Mastering Chimichurri Steak Tacos: Your Ultimate Guide to Flavorful Weeknight Meals
Prepare your taste buds for an explosion of flavor with these incredible chimichurri steak tacos! Chimichurri is an absolute game-changer when paired with tacos, its vibrant, tangy, and herbaceous profile perfectly complementing a beautifully marinated flank steak. This recipe isn’t just a meal; it’s an experience, bringing the bold flavors of Argentina to your taco night with ease and flair.
Craving more delicious taco inspiration? Be sure to explore our fan-favorite Volcano Shrimp Tacos or dive into the rich, slow-cooked goodness of our Barbacoa Beef Tacos for more culinary adventures!
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Why These Chimichurri Steak Tacos Belong in Your Recipe Rotation
My love affair with tacos began during my time working at a modern taco establishment. The sheer variety and endless possibilities for flavor combinations – whether with beef, pork, or even seafood like our delightful Shrimp Tacos with Mango Lime Salsa – are truly inspiring. 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 busy weeknight or a relaxed weekend gathering.
What truly elevates these tacos is the star of the show: chimichurri. This traditional Argentinian sauce is a culinary marvel, a vibrant symphony of fresh herbs and robust flavors that I adore. It’s an oil and herb concoction that instantly invigorates any dish it touches. The moment I think about it, my mouth waters, recalling the burst of zesty, garlicky, and herbaceous notes it brings. The classic combination of finely chopped parsley, spicy red chile peppers (or a fresh jalapeno for a milder kick), olive oil, vinegar (often red wine vinegar), and other aromatic herbs creates a sauce that is both simple and profoundly impactful. It’s one of my go-to sauces for marinating meats, much like our refreshing Cilantro Mango Vinaigrette, transforming ordinary cuts into extraordinary culinary experiences.
To finish these tacos perfectly, you’ll want to add fresh toppings like creamy avocado, bright cilantro, and a squeeze of fresh lime juice. The cool, crisp textures and flavors balance the rich steak and piquant chimichurri beautifully. For a complete and satisfying meal, consider serving them alongside a vibrant and chunky Cowboy Caviar Salad. These tacos aren’t just food; they’re an invitation to enjoy bold, fresh, and deeply satisfying flavors that come together effortlessly.
Essential Ingredients and Smart Substitutions
Crafting the perfect chimichurri steak taco involves two main components: the vibrant chimichurri sauce and the perfectly cooked flank steak. Below, I’ve broken down the key ingredients for each. While I highly recommend trying my specific recipe, feel free to adapt it, especially if you have a cherished chimichurri recipe you prefer to use. The beauty of tacos lies in their versatility!
Chimichurri Ingredients
- Fresh Parsley. I find that using all fresh flat-leaf parsley gives the chimichurri its signature bright, grassy flavor. However, if you enjoy a hint of citrusy freshness, you can certainly add a small amount of fresh cilantro (about 1-2 tablespoons) into the mix. Just be mindful not to let it overpower the parsley.
- Jalapeno. While fresh jalapenos are widely available and provide a pleasant, manageable heat, traditional Argentinian chimichurri often features red chili peppers for their distinct spice and color. If you prefer a more authentic kick or want to experiment with different heat levels, feel free to substitute with finely diced red chili peppers like Fresno or serrano. Adjust to your desired level of spice!
- Lime. I personally love the bright, zesty flavor of lime juice, especially when it’s paired with rich steak. It adds a vibrant acidity that cuts through the richness of the meat beautifully. Traditionally, however, lemon juice is used in chimichurri. Lemon offers a slightly different, perhaps more classic, citrus note and can absolutely be substituted without compromising the integrity of the sauce. Use whichever citrus you prefer or have on hand.
- Shallot and Garlic. My recipe calls for both shallots and a smaller amount of garlic. I appreciate the subtle, nuanced onion flavor that shallots contribute, which is less pungent than a full-sized onion. For garlic, I prefer a moderate amount because its potency increases significantly the longer it sits in the oil-based sauce. If you’re a serious garlic lover, feel free to increase the quantity, but remember that a little goes a long way here to avoid overwhelming the other delicate herb flavors. Minced garlic integrates best for an even flavor distribution.
- Olive Oil. A good quality extra virgin olive oil is crucial for the body and richness of the chimichurri. It acts as the carrier for all the vibrant flavors.
- Red Wine Vinegar. This adds a necessary tang and acidity, balancing the oil and fresh herbs. White wine vinegar or even apple cider vinegar can be used in a pinch, but red wine vinegar offers the most traditional and robust flavor.
- Dried Oregano. While fresh oregano is wonderful, dried oregano is often used in chimichurri, offering a more concentrated, earthy flavor that complements the fresh parsley.
