Steak Tacos with Chimichurri Recipe– Fresh & Zesty Recipe
I have to say, there’s something magical about a recipe that flawlessly combines smoky, grilled steak and a vibrant, herbaceous sauce like chimichurri.
When I first tried steak tacos with chimichurri, I knew it was going to be a staple on all my summer cookout menus. The tenderness of the marinated steak and the zingy, garlicky goodness of chimichurri create the perfect bite every time.
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Variations to Try
There are plenty of ways to tweak this recipe to cater to different preferences or dietary needs:
- Make It Dairy-Free: Simply skip the cotija cheese topping for a dairy-free version.
- Add Extra Heat: Toss in an extra jalapeño or a pinch of chili flakes in the marinade.
- Low Carb: Use lettuce wraps instead of tortillas.
- Mix Up the Chimichurri: Swap parsley for mint or basil for a sweeter twist.
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Cooking Time
- Prep Time: 1 hour (including marinating time)
- Cooking Time: 15 minutes
- Total Time: 1 hour 15 minutes
Equipment You Need
- High-powered blender or food processor: For making the marinade and chimichurri sauce.
- Mixing bowls: To combine the marinade and prep toppings.
- Tongs: To flip the steak on the grill.
- Grill or grill pan: For perfectly charred steak.
- Sharp knife: For slicing the steak into tender strips.
Why You’ll Love This Recipe?
Here’s what makes this dish stand out and so worth trying:
- It’s the perfect balance of smoky, zesty, and fresh flavors.
- The marinade guarantees juicy steak every time.
- The chimichurri sauce adds a herby, tangy kick.
- It’s versatile and customizable for different diets.
- Perfect for entertaining or a weekday dinner!
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How to Serve Steak Tacos with Chimichurri?
Take your steak tacos to another level with creative presentation. Stack them on a large serving platter with extra chimichurri on the side for drizzling. Garnish with additional lime wedges and a sprinkle of chopped cilantro for vibrant, fresh colors.
Pair with tortilla chips, guac, and a refreshing margarita for a full taco night spread.
Nutritional Information
Here’s the nutritional breakdown per serving:
- Calories: 425
- Protein: 23 g
- Carbohydrates: 10 g
- Fat: 33 g
Make Ahead and Storage
One of the great things about this recipe is that it can be partially prepared ahead of time, making it perfect for parties or busy nights.
If prepping in advance, marinate the steak the day before and store it in the fridge. Chimichurri sauce can also be made a day or two earlier and stored in an airtight container.
Leftover steak can be refrigerated for up to 4 days, though warming it gently is key to preserving its juiciness.
The tortillas can be wrapped in foil and warmed up just before serving. Freezing the marinated steak is another option, ensuring you’re always ready for a taco night.
Tips for Making the Recipe
From my kitchen experiments, here are a few simple tips for perfecting these tacos:
- Always slice the steak against the grain to keep it tender.
- If you’re short on time, marinate the steak for the minimum 1 hour, but no longer than 8 hours.
- For extra smoky flavors, grill the tortillas directly over an open flame.
- Keep extra chimichurri on the side for dipping or drizzling.
Is Chimichurri Hot or Spicy?
Chimichurri isn’t inherently spicy, but it does have a bold, tangy flavor. You can control the heat by adjusting the amount of jalapeño or red pepper flakes. It’s more about zesty depth than fiery spice.
Does Chimichurri Go Well with Tacos?
Absolutely! Chimichurri pairs seamlessly with the rich, smoky flavor of grilled steak. Its tangy herb base brightens every bite, making your tacos irresistibly flavorful.
What Steak Goes with Chimichurri Sauce?
Flank steak, with its rich, beefy flavor, is the top choice for chimichurri. However, sirloin or skirt steak also work beautifully due to their tenderness and ability to absorb the flavors of the marinade.
What Does Chimichurri Sauce Go With?
While chimichurri stars in this taco recipe, it’s a versatile companion to many dishes. Use it as a topping for grilled vegetables, a dip for crusty bread, or a sauce for roasted chicken. Its fresh, garlicky profile makes it a great match for most grilled or roasted proteins.
There you have it! A simple, vibrant, and absolutely delicious recipe for steak tacos with chimichurri. Once you make it, it’s bound to become a household favorite!
Steak Tacos with Chimichurri Recipe
Ingredients
Method
- To start, you’ll need a blender or food processor. Add the jalapeño, cilantro, garlic, lime juice, orange juice, vinegar, Worcestershire sauce, olive oil, brown sugar, cumin, salt, and pepper. Blend the ingredients together until you have a smooth, aromatic marinade. It’s a zesty mix that will tenderize the meat and infuse it with bold flavors.
- Place your flank steak in a large dish or a resealable plastic bag. Pour the marinade over the steak, making sure it’s completely coated. Cover the dish or seal the bag securely and pop it in the fridge. For the best results, let the steak marinate for 4 hours, but if you’re short on time, even 1 hour will work wonders.
- Preheat your grill to medium heat. Remove the steak from the marinade and discard any excess. Sprinkle a little salt and pepper on both sides of the meat. Place the steak on the hot grill and listen for that satisfying sizzle. Cook for 7–9 minutes per side, flipping once, until a meat thermometer reads 140–145°F for medium-rare. Remove the steak, cover it with foil, and allow it to rest for 5 minutes.
- Slice the steak into thin strips, cutting against the grain for tenderness. Warm your tortillas on the grill or over an open flame until slightly charred. To assemble your tacos, start with a tortilla, add a few steak slices, drizzle generously with chimichurri sauce, and top with cotija, cilantro, and red onion.