Chimichurri Steak Tacos
These Chimichurri steak tacos offer a delicious blend of flavors to brighten your next meal. Imagine succulent strips of grilled steak, zesty pickled onions, creamy avocado, and a sprinkle of Cotija cheese, all wrapped in a warm corn tortilla. The Chimichurri sauce is at the heart of these tacos, a vibrant green blend of fresh parsley, garlic, red wine vinegar, olive oil, and a hint of red chili. This Argentinean staple imparts a herby, garlicky, and slightly spicy note to the steak tacos, giving each bