Rockin’ Chimichurri Steak Tacos
Total Time
1 hour 15 minutes
Prep Time
1 hour
Cook Time
15 minutes
Rating
4.5 out of 5 stars
(24)
Ingredients
10-12 tacos
- 1 jalapeño
- 1 handful cilantro
- 5 garlic cloves
- Juice of 2 limes
- Juice of 1 orange
- 2 tablespoons vinegar
- 2 tablespoons Worcestershire
- 1/2 cup olive oil
- 1 tablespoon brown sugar
- 1 tablespoon cumin
- 1 tablespoon salt
- 1 teaspoon pepper
- 2–3 pounds flank steak
- Corn or flour tortillas
- Red onion
- Cotija cheese
- Cilantro
- Guacamole (see notes)
- Chimichurri (see notes)
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Preparation
Step 1
Blend marinade ingredients together until smooth.
Step 2
Place the steak in a large bowl or dish, cover with the marinade, and let rest in the fridge for 1-8 hours (4 hours is pretty ideal).
Step 3
Prep your other toppings!
Step 4
Preheat grill to medium heat. Remove meat from marinade and discard remaining marinade. Sprinkle with salt and pepper on both sides.
Step 5
Place steak on grill (it should sizzle!) and grill for 7-9 minutes per side, flipping just once. When a meat thermometer reads 140-145, remove from grill and cover in foil. Let it rest for 5 minutes for perfect medium rare. Grill to 155/160 for medium.
Step 6
Slice your steak against the grain into long strips and build your tacos – steak, chimichurri, cotija, cilantro, red onion, and guacamole for good measure.
Step 7
Save recipe for the next time?
Chef's notes
Chimichurri:
1 cup (packed) fresh Italian parsley, 1/2 cup olive oil, 1/3 cup red wine vinegar, 2 garlic cloves, 1 teaspoon crushed red pepper, 1/2 teaspoon ground cumin, 1/2 teaspoon salt. Pulse through a food processor till somewhere between chunky and smooth. We also added a handful of fresh cilantro.
Super Quick Guac:
3 avocados, squeeze of lime, chopped cilantro, garlic powder, salt, and pepper to taste.
