Chimichurri Steak Tacos

$- 1 lb flank steak - 8 small corn tortillas - 1/2 cup red onion, thinly sliced - 1 avocado, sliced - 1/2 cup crumbled feta cheese For this taco recipe, the flank steak shines as the star. It’s juicy and full of flavor. The corn tortillas are soft and easy to fold. You can add fresh veggies, like red onions and avocado, to give crunch and creaminess. Feta cheese adds a nice salty touch. - 1 cup fresh parsley, finely chopped - 1/4 cup fresh cilantro, finely chopped - 4 garlic cloves, minced - 1/2 teaspoon red pepper flakes - 1/4 cup red wine vinegar (or apple cider vinegar) - 1/2 cup olive oil - Salt and pepper to taste Chimichurri sauce brings life to these tacos. Fresh parsley and cilantro give bright flavors. Garlic adds depth, while red pepper flakes give a little heat. The vinegar balances everything. Olive oil makes it rich and smooth. When you mix these, you get a sauce that’s tasty and vibrant. {{ingredient_image_1}} Combining Ingredients In a medium bowl, mix together 1 cup of chopped parsley, 1/4 cup of chopped cilantro, and 4 minced garlic cloves. Add 1/2 teaspoon of red pepper flakes for a bit of heat. Pour in 1/4 cup of red wine vinegar. Whisking and Seasoning Slowly add 1/2 cup of olive oil while whisking the mixture. This helps blend the flavors well. Finally, season with salt and pepper to taste. Let the sauce sit for a few minutes. This allows the flavors to blend nicely. Preheating the Grill Heat your grill or grill pan to medium-high heat. This is the best temperature for grilling steak. Grilling Technique Rub the flank steak with 2 tablespoons of olive oil. Sprinkle salt and pepper over the meat. Grill for 5-7 minutes on each side. You want the steak to reach your desired doneness. After grilling, let it rest for 5 minutes. This helps keep the juices in. Slicing the Steak After resting, slice the steak against the grain into thin strips. This keeps the meat tender and easy to chew. Warming the Tortillas While the steak rests, warm the 8 corn tortillas in a dry skillet. Heat each side for about 30 seconds. This makes them soft and pliable. Topping and Serving On each tortilla, place a few strips of steak. Add sliced avocado, red onion, and crumbled feta cheese. Drizzle chimichurri sauce over the top. Serve the tacos warm with extra chimichurri on the side. Enjoy every bite! Adjusting for Flavor I love chimichurri sauce because it's fresh and bright. You can change the taste by adding more herbs or spices. Want it spicier? Add more red pepper flakes. Prefer a tangy kick? Increase the vinegar. Always taste your sauce before serving. This helps you find the perfect balance for your tacos. Making Ahead of Time Chimichurri sauce is even better if you make it early. The flavors blend nicely after sitting for a bit. You can store it in the fridge for up to a week. Just cover it well. Before serving, give it a good stir to mix everything again. Achieving the Right Doneness Cooking the steak just right is key for tasty tacos. For medium-rare, aim for about 5-7 minutes per side on the grill. Use a meat thermometer for accuracy. It should read 130°F for medium-rare. Letting it rest for five minutes helps keep the juices in. Best Types of Steak for Tacos Flank steak is my go-to for these tacos. It’s tender and full of flavor. Skirt steak is another great option. Both cuts are easy to slice thin and work well with chimichurri sauce. Types of Tortillas to Use I prefer small corn tortillas for these tacos. They add a nice texture and flavor. Flour tortillas can work too, but they’re softer and might fall apart. Choose what you like best. Warming Methods Warming the tortillas is simple. You can use a dry skillet over medium heat. Heat each side for about 30 seconds. This keeps them soft and pliable. You can also wrap them in foil and warm them in the oven if you’re making a lot. Pro Tips Marinate for More Flavor: For even richer flavor, marinate the flank steak in the chimichurri sauce for at least an hour before grilling. This allows the herbs and spices to penetrate the meat. Rest the Steak: Always let the grilled steak rest for about 5-10 minutes before slicing. This helps the juices redistribute, making the meat more tender and juicy. Warm Tortillas Properly: To elevate the flavor of the corn tortillas, try brushing them lightly with olive oil before warming them in a skillet. This adds a delicious taste and enhances texture. Customize Your Toppings: Feel free to get creative with toppings! Add diced tomatoes, jalapeños, or a squeeze of lime for extra freshness and flavor. {{image_2}} You can swap flank steak for chicken or fish. - Chicken: Use chicken breast or thighs. Grill until cooked through. - Fish: Try firm fish like salmon or mahi-mahi. Grill quickly to keep it tender. For vegetarian options, use grilled mushrooms or jackfruit. They add great flavor and texture. You can add cheese and salsa to make your tacos even better. - Cheese: Feta adds a salty touch. You can also use queso fresco or shredded cheddar. - Salsa: Pico de gallo or mango salsa gives a fresh taste. Add more vegetables for color and crunch. - Suggestions: Chopped bell peppers, corn, or fresh cilantro. Chimichurri is great, but you can try different herb mixes. - Herb Combinations: Use basil or mint for a twist. Mix in some dill for a fresh flavor. - Spicy Variations: Add more red pepper flakes or a dash of hot sauce for heat. These variations let you make the tacos your own. Enjoy experimenting with flavors! To keep your leftover tacos fresh, wrap them well in plastic wrap or foil. Store them in the fridge. This helps keep the flavors in and the tacos tasty. Use them within two days for the best taste. For reheating, you can use a skillet. Heat it over medium heat. Place the tacos in the skillet for a few minutes. This warms them up without making them soggy. You can also use a microwave, but be careful not to overheat. Chimichurri sauce is easy to store. It lasts in the fridge for about one week. Just place it in an airtight container. If you want to keep it longer, freezing is a great option. To freeze, pour the sauce into ice cube trays. Once frozen, pop the cubes into a freezer bag. This way, you can take out just what you need later. You can enjoy the fresh taste of chimichurri even after some time! Chimichurri sauce is a fresh herb sauce from Argentina. It has parsley, garlic, and vinegar. I love its bright flavor. You mix the herbs with olive oil and spices. It works great on grilled meats. This sauce adds zest to any dish! Yes, you can! While flank steak is my go-to, you can try skirt steak or sirloin. Each cut has its flavor and texture. Just keep an eye on cooking times. It’s fun to experiment and find your favorite! To add heat, use more red pepper flakes in the chimichurri. You can also add sliced jalapeños or hot sauce. If you love spice, try adding chipotle peppers too. Spice makes the tacos exciting! - What side dishes pair well with Chimichurri Steak Tacos? I suggest fresh corn salad or black beans. They complement the tacos well. Also, consider grilled veggies or a simple green salad. These sides balance the flavors and textures. - How long does it take to cook the steak? Cooking flank steak takes about 10 to 14 minutes. Grill it for 5-7 minutes per side. The steak should rest for 5 minutes before slicing. This helps keep it juicy and tender. This blog highlights the key steps to make delicious Chimichurri Steak Tacos. We covered the main ingredients, like flank steak and corn tortillas, along with the fresh chimichurri sauce. You learned how to prepare the sauce, grill the steak, and assemble the tacos. I shared tips for perfecting each part and variations to try. In conclusion, these tacos are easy to customize. Enjoy experimenting with flavors and ingredients. You’ll find a combination that suits your taste perfectly. Happy cooking!$

Delicious steak tacos topped with fresh chimichurri sauce, avocado, and feta cheese.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Mexican

Servings 4

Ingredients

1 lb flank steak
2 tablespoons olive oil
to taste salt and pepper
8 small corn tortillas
0.5 cup red onion, thinly sliced
1 avocado, sliced
0.5 cup crumbled feta cheese
1 cup fresh parsley, finely chopped
0.25 cup fresh cilantro, finely chopped
4 cloves garlic, minced
0.5 teaspoon red pepper flakes
0.25 cup red wine vinegar
0.5 cup olive oil
to taste salt and pepper

Instructions

Prepare the Chimichurri Sauce: In a medium bowl, combine parsley, cilantro, minced garlic, red pepper flakes, and red wine vinegar. Slowly whisk in the olive oil until well blended. Season with salt and pepper to taste. Set aside to let the flavors meld.
Cook the Steak: Preheat a grill or a grill pan over medium-high heat. Rub the flank steak with olive oil, salt, and pepper. Grill the steak for about 5-7 minutes on each side or until it reaches your desired doneness. Remove from heat and let it rest for 5 minutes.
Slice the Steak: After resting, slice the steak against the grain into thin strips.
Warm the Tortillas: While the steak is resting, warm the corn tortillas on a dry skillet over medium heat for about 30 seconds on each side until pliable.
Assemble the Tacos: Place a few slices of steak on each tortilla. Top with sliced avocado, a sprinkle of red onion, and crumbled feta cheese.
Add Chimichurri: Drizzle a generous amount of chimichurri sauce over the filled tacos.
Serve: Serve the tacos warm with extra chimichurri on the side and enjoy!

Notes

Serve with extra chimichurri on the side.

Keyword avocado, chimichurri, feta, steak, tacos