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 gave my family the opportunity to visit many different areas and experience regional Mexican cuisine. My personal obsession when visiting Mexico is always the same – to find 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.
Chimichurri Steak Tacos | 60-sec Video
How to Make Steak Tacos
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.
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.
A quick substitution for vegans and vegetarians is to use Mexican Spice-Rubbed Tofu (see recipe notes). Everything else can stay the same!
What to serve with Steak Tacos