Chimichurri Steak Tacos Recipe

Name: Chimichurri Steak Tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 pound flank steak; 1 teaspoons salt, or more as needed; Oil as needed; 4 white corn tortillas; 1/2 cup chimichurri sauce, homemade or store bought; 1/4 cup pickled red onions; 1/2 cup shredded cotija cheese; Cilantro, for garnish

Cook Time: 20 minutes

Servings: 4

Preparation time: 1 hour (plus marinating time)

Cooking time: 15-20 minutes

Ingredients:

1 pound flank steak
1 teaspoon salt (or more as needed)
2 tablespoons oil, divided, or as needed
4 white corn tortillas
1/2 cup prepared chimichurri sauce (homemade or purchased)
1/4 cup pickled red onions
1/2 cup shredded cotija cheese
Fresh cilantro, for garnish

Directions:

Start by gathering all the ingredients needed for this recipe.
Sprinkle salt generously over the flank steak, ensuring both sides are well-seasoned. Wrap the steak tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 day to let the flavors marinate.
Heat a skillet over medium heat and add 1 tablespoon of oil. Fry the tortillas, one at a time, for about 1 minute on each side until they puff up and turn golden brown. Once done, set them aside on a plate and cover with paper towels to keep warm.
Using the same skillet, add a bit more oil if needed and sear the marinated flank steak. Turn the steak frequently, cooking for about 8 minutes per side, until it is browned. For a medium-rare steak, the center should remain firm and reddish-pink, with an internal temperature of 130F (54C). If you dont have a thermometer, you can also check by cutting into the steak to ensure its juicy and slightly pink in the middle.
Once the steak has finished cooking, remove it from the skillet and transfer it to a cutting board to rest for about 5 minutes. After resting, slice the steak thinly against the grain to ensure tenderness.
To assemble the tacos, place slices of the steak onto each tortilla. Top with pickled red onions, a generous drizzle of chimichurri sauce, and a sprinkle of shredded cotija cheese. Garnish with fresh cilantro.

Nutrition Facts (per serving):

Calories	638
Total Fat	37g
Saturated Fat	10g
Cholesterol	105mg
Sodium	1703mg
Total Carbohydrate	35g
Dietary Fiber	3g
Total Sugars	1g
Protein	40g
Vitamin C	11mg
Calcium	205mg
Iron	5mg
Potassium	583mg

*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary depending on your specific needs.

Chimichurri Steak Tacos Recipe

History of Chimichurri Steak Tacos

Chimichurri steak tacos are a fusion dish that marries traditional Mexican taco culture with the vibrant flavors of Argentine chimichurri. Chimichurri itself is a sauce with roots in Argentina and Uruguay, traditionally served with grilled meats. Its origins are believed to date back to the 19th century, possibly influenced by European immigrants who brought herbs, vinegar-based sauces, and seasoning techniques. When combined with the Mexican taco, which has been a staple of street food for centuries, this dish becomes a unique culinary bridge between Latin American regions.

Regional Variations

While the core ingredientsflank steak, tortillas, and chimichurriremain consistent, regional adaptations can be found across the Americas. In Argentina, chimichurri tends to be more herb-forward with parsley and oregano, while in the U.S., variations often include cilantro, lime juice, or garlic to complement local tastes. In Mexico, tacos might feature softer corn tortillas and a lighter touch of toppings, highlighting the meat and sauce without overpowering them.

Distinctive Features Compared to Similar Dishes

Unlike traditional Mexican carne asada tacos, chimichurri steak tacos are distinguished by the presence of chimichurria fresh, tangy, herbaceous sauce. While both use grilled beef, chimichurri adds a vibrant punch of flavor that sets it apart. Additionally, these tacos often include cotija cheese and pickled red onions, providing a balance of creaminess and acidity not typically found in standard steak tacos.

Typical Serving Contexts

Chimichurri steak tacos are popular in casual dining settings, food trucks, and backyard gatherings. They are often served as part of a taco platter or alongside side dishes like roasted vegetables, Mexican street corn, or a fresh salad. The dish is particularly favored at social events due to its ease of preparation and the ability for guests to customize toppings.

Interesting Facts

Chimichurri sauce was reportedly named after an Englishman named Jimmy who introduced a similar condiment in Argentina.
The combination of chimichurri and tacos represents a modern culinary trend of blending flavors across cultures.
Flank steak, commonly used in this recipe, is prized for its rich flavor and thin slices that absorb marinades and sauces well.
Pickled red onions add both color and a mild tang that enhances the overall flavor profile of the tacos.
Chimichurri can be made ahead and stored in the refrigerator, making it a convenient option for quick taco nights.

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FAQ about Chimichurri Steak Tacos Recipe

If you have leftovers, store the cooked steak and tortillas separately in airtight containers in the refrigerator. The steak should stay fresh for up to 3 days. You can store the chimichurri sauce and pickled onions in their own containers as well. Reheat the steak in a skillet over medium heat to preserve its texture, and warm the tortillas in the skillet or microwave before serving.

Yes, the Chimichurri sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The flavors will have time to meld together and may even improve after sitting for a while.

If you can’t find Cotija cheese, you can substitute it with feta cheese or queso fresco. These cheeses have similar crumbly textures and salty flavors that will work well in the tacos.

To achieve a medium-rare steak, cook it until it reaches an internal temperature of 130°F (54°C). It should be firm on the outside with a reddish-pink center. An instant-read thermometer is the most accurate way to check the temperature.

Yes, while flank steak is recommended for its tenderness and flavor, you can substitute it with skirt steak, sirloin, or ribeye. Keep in mind that different cuts of steak will require slight adjustments in cooking time based on thickness.

Yes, you can skip the pickled onions if you prefer, but they add a tangy and flavorful contrast to the richness of the steak. Alternatively, you can use fresh red onions for a milder flavor or try a different type of pickle for variety.

To reheat the tacos, it’s best to warm the tortillas and steak separately. You can heat the steak on the stovetop in a skillet over low heat, covered, to avoid overcooking. Warm the tortillas in a dry skillet or microwave for a few seconds until soft.

Yes, you can freeze the cooked steak. To do so, wrap it tightly in plastic wrap or aluminum foil and store it in an airtight freezer bag. It will last in the freezer for up to 3 months. When ready to eat, defrost the steak in the refrigerator overnight and reheat it on the stovetop.

To make the chimichurri sauce spicier, add more red pepper flakes or a finely chopped jalapeño to the mix. If you prefer a milder flavor, reduce the amount of red pepper flakes or omit them altogether.

Yes, you can use flour tortillas instead of corn tortillas, but corn tortillas add a more traditional and authentic flavor to the tacos. Flour tortillas will be softer and more pliable, but they may not offer the same texture contrast as corn tortillas.