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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
Cook Time45 mins
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 410kcal


  • 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

Chimichurri Sauce:

  • 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.

Chimichurri Directions:

  • 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.


Calories: 410kcal | Carbohydrates: 35g | Protein: 24g | Fat: 19g | Fiber: 5g | Sugar: 4g