Chimichurri Steak Tacos
Treat yourself to taco night. Perfect for a family of four, let the sauce steal the show. A spicy and flavorful chimichurri will cleanse the palate while a touch of cilantro and parsley will add flavor but calm it down. This one is sure to have you coming back for seconds. Fuel up and feed the family with this tasty weekend meal.
Chimichurri Steak Tacos
I took a spin off the traditional chimichurri recipe with green jalapeno in my sauce for a little extra heat. Corn tortillas, garlic pepper and a blend of flavorful chimichurri add just the right touch of zest to this Mexican-style dish. Dig in, and enjoy.
Recipe & Photography by April Hamilton
- 1 Pound Flank Steak, thinly sliced
- 1 Avocado, cubed
- 12 Corn Tortillas
- Parmesan cheese, grated
- 1 Pinch Salt
- 1 Pinch Garlic Pepper
- Cilantro, chopped
- 1 Lime
- 1/4 Cup Red Wine Vinegar
- 1/2 Teaspoon Salt
- 2 Garlic Cloves
- 1/2 Shallot
- 1/2 Green Jalapeno
- 1/4 Cup Cilantro
- 1/4 Cup Parsley
- 1/4 Cup Olive Oil
Season flank steak with salt and garlic pepper on each side.
To grill the flank steak, turn 2-3 burners on medium-high heat and let the grill preheat for 8-10 minutes until your grill reaches 450 degrees.
Put flank steak on for 5-6 minutes. Then flip for another 5-6 minutes on the other side. This will sear your steak. Then turn all burners on low and keep grilling until internal temperature reaches 140 degrees.
Once the flank steak has reached 140 degrees, remove from grill and wrap in foil for 8-10 minutes to let the steak “rest”.
While your steak is resting, make the chimichurri sauce (recipe found below).
Thinly slice the flank steak to prepare for your tacos.
I like to make “parmesan crusted” taco shells. To do this, simply lay 3 tortillas on a large skillet, lightly sprayed with olive oil spray & sprinkled with some parmesan cheese (yum!)
Evenly spread 3 oz. flank steak amongst the three taco shells & garnish with chimichurri sauce, avocado and fresh lime juice.
Combine vinegar, salt, garlic, shallot, jalapeno, cilantro, parsley and oregano in a blender or food processor and blend for 15-20 seconds on medium-high speed.
*Slowly* pour in oil (you can also use a fork or a whisk but I found that using a food processor works much better) and continue to blend for another 30 seconds. Set aside until you are ready to garnish your tacos.