Chimichurri Steak Tacos
When Argentine chimichurri meets Mexican street tacos, magic happens. Seared steak, sliced thin, in warm corn tortillas with herbaceous, garlicky chimichurri, quick-pickled red onions, and salty queso fresco. These are the tacos you serve when you want people to be impressed.
Why You’ll Love This Recipe
- Chimichurri is the world’s best steak sauce — and it takes 2 minutes
- Seared steak sliced thin means maximum flavor per taco
- Quick-pickled onions add tangy crunch
- Dinner party tacos that look effortless
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Chimichurri Steak Tacos
Ingredients
- 1 lb flank steak
- 1 tablespoon olive oil
- Salt and pepper
- 4 corn tortillas
- Chimichurri: 1/2 cup fresh parsley, 2 tbsp olive oil, 1 tbsp red wine vinegar, 2 cloves garlic, pinch of red pepper flakes
- Quick pickled onion: 1/2 red onion sliced + 2 tbsp lime juice + pinch of salt
- Queso fresco, crumbled
Instructions
- Quick pickle: toss sliced red onion with lime juice and salt. Set aside.
- Make chimichurri: finely chop parsley, mix with olive oil, vinegar, garlic, red pepper flakes, and salt.
- Season steak generously with salt and pepper. Sear in a hot skillet with oil, 4-5 minutes per side for medium-rare. Let rest 5 minutes, then slice thin against the grain.
- Warm corn tortillas in a dry pan or over a flame.
- Build tacos: tortilla, sliced steak, chimichurri, pickled onions, crumbled queso fresco.
Recipe Tips
- Let the steak rest before slicing — cutting too early lets all the juices escape.
- Always slice against the grain for tender bites.
- Make extra chimichurri — it keeps 5 days in the fridge and goes on everything.
- Skirt steak or sirloin also work well here.
Calories: 440 | Protein: 34g | Fat: 24g | Carbs: 22g
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Nutritional information is estimated and may vary.
