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.

Rumi

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

Print
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
Print Recipe

Description

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

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)

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 1–3 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:

Instructions

  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.

Notes

  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.

Nutrition

  • 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

⭐️⭐️⭐️⭐️⭐️ Don't Forget to RATE THE RECIPE!

We appreciate your feedback! Our readers LOVE to read your reviews, adaptations, and suggestions! Have a question? We’ll personally respond within 24 hours.

SaveSave

SaveSave

SaveSave

Share this with the world!

Pin
Subscribe
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

Comments

  1. 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!)



    Reply

  3. When I saw the pics on this recipe I knew it was going to be good. I love chimichurri and pico and I love lots of fresh toppings. We made them as written except we skipped the pickled veggies and had fresh avocado instead. We did not use sugar in the steak marinade because we just don’t eat sugar so we never have it, tasted great without! As for heat: we like some but not a ton. Because the heat of peppers lives in the seeds and ribs we did this: no seeds or ribs for the jalapeño in the chimi, 1/2 of the seeds and ribs removed for the jalapeño in the pico. It packed the perfect punch! Having avocado along side was perfect to cool down my mouth between spicier bites. While eating I realized I could totally do without the steak because I am not a huge meat-eater but also because the chimi just begs to be dumped over black beans! So, easy swap is to use a can of organic black beans and we just season them up with ingredients used for the steak: garlic, onion, cilantro, lime, salt. I like the black bean version open face over a warm corn tortilla to soak up all the yummy juice from the chimi and pico!



    Reply

  4. Made this tonight and it was hands down the best steak taco recipe I’ve ever used. My boyfriend was literally licking his plate (and mine!).

    I opted for some roasted fennel, avocado, carrots and cabbage rather than the pickled veggies and it was fabulous.

    Thanks again for the recipe! It’s a keeper.



    Reply

  5. I tried this recipe and the chimichurri is awesome. What other kind of meat can be used thanks



    Reply

  6. I made the whole recipe last night and highly recommend it!

    I broiled the steak and onions instead of grilling (5 minutes per side).

    My only suggestion is putting less jalapeño in the chimichurri (like a 1/4 instead of 1/2 and no jalapeño in the Pico de gallo to balance out the dish.

    My partner was wonderfully surprised and ate so many tacos! He hails from Mexico so this is an ultimate complement. 🙂

    Reply

  11. These look amazing!! Would ribeye steak work in place of the flank steak? I usually grocery shop based on the weekly sales!

    Reply

  12. I rarely leave a comment on recipes but this was so good that I felt I owed it to you and to anyone who is reading this and wondering if they should attempt it. My husband and I could not stop eating this and it was well worth the time it took me to prep it all. Everything was perfection. Thank you!!



    Reply

    1. Christine, thank you so much for posting this. Appreciate your feedback and so happy you both enjoyed it!

      Reply

  15. I purchased chimichurri sauce because it has such a beautiful color. I have never used it. I am so excited. I love steak and tacos!!



    Reply

  16. In reading the marinade ingredients, it does not give the amount of soy sauce or olive oil. Will you give me these amounts to make this? It sounds and looks wonderful.

    Reply

  17. I have read so many articles about the blogger lovers except this piece of writing is genuinely a
    pleasant piece of writing, keep it up.

    Reply

    1. Thank you Carol, I appreciate you saying so. Sometimes hard to find the balance of writing too much or too little.
      Have a beautiful day!

      Reply

  20. This was delicious! I made everything: steak, chimichurri, pico, and pickled veggies. What an awesome dinner! Will definitely make it again. Thank you for great recipes!

    Reply

  21. I made these last night for a dinner party and they were great! Thanks for the recipe. I made the recipe exactly like it was written, and the tacos and sauce got rave reviews. I’ll definitely be making these again.



    Reply

  22. pretty damn delicious!!!
    the steak and the cilantro chimmichurri sauce photographs really seducing my taste buds….
    i like to add some lemon basil and green bird eye chilli pepper too for it,

    Reply

  24. I came here for the Cilantro Chimichurri Sauce (which was amazing), but now I want to make everything else on this page!

    Reply

  25. Thank you very much for your recipe. It was a big hit from the Chimichurri Sauce, Beef Marinade, Quick Pickled Vegetables, to the Picó dé Gallo. I will try to make when we have guest. Thank you again and God bless you…

    Reply

    2. Let me tell you that I made again but this time with Tri Tip and the pickled veggies I made them with 3 jalapeños cut in circles. I did everything the same on the pickled veggies but, since we are Mexican/American I wanted it to add some spice to it. Try it you will like it! I didn’t deveined them…

      Reply

Originally Posted

Last Updated

Categories

Our Latest Recipes