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GRILLED STEAK TACOS WITH CHIMICHURRI

Grilled Steak Tacos with flavorful Chimichurri Sauce  – hands-down one of the most popular recipes on the blog! Serve with Pico De Gallo and pickled red onions. Perfect for outdoor gatherings and barbecues.

Yields 12 tacos

INGREDIENTS

2 lbs

Flank Steak (or pounded skirt steak)

1-2

Large, sliced sweet onions for grilling (optional)

1 bunch

Scallions for grilling (optional)

Steak Taco Marinade:

1 orange
(1/3 cup)

Orange juice 

2 limes
(1/4 cup)

Lime juice 

(1/3 cup)

Soy sauce

(1/3 cup)

Olive oil

(1/2 tsp)

Sugar (optional)

4 cloves

Garlic, finely minced

1/2 cup

Cilantro, chopped

1/2 tsp

Cumin and/or Coriander and/or Chili Powder (All optional)

1-3 tsp

Adobo sauce, from canned chipotles (optional)

Chimichurri Sauce:

1 bunch
(1 packed cup)

Cilantro

1 bunch
(1 packed cup)

Italian Parsley

1-2 limes
(1/4 cup)

Lime juice

1/2 cup

Olive oil (or more)

1/4 cup

Onion, chopped

2 cloves

Garlic

2 tsp

Cumin, ground

2 tsp

Coriander, ground

3/4 tsp

Salt, kosher

1/2

Jalapeño pepper

Pico de Gallo:

4

Tomatoes, chopped

1/2

Red onion, chopped

2

Green onions, sliced

1

Serrano chili, minced

1 handful

Cilantro, chopped

3 cloves

Garlic, minced

1 1/2

Limes, juiced

1/4 cup

Extra-virgin olive oil

1 tsp

Salt, kosher

Quick Pickles (or Pickled Red Onions):

2 cups

Radishes (sliced), Onion, or Carrots, Cauliflower, etc.

1 cup

Vinegar

1 cup

Water

1/2 tsp

Salt, kosher

2 Tbs

Sugar

1 tsp

Peppercorns (whole), or coriander seed (whole)

Sprigs

Cilantro

Tortillas: 12 small tortillas. Homemade tortillas are nice! Or, try a Corn and Flour blend

Garnish Ideas:
DIRECTIONS
  1. Steak Instructions: In a large bowl, mix together ingredients for the marinade. Place steak and onions in the bowl and toss with marinade. Let sit at room temp for at least 30 minutes, turning occasionally. (Or marinate for up to 3 hours in the fridge, bringing to room temp before grilling.) Pre-heat the grill to mediump-high heat. Grease the grill. Grill steak on med-high heat to the desired doneness. I usually cook to medium-rare, 5-7 mins each side. Grill the onions and scallions untio tender and charred. A little char is good on the steak here too. Let rest for 10 minutes, covered in foil, before thinly slicing the meat across the grain.
  2. Chimichurri Sauce:  Either chop everything finely and place all ingredients in a bowl, or alternatively place all dry ingredients in a food processor, pulsing several times until chopped. Add oil, lime juice, cumin, coriander, and salt. Pulse repeatedly until combined, but not too smooth. Add more oil if you want a looser sauce. Set aside in a small serving bowl.
  3. Pico De Gallo Salsa: Finely dice tomato, onion, jalapeño and cilantro. Season with salt, pepper and lime. Sometimes I’ll add diced avocado and a couple splashes of Tapatio hot sauce. Place all in a bowl, mix and let sit for 15 min to 1 hour (makes 2 Cups)
  4. Quick Pickles: In a small saucepan, combine water, vinegar, sugar, salt and peppercorns or coriander seeds. Add your choice of sliced radishes, slivered onions, thinly sliced carrots or whatever else you like. Bring to a boil. Remove and place in freezer for 10-15 minutes (or refrigerate until cold). Remove and place in a serving bowl or jar. Top with a little fresh cilantro. Or you could make pickled red onions instead.
  5. Tortillas – lightly grill, until soft and pliable (or grill directly on a gas burner. flipping and turning for 30 seconds) wrap up in a towel, to prevent drying.
  6. Serve everything together, along with any additional garnishes.

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