. Serve Immediately: Assemble the tacos just before serving to keep the tortillas warm and prevent them from getting soggy. Enjoy them fresh for the best experience!

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