The best recipe for marinated steak tacos cooked on the grill with chimichurri sauce, pico de gallo salsa, and pickled red onions. Video.

The best recipe for Carne Asada Tacos with Chimichurri Sauce. Flavorful and delicious, perfect for outdoor gatherings and barbecues.

Your task is not to seek for love, but merely to seek and find all the barriers within yourself that you have built against it.


I’m so excited to share one of my all-time favorite recipes for entertaining – Grilled Steak Tacos with Chimichurri Sauce! They are always a hit at our catering events and guests continually come back to ask for the recipe, so I thought I’d share it with you. 

One of the best things about growing up in Southern California was its proximity to Mexico. Being able to drive over the border or hop on a quick flight allowed my family to visit many different areas and experience regional Mexican cuisine. My obsession with visiting Mexico is always the same – finding the best taco!

Grilled Steak Tacos | 60-sec Video

Although this is not a traditional Mexican taco, it comes very close to the perfect taco for me. The  Chimichurri Sauce gives the tacos an amazing burst of flavor. I use it on everything from grilled vegetables to fish, chicken, and tofu. It’s particularly good with grilled meat, and it’s a perfect summer condiment.

Steak Taco Ingredients

  • Flank Steak or skirt steak – grass-fed and finished if possible.
  • Tortillas – 4-inch corn or flour tortillas, or a corn-flour blend, or make your own!
  • Traditional toppings: chopped onion, chopped cilantro and lime
  • Our version: Chimichurri Sauce, Pickled Radishes or pickled onions, Grilled onions, Pico de Gallo

Steak Taco Marinade

How to Make Grilled Steak Tacos

Step one: Marinate. Make the marinade and marinate the steak for at least 30 minutes, or overnight. Place it in a covered baking dish, turning from time to time, or a sealed ziplock bag.

Pico De Gallo ingredients on a cutting board.

Step Two: Make the sides. Chimichurri Sauce, Quick pickles (radish, onion, carrot or whatever you like) or Pickled Red Onions, and simple Pico de Gallo Salsa. If feeling ambitious, I’ve added more sides at the bottom of the post to really create a Mexican Feast! You can make all the sides a day ahead!

Pickled veggies in a jar

Step three: Grill! Bring the marinated flank steak to room temp before grilling. Preheat your grill to med-high. Cook to medium-rare, roughly 5-7 minutes per side.  You could also cook this on a grill pan. A little charring is good here. Remember to let the meat rest for 10 minutes covered with foil. 

Step four: Tortillas. Lightly grill tortillas them or toast them over a gas-flamed stovetop, until they just begin to bubble. Keep them warm by stacking them and wrapping with a clean kitchen towel, and place in a wide bowl. Place everything out for guests to assemble.

Grilled Steak being cut thinly on a cutting board.

Step five: Thinly slice the steak across the grain, into thin bite-size strips and lay on a big cutting board, topped with a generous amount of the Chimichurri sauce. (Or leave it on the side).

Grilled Flank Steak, thinly sliced on a cutting board with Chimichurri sauce

Step seven: Serve! Place warm tortillas, salsa, pickled onions or radishes, chimichurri sauce, limes, crumbled cojita cheese, and grilled onions all around it.

Grilled Steak Tacos with Cilantro Chimichurri Sauce and Pico De Gallo on a cutting board with limes and pickled veggies.

Chef’s Tip

Brian and I make this steak taco recipe together. I marinate the beef ahead and make the sides. He is in charge of the grilling. It is fast and easy work with two people, and we can have most of it complete in 40 minutes, sometimes 30 if the meat is pre-marinated. Or feel free to make all the sides a day ahead, and marinate the steak. Then all you have to do is grill the meat and tortillas- easy for entertaining!

Vegan option:

A quick substitution for vegans and vegetarians is to use grilled portobello mushrooms as the “steak”, or Mexican spice-rubbed tofu (see recipe notes). Everything else can stay the same!

Two Steak Tacos with all the toppings on parchment paper

What to Serve with Steak Tacos

If you would like to put on more of an elaborate spread, some other additions could include sliced Mexican rice, beans, guacamole, grilled scallions, crumbled queso fresco or cotija cheese, or this fresh and lively tomatillo salsa. Serve everything on an extra-large cutting board, letting people make their own steak tacos, such a fun way to serve a group of people.

Grilled flank steak on a cutting board, thinly sliced with Chimichurri

Hope you enjoy these Grilled Steak Tacos with chimichurri sauce!  Let us know what you think in the comments below!

More Favorite Steak Recipes

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
grilled steak tacos with chimichurri

Grilled Steak Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 29 reviews


Grilled Steak Tacos (Carne Asada Tacos) with Chimichurri SaucePico de Gallo, and Pickled veggies -flavorful and delicious, perfect for outdoor gatherings and barbecues. 


Units Scale
  • 2 lbs Flank Steak (or pounded skirt steak, organic grass-fed is best)
  • 12 large, sliced sweet onions for grilling (optional)
  • 1 bunch scallions for grilling(optional)

Carne Asada Marinade:

  • Juice of 1 orange ( 1/3 cup)
  • Juice of 2 limes (1/4 cup)
  • 1/3 cup soy sauce
  • 1/3 cup olive oil
  • 1/2 teaspoon sugar ( optional)
  • 4 garlic cloves, finely minced
  • 1/2 cup chopped cilantro (stems ok)
  • optional: 1/2 teaspoon of any or each cumin, coriander or chili powder.
  • optional 13 teaspoons adobo sauce ( from canned chipotles) This adds a nicely smoky flavor!

 Chimichurri Sauce:

  • 1 bunch Cilantro or about 1 cup packed (small stems OK)
  • 1 bunch Italian Parsley- about 1 cup packed (thin stems OK)
  • 1/4 cup fresh lime juice (1-2 limes)
  • 1/2 cup olive oil, or more
  • 1/4 cup chopped onion
  • 2 garlic cloves
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 3/4 teaspoon kosher salt
  • 1/2 of one jalapeño pepper

Simple Pico De Gallo:

  • 4 vine-ripe tomatoes, chopped
  • 1/2 medium red onion, chopped
  • 2 green onions, white and green parts, sliced
  • 1 Serrano chili, minced
  • 1 handful fresh cilantro leaves, chopped
  • 3 garlic cloves, minced
  • 1 1/2 limes, juiced
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt

Quick Pickles: ( or substitute Pickled Red Onions

  • 2 cups mix of sliced radishes, onion, or carrots, cauliflower, or whatever you like
  • 1 cup vinegar
  • 1 cup water
  • 1/2 teaspoon kosher salt
  • 2 Tablespoon sugar
  • 1 teaspoon whole peppercorns or whole coriander seed
  • A few sprigs of cilantro

Tortillas: 12 small tortillas. Homemade tortillas are nice! Or, try a Corn and Flour blend- my favorite!

Garnish Ideas:


  1. Steak Instructions: In a large bowl, mix together ingredients for the marinade. Place steak and onions in the bowl and toss with marinade. Let sit at room temp for at least 30 minutes, turning occasionally. (Or marinate for up to 3 hours in the fridge, bringing to room temp before grilling.) Pre-heat the grill to mediump-high heat. Grease the grill. Grill steak on med-high heat to the desired doneness. I usually cook to medium-rare, 5-7 mins each side. Grill the onions and scallions untio tender and charred. A little char is good on the steak here too. Let rest for 10 minutes, covered in foil, before thinly slicing the meat across the grain.
  2. Chimichurri Sauce:  Either chop everything finely and place all ingredients in a bowl, or alternatively place all dry ingredients in a food processor, pulsing several times until chopped. Add oil, lime juice, cumin, coriander, and salt. Pulse repeatedly until combined, but not too smooth. Add more oil if you want a looser sauce. Set aside in a small serving bowl.
  3. Pico De Gallo Salsa: Finely dice tomato, onion, jalapeño and cilantro. Season with salt, pepper and lime. Sometimes I’ll add diced avocado and a couple splashes of Tapatio hot sauce. Place all in a bowl, mix and let sit for 15 min to 1 hour (makes 2 Cups)
  4. Quick Pickles: In a small saucepan, combine water, vinegar, sugar, salt and peppercorns or coriander seeds. Add your choice of sliced radishes, slivered onions, thinly sliced carrots or whatever else you like. Bring to a boil. Remove and place in freezer for 10-15 minutes (or refrigerate until cold). Remove and place in a serving bowl or jar. Top with a little fresh cilantro. Or you could make pickled red onions instead.
  5. Tortillas – lightly grill, until soft and pliable (or grill directly on a gas burner. flipping and turning for 30 seconds) wrap up in a towel, to prevent drying.
  6. Serve everything together, along with any additional garnishes.


  1. Vegan Option: Seared Mexican Rubbed Tofu: Use your favorite taco seasoning, or make your own using this spice rub recipe. Cut tofu into strips, coat with spice rub and sear all sides in a hot skillet with a little oil. I will often start with coating and searing one piece of tofu first,and test for salt.


  • Serving Size: 1 taco
  • Calories: 202
  • Sugar: 3.6 g
  • Sodium: 331.5 mg
  • Fat: 8.5 g
  • Saturated Fat: 2 g
  • Carbohydrates: 17.5 g
  • Fiber: 2.7 g
  • Protein: 14.9 g
  • Cholesterol: 34 mg




Share this with the world!

to get recipes via email

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. My boys loved these tacos so much!! They even said they were better than the carne asada I usually buy from the local market. I don’t eat steak so made a quesa taco with grilled veggies and topped it with a grilled jalapeño + chimichurri + pico de gallo and it was de-lish!

  2. When I click on the chimichurri sauce, it’s takes me to a completely different recipe for chimichurri on your site. Which one is the best to use? The one below the recipe or the one without the spices. Also, can I make this with Tri tip? Thank you.

    1. Yes, Tri-tips work here. You can use either recipe. This version is a paired-down version because there are a lot of components in the post. both are good, take your pick 😉

  3. I make this all the time and we absolutely love it, from the marinade, to the chimichurri (which I use all the time – including for my tri-tip this coming easter) to the quick pickle – all SO GOOD.

  4. Absolutely delicious!! This is definitely my favorite taco recipe of all time!! The marinade for the steak is excellent and it goes so well with the chimichurri sauce. Making these with homemade tortillas makes them extra special!!

  5. Delicious! Used the marinade for pressed tofu and flank steak. Topped with mexican slaw recipe and picked red onion recipe. Added sour cream, sliced avocado, and store bought pico. Super good. Will make again, including guests. my husband just said “it’s a keeper babe”

  6. Ok please never take this post down! I have come back to it so many times over the years and all I can say is, you’re a freakin sorceress and I LOVE both the marinade and the chimichurri!!! Knocks guests out EVERY. TIME. Thank you for your awesomeness!

  7. Amazing! From the quick pickles and pico to the chimichurri sauce and steak, everything was so delicious and went together perfectly! So yummy!!

      1. Thank you – I know sometimes you can’t substitute – I’m allergic to soy sauce. I’ll use less than the 1/3 cup. Looking forward to making this today.

  8. I’m commenting several years later and still can’t get over how good everything in this recipe was! It was my first time making flank steak, chimichurri and quick pickles and everything just turned out so delicious! I don’t currently have a grill at home but I may just have to try it out on the stove. Such a perfect recipe for summer time!

  9. The best tacos ever!!!! Made this multiple times now and it’s such a success. This was the first recipe I made from your blog and now I almost exclusively use it. I’m in love with your cooking style. Thank you so much 💕❤️

  10. Incredible! I mixed some sour cream in with the chimichurri and it was phenomenal. I’ll be making this next time I entertain, for sure

  11. Oh my goodness, these tacos taste phenomenal!!! I found your food blog last fall, when there was just enough time to squeeze in one more new summer recipe. Hubby and I were looking at each other with huge awe-struck eyes as we first bit into the absolute yumminess of these tacos. I am ashamed now, as I write this, that it took me so long to thank you for this recipe. I apologize for that and, I promise you and I both that I will do better in the future. Thank you so much for sharing this recipe so generously!

    1. You are so sweet Brenda! Thank you so much for the comment and so happy you guys liked these.

      1. Dear Sylvia, I live in Germany and as I made and ate the tacos with my husband (I made them with tofu), I felt like a Mariachi band was singing in my mouth. There are not enough words to describe how good they were. Thank you so much giving us the chance to eat such an amazing food.

  12. Hi! I’m making this for a big 4th of July party. Can I marinade for 24 hours or do you think that’s too long?

  13. This recipe is awesome! Plus, had leftovers for lunch today….delicious, plus so easy and ready to go! Yum!

  14. This is great! Made the entire recipe as is and everything is delicious!! I’ve made the marinated steak and chimichurri multiple times now and my 28 year old so just asked for it for his birthday. Do agree you can cut the pico recipe in half if you aren’t using for something else, it’s just a very large bowl :-). Great recipe!

Our Latest Recipes