Steak Tacos with Chimichurri

Seared skirt steak tacos topped with vibrant chimichurri and pickled red onions. This one has become a regular in our KC dinner rotation and I think you are going to love it too.

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Why You’ll Love This Recipe

Ready in about 25 minutes, this is perfect for busy weeknights when you want something special without spending all evening in the kitchen.

I love keeping quality skirt steak on hand for recipes like this one.

Ingredients

• skirt steak
• corn tortillas
• chimichurri
• red onion
• lime
• cilantro
• avocado

How to Make It

1. Prep and season all your ingredients ahead of time.
2. Cook the protein until perfectly done.
3. Warm tortillas or prepare your rice base.
4. Assemble with toppings and serve right away.

Whether you are feeding the family on a Tuesday or hosting friends on the weekend, Steak Tacos with Chimichurri delivers every single time.

Steak Tacos with Chimichurri

Grilled steak tacos topped with fresh, herby chimichurri. Bright and full of flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Latin American

Ingredients Method Notes

Ingredients

  

For the steak

• 1.5 lbs skirt steak
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp salt

For the chimichurri

• 1 cup parsley
• 1/4 cup cilantro
• 3 cloves garlic
• 1/2 cup olive oil
• 2 tbsp red wine vinegar
• 1/2 tsp red pepper flakes

For serving

• 12 corn tortillas

Method

 

1. Rub the steak with olive oil, cumin, and salt. Grill over high heat to medium-rare, about 4 minutes per side. Rest.
2. Finely chop the parsley, cilantro, and garlic, then stir in the olive oil, vinegar, and red pepper flakes.
3. Slice the steak thinly against the grain.
4. Warm the tortillas and fill with steak.
5. Spoon the chimichurri over the top and serve.

Notes

Let the chimichurri sit 15 minutes for the flavors to meld. Slice the steak against the grain for tenderness.

Steak Tacos with Chimichurri

Grilled steak tacos topped with fresh, herby chimichurri. Bright and full of flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Ingredients Method Notes

Ingredients

  

For the steak

• 1.5 lbs skirt steak
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp salt

For the chimichurri

• 1 cup parsley
• 1/4 cup cilantro
• 3 cloves garlic
• 1/2 cup olive oil
• 2 tbsp red wine vinegar
• 1/2 tsp red pepper flakes

For serving

• 12 corn tortillas

Method

 

1. Rub the steak with olive oil, cumin, and salt. Grill over high heat to medium-rare, about 4 minutes per side. Rest.
2. Finely chop the parsley, cilantro, and garlic, then stir in the olive oil, vinegar, and red pepper flakes.
3. Slice the steak thinly against the grain.
4. Warm the tortillas and fill with steak.
5. Spoon the chimichurri over the top and serve.

Notes

Let the chimichurri sit 15 minutes for the flavors to meld. Slice the steak against the grain for tenderness.