- Crushed Red Pepper. For an extra layer of warmth and a bit of visual appeal, crushed red pepper is fantastic. Adjust the amount to control the heat level.
- Salt and Pepper. Essential for seasoning and bringing all the flavors into harmony. Use freshly ground black pepper for the best taste.
Steak Tacos Ingredients
- Flank Steak. This cut is ideal for tacos because it’s lean, flavorful, and absorbs marinades beautifully. When cooked properly and sliced against the grain, it becomes wonderfully tender. Skirt steak is another excellent alternative if flank steak isn’t available, offering a similar texture and flavor profile.
- Red Onion. Thinly sliced raw red onion adds a fantastic crunch and sharp, piquant flavor that contrasts well with the richness of the steak and chimichurri. If you find raw onion too intense, you can easily mellow its flavor by quick-pickling it. Simply slice thinly, soak in a mixture of equal parts warm water and white vinegar with a pinch of sugar and salt for 15-30 minutes, then drain.
- Tortillas. For these tacos, I highly recommend using flour tortillas, especially the smaller “fajita-sized” ones. While corn tortillas are undeniably more traditional for tacos, chimichurri is an oil-based sauce, and I’ve found that it tends to seep through and make corn tortillas soggy and prone to ripping. Flour tortillas offer a softer, more pliable base that can handle the saucy steak without falling apart, ensuring a more enjoyable eating experience. If you insist on corn tortillas, a trick is to lightly toast them on a dry skillet before assembling to give them a bit more structural integrity.
- Pepper Jack Cheese. This cheese adds a delicious creamy, mildly spicy element that melts beautifully into the warm tortillas. Monterey Jack or even a mild cheddar could be substituted if you prefer.
- Avocado. Sliced or diced avocado provides a creamy, cooling contrast to the spicy and tangy elements of the taco. It’s a must-have for its texture and richness.
- Cilantro. Fresh chopped cilantro adds an extra layer of herby freshness and a beautiful pop of color to the finished tacos.
- Lime Juice. A final squeeze of fresh lime juice before serving brightens all the flavors and adds that essential citrus zing.
- Avocado Oil. Used for searing the steak at high heat due to its high smoke point, ensuring a perfect crust without burning.
*For exact measurements and a complete list of all ingredients, please refer to the detailed recipe card at the bottom of this post.
Crafting the Perfect Chimichurri Sauce
Making homemade chimichurri is surprisingly simple and yields a sauce far superior to any store-bought version. The key is using fresh ingredients and allowing the flavors to meld. Here’s how to create this vibrant condiment:
Step 1: Prepare the Parsley. Begin by coarsely chopping your fresh parsley. You want it finely chopped, but not puréed, to ensure a good texture in your sauce. Aim for an even consistency.
Step 2: Combine Dry Ingredients. Add the chopped parsley to a medium-sized bowl. Then, incorporate your other aromatics and spices: chopped shallot, minced garlic, chopped jalapeno, dried oregano, crushed red pepper, salt, and black pepper. Give everything a good stir to ensure it’s well distributed.
Step 3: Add Liquids and Seasonings. Pour in the high-quality olive oil, fresh lime juice (or lemon juice), and red wine vinegar. These liquids are essential for bringing the sauce together and providing its signature tang. Ensure all components are ready for mixing.
Step 4: Whisk Until Combined. Gently whisk all the ingredients together until they are thoroughly combined and the oil is emulsified with the vinegar and herb mixture. The sauce should be vibrant green and fragrant. Once mixed, set the chimichurri aside. Ideally, let it rest for at least 15-30 minutes at room temperature, or even longer in the refrigerator, to allow the flavors to truly meld and deepen. This resting period is crucial for the best taste!
Achieving Perfect Cast Iron Steak
Cooking flank steak in a cast iron pan is one of the best ways to achieve a beautiful, caramelized crust while keeping the interior tender and juicy. Follow these steps for perfectly cooked steak:
Step 5: Marinate the Steak. Place your flank steak in a bowl or a resealable bag. Add about ½ cup of your freshly prepared chimichurri sauce to the steak, ensuring it’s evenly coated. The acidic components in the chimichurri will help tenderize the meat while infusing it with incredible flavor. Cover the bowl or seal the bag and refrigerate for a minimum of 1 hour, or ideally for 4 to 12 hours for maximum flavor penetration. Avoid marinating for more than 12 hours as the acid can start to break down the meat too much.
Step 6: Sear for a Perfect Crust. About 30-60 minutes before you plan to cook, remove the marinated steak from the fridge to allow it to come closer to room temperature. This promotes more even cooking. Heat your cast iron pan over medium-high heat until it’s very hot – you should see a wispy smoke. Drizzle 1 tablespoon of avocado oil (or another high smoke point oil like grapeseed or canola) onto the hot pan. Carefully place the steak on the pan and cook for approximately 5 minutes without moving it. This undisturbed searing time is crucial for developing a rich, flavorful crust.
Step 7: Flip and Finish Cooking. Flip the steak and continue to cook for another 5 minutes on the second side. The exact cooking time will vary depending on the thickness of your steak and your desired doneness. For a perfect medium-rare steak, aim for an internal temperature of 130°F (54°C) using a meat thermometer. Remember, the temperature will rise slightly as the steak rests, so pull it off a few degrees below your target. Adjust cooking times for medium (135-140°F / 57-60°C) or medium-well (145-150°F / 63-66°C).
Step 8: Rest and Slice. This step is arguably the most critical for juicy steak. Once cooked, immediately remove the steak from the cast iron pan and allow it to rest on a cutting board for at least ten minutes. Resist the urge to cut into it right away! Resting allows the juices, which have been pushed to the center during cooking, to redistribute throughout the meat. Cutting too soon will result in those precious juices running out, leaving you with dry steak. After resting, slice the steak thinly against the grain. Look for the lines of muscle fibers and cut perpendicular to them. This shortens the fibers, making the steak incredibly tender and easy to chew, especially for tacos.
Assemble Your Irresistible Chimichurri Steak Tacos
With your succulent steak rested and sliced, and your vibrant chimichurri ready, it’s time to bring these incredible tacos to life. The assembly is quick and allows you to customize each taco to perfection.
First, prepare your tortillas and cheese. Place a baking sheet or oven-safe pan in your oven and preheat it to 350°F (175°C). Once preheated, carefully pull the hot pan out of the oven. Arrange your tortillas on the warm pan, then sprinkle a generous amount of pepper jack cheese over each. Return the pan to the oven for just about 3 minutes, or until the cheese is beautifully melted and gooey, and the tortillas are warmed through and pliable.
While the cheese melts, take your perfectly sliced flank steak and toss it with the remaining chimichurri sauce. This ensures every piece of steak is coated in that incredible flavor, enhancing its taste and juiciness. Once the tortillas are ready, spoon a generous portion of the chimichurri steak into each. Then, pile high with your fresh toppings: thinly sliced red onion for a crisp bite, and creamy avocado for a smooth contrast. Don’t forget a final sprinkle of fresh cilantro and a squeeze of fresh lime juice to really brighten everything up. For an extra creamy kick, you can also substitute fresh avocado slices with a luscious Avocado Lime Crema!
These chimichurri steak tacos are truly a fantastic option for any meal – whether you’re looking for a quick and easy weeknight dinner solution or a creative way to elevate your usual steak meal. The vibrant, tangy, and herbaceous flavors of the homemade chimichurri sauce meld seamlessly with the perfectly seared, tender flank steak. Encased within soft flour tortillas, these bold flavors truly shine, creating a harmonious and utterly delicious bite every time. They are simple to prepare, yet deliver a gourmet experience that will impress both family and friends.
To make it a complete feast, these tacos pair wonderfully with a variety of side dishes. Consider serving them with a southern-inspired side like crispy Fried Green Tomatoes, or a hearty and refreshing Easy Chipotle BBQ Chicken Salad. If you opt for the salad, make sure to include our irresistible Chipotle BBQ Sauce and a drizzle of homemade Cilantro Lime Ranch Dressing for an explosion of complementary flavors!
Pro-Tips for Taco Perfection
Achieving restaurant-quality steak tacos at home is easier than you think, especially with these insider tips:
- Master the Sear: When cooking your steak in the cast iron pan, resist the urge to move it around. Allow the steak to cook for at least 5 minutes on each side without even touching it. The more you pick it up or move it, the more steam will be created, hindering the formation of that beautiful, deeply browned crust. A good sear means locking in flavor and creating a delightful texture contrast. Let it sit undisturbed to achieve the best possible crust.
- Slice Against the Grain: This is a fundamental technique for tenderizing any cut of steak, especially leaner ones like flank steak. Always slice the steak against the grain, meaning you cut perpendicular to the long muscle fibers. For tacos and sandwiches, this makes a huge difference. Slicing with the grain leaves you with long, chewy fibers that are tough to bite through. By cutting against them, you shorten those fibers, making the steak much easier to chew and more pleasant to eat. Take a moment to identify the grain before you start slicing!
- Don’t Skimp on Resting Time: As mentioned in the cooking steps, resting your steak after it comes off the heat is non-negotiable. This 10-minute period allows the internal juices to redistribute evenly throughout the meat, resulting in a significantly juicier and more flavorful steak. Cutting it too soon means those juices will spill onto your cutting board instead of staying in your taco.
Recipe FAQs
Chimichurri steak is incredibly versatile and pairs wonderfully with a variety of sides and preparations. My absolute favorite way to serve it is on tacos, topped with tangy pickled red onions (or raw for a sharper bite) and creamy avocado. For an extra luxurious touch, a homemade avocado lime crema is a fantastic addition to steak tacos! Beyond tacos, chimichurri steak is excellent with a side of crispy roasted potatoes, spooned over fluffy mashed potatoes, served alongside a medley of roasted vegetables (like asparagus or bell peppers), or even as a flavorful component in a hearty sandwich or salad. Its bright flavors complement starchy sides and fresh greens equally well.
While Mexico is renowned for its incredible culinary traditions, chimichurri actually originates from Argentina. It’s a staple in South American cuisine, particularly in Argentina and Uruguay, where it’s traditionally served with grilled meats (asado). Chimichurri is characterized by its fresh ingredients: parsley, olive oil, minced garlic, red wine vinegar, and often oregano, and red chili flakes. So, while it perfectly complements Mexican-inspired dishes like tacos, it is a distinctly Argentinian creation.
Absolutely! Chimichurri sauce actually benefits from being made ahead of time. Preparing it a few hours or even a day in advance allows the flavors to fully meld and deepen, resulting in a more harmonious and robust sauce. Store it in an airtight container in the refrigerator. If it appears a bit solidified from the olive oil, simply let it come to room temperature for 15-30 minutes and give it a good stir before using.
More Delicious Tacos and Beyond!
If you’ve loved these Chimichurri Steak Tacos, you’re in for a treat! Our kitchen is always buzzing with creative and delicious recipes that are perfect for any occasion. Explore some of our other popular dishes:
- Volcano Shrimp Tacos
- Dutch Oven Barbacoa Tacos
- Cast Iron Shrimp and Creamy Cilantro Lime Orzo
- Southwest Potato Breakfast Burrito
We truly hope you enjoy creating and savoring these amazing Chimichurri Steak Tacos! Please leave a comment below and let us know what you think of this recipe. Your feedback means a lot to us. And for more exciting cooking content, short video tutorials, and daily inspiration, make sure to follow us @vindelgiudice on Instagram!
📖 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, shredded
- ¼ red onion, thinly sliced
- 1 tablespoon avocado oil
- 8 flour tortillas (fajita size recommended)
- 1 avocado, sliced or diced
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
Chimichurri Sauce
- ½ cup fresh parsley, finely chopped
- ½ cup extra virgin olive oil
- 2 tablespoons fresh lime juice (or lemon)
- 1 tablespoon red wine vinegar
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 jalapeno, finely chopped (seeds removed for less heat, optional)
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper (adjust to taste)
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper, freshly ground (or to taste)
Instructions
Chimichurri Sauce
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In a medium bowl, combine the finely chopped parsley, minced shallot, minced garlic, finely chopped jalapeno, dried oregano, crushed red pepper, salt, and black pepper. Stir well to ensure all the dry ingredients are mixed.
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Pour the olive oil, red wine vinegar, and lime juice into the bowl with the herb mixture. Gently whisk everything together until thoroughly combined and slightly emulsified. Set the chimichurri sauce aside at room temperature for at least 15-30 minutes to allow the flavors to meld.
Steak Tacos
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Place the flank steak in a bowl or large resealable bag. Add ½ cup of the prepared chimichurri sauce to the steak, ensuring it’s fully coated. Cover and marinate in the refrigerator for 1 to 12 hours.
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Remove the marinated steak from the refrigerator 30-60 minutes before cooking to bring it closer to room temperature. Heat a cast iron pan over medium-high heat until very hot. Add 1 tablespoon of avocado oil. Once shimmering, place the steak on the pan and cook for approximately 5 minutes per side for medium-rare, or until it develops a deep crust. This time may need to be adjusted based on the steak’s thickness. For medium-rare, remove the steak when its internal temperature reaches 125℉-130℉. Once cooked, transfer the steak to a cutting board and let it rest for 10 minutes. Slice the steak thinly against the grain to ensure maximum tenderness.
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While the steak rests, preheat your oven to 350°F (175°C). Place tortillas on a baking pan and sprinkle with pepper jack cheese. Heat in the oven for about 3 minutes, or until the cheese is melted and bubbly. Toss the sliced steak with the remaining chimichurri sauce. Assemble the tacos by adding the chimichurri steak to the cheesy tortillas. Top with thinly sliced red onion, fresh avocado slices (or avocado lime crema), and a sprinkle of fresh cilantro. Serve immediately with extra lime wedges for squeezing.
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, preventing a good sear. 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 and ensure it doesn’t feel like you have to tear the steak with your teeth.
- For extra flavor in your chimichurri, consider adding a tablespoon of fresh cilantro along with the parsley, or a touch of smoked paprika for a deeper, earthy note.
- If you prefer a milder heat, you can remove the seeds and white membrane from the jalapeno before chopping. For more heat, leave them in or add a second jalapeno.