Chimichurri Steak Tacos are a vibrant and flavorful twist on traditional tacos, featuring tender, juicy steak marinated in a zesty chimichurri sauce and served on warm tortillas with fresh toppings. The bold and herbaceous flavors of the chimichurri sauce, made with parsley, garlic, vinegar, and a hint of spice, perfectly complement the rich, smoky taste of grilled steak. These tacos are perfect for a quick weeknight dinner or a festive gathering, offering a delightful combination of textures and flavors that will impress and satisfy everyone at the table.
Ingredients:
- 1 1/2 lbs flank steak or skirt steak
- 12 small flour or corn tortillas
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup crumbled queso fresco or feta cheese
- Fresh lime wedges for serving
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 4 cloves garlic, minced
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions:
- Prepare the Chimichurri Sauce:
- In a medium bowl, combine the chopped parsley, cilantro, minced garlic, olive oil, red wine vinegar, lemon juice, red pepper flakes, salt, and pepper. Mix well to combine. Set aside half of the chimichurri sauce for serving.
- Marinate the Steak:
- Place the steak in a shallow dish or resealable plastic bag. Pour the remaining half of the chimichurri sauce over the steak, ensuring it is well coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.
- Grill the Steak:
- Preheat your grill to medium-high heat. Remove the steak from the marinade and let any excess sauce drip off.
- Grill the steak for about 4-5 minutes per side for medium-rare, or until your desired level of doneness. Remove the steak from the grill and let it rest for 5-10 minutes before slicing thinly against the grain.
- Warm the Tortillas:
- While the steak is resting, warm the tortillas on the grill for about 20-30 seconds per side, or until they are soft and pliable.
- Assemble the Tacos:
- Place a few slices of grilled steak on each tortilla. Top with slices of avocado, cherry tomatoes, red onion, and crumbled queso fresco.
- Drizzle with the reserved chimichurri sauce.
- Serve:
- Serve the chimichurri steak tacos with fresh lime wedges on the side for squeezing over the top.
Enjoy these flavorful and vibrant Chimichurri Steak Tacos as a delicious and exciting meal that brings together the best of grilled steak and fresh, zesty ingredients.
