This post may contain affiliate links. Read my full disclosure policy.
Grilled Steak Tacos with flavorful Chimichurri Sauce – hands-down one of the most popular recipes on the blog! Serve with Pico De Gallo and pickled red onions. Perfect for outdoor gatherings and barbecues. With a video!
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. You can easily create a vegan option -so all guests are satisfied and happy.
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! After a day or two of serious reconnaissance work, it becomes clear which taco stands are the busiest and have the longest lines and draw the most locals… and that is where I camp out.
There, tacos cost less than a dollar, tortillas and hot sauces are made from scratch, and ingredients are locally grown and ripened on the tree and vine – and this is why they taste so good.
Chimichurri Steak Tacos | 60-sec Video
I have many fond memories of being in Mexico. Living in the northwest now, I am continually drawn to its warmth. Not only do I speak of temperature, which is paramount in the middle of February, but also of the warmth of its people.
When you visit places, you feel the energy of a place and of the people who live there. There is a generosity of spirit, even among those who have very little. And this is what draws me there time and time again. This, and of course the quest for the perfect taco.
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. And I use it on everything from grilled vegetables to fish, chicken and tofu. But it’s particularly good with grilled meat, and it’s a perfect summer condiment.
Ingredients in Steak Tacos
- Flank Steak (or pounded skirt steak, organic grass-fed is best)
- sweet onions for grilling (optional)
- scallions for grilling(optional)
- orange
- lime
- soy sauce
- olive oil
- garlic cloves
- fresh cilantro
- Spices: cumin, coriander or chili powder.
- optional: adobo sauce ( from canned chipotles) This adds a nicely smoky flavor!
How to Make Steak Tacos
Step one: Marinate the steak and set it aside to grill.
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!
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: 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. Place salsas, quick pickles, limes, crumbled cojita cheese, and grilled onions all around it.
Step Five: Seek out fresh tortillas, or make them from scratch! Lightly grill 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.
Step Six: Place everything out for guests to assemble.
Brian and I make this steak taco recipe together. I marinate the beef 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.
It’s a great meal to serve when having guests over.
Vegan option:
A quick substitution for vegans and vegetarians is to use Mexican Spice-Rubbed Tofu (see recipe notes). Everything else can stay the same!
If you would like to put on a more elaborate spread, some other additions could include sliced avocado, 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.
Hope you enjoy these Grilled Steak Tacos with chimichurri sauce! Let us know what you think in the comments below!
xoxo
If you are looking for a good source of organic, grass-fed beef, please check out Butcher Box!
What to serve with Steak Tacos
Grilled Steak Tacos Recipe
- Prep Time: 60 mins
- Cook Time: 20 mins
- Total Time: 1 hour 20 mins
- Yield: 12 tacos 1x
- Category: Main, beef
- Method: grilled
- Cuisine: Mexican
- Diet: Gluten Free
Description
Grilled Steak Tacos with Chimichurri Sauce, Pico de Gallo, Pickled veggies -flavorful and delicious, perfect for outdoor gatherings and barbecues. With vegan option!
Ingredients
Units
Scale
- 2 lbs Flank Steak (or pounded skirt steak, organic grass-fed is best)
- 1–2 large, sliced sweet onions for grilling (optional)
- 1 bunch scallions for grilling(optional)
Steak Taco 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 1–3 teaspoons adobo sauce ( from canned chipotles) This adds a nicely smoky flavor!
- 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:
- Lime wedges, Chipotle Mayo, avocado slices, Mexican cabbage slaw, crumbled queso fresco or cotija cheese (optional), Tapatio or hot sauce, sour cream, guacamole, cilantro, Mexican Pinto Beans
Instructions
- 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.
- 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.
- 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)
- 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.
- 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.
- Serve everything together, along with any additional garnishes.
Notes
- 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.
Nutrition
- Serving Size: 1 taco
- Calories: 302
- Sugar: 4.7 g
- Sodium: 438.5 mg
- Fat: 16.9 g
- Saturated Fat: 3.4 g
- Carbohydrates: 19.8 g
- Fiber: 3.2 g
- Protein: 19.4 g
- Cholesterol: 45.3 mg
Keywords: grilled steak taco recipe, steak tacos, grilled beef tacos, chimichurri steak tacos, grilled steak tacos,
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.
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 😉
Beautiful recipe! I’m really looking forward to making this one!
★★★★★
Awesome- let us know how it turns out!
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.
★★★★★
Thanks so much Kara! Glad this works for you!
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!!
★★★★★
Great to hear Joanna!
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”
★★★★★
Love that you tried it will tofu Lisa! 🙌
Fantastic!! My family loved it!!! Thank you!! Making again for Father’s Day!!
★★★★★
Oh awesome, great to hear!
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!
★★★★★
Haha! Thanks Corley- glad you like this one!
Awesome! Its genuinely amazing post, I have got much clear idea concerning from this article.
★★★★★
Amazing! From the quick pickles and pico to the chimichurri sauce and steak, everything was so delicious and went together perfectly! So yummy!!
★★★★★
I’m dying to make this. Could I use tamari instead of soy sauce in the marinade?
You can but Tamari is way saltier than soy sauce so I’d cut it bake a little.
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.
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!
★★★★★
Awwww thanks!!!
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 💕❤️
★★★★★
Thanks so much Ing! Appreciate this!!!
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
★★★★★
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!
You are so sweet Brenda! Thank you so much for the comment and so happy you guys liked these.
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.
★★★★★
hahahaha! Thanks for this. made me giggle! 🙂
Perfect!
★★★★★
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?
Im so sorry just seeing this! Yes, it should be fine!
This recipe is awesome! Plus, had leftovers for lunch today….delicious, plus so easy and ready to go! Yum!
★★★★★
Im so glad you enjoyed it Jan!
This recipe was absolutely delicious. It all tasted so fresh, better than you can get in a restaurant.
★★★★★
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!
★★★★
I actually made this for my 26 year old son’s birthday. I needed something easy because i work long hours, but also wanted it to be homemade and delicious as he’s a bit of a foodie. I was a bit skeptical about the marinade going well with the chimichurri, but this turned out delicious and it was sooo nice to have everything homemade. When he put the first piece of meat with the chimichurri in his mouth, he literally closed his eyes and groaned. We loved it! Well done! My only comment in case it’s helpful to others, is that this makes an awful lot of pico/salsa, next time i’ll cut it in half as unless we are using it for chips/appetizers we just didn’t need a huge bowl lol (i’m not complaining about leftovers though!)
★★★★
Another great recipe! My boyfriend and I devoured these tacos!
★★★★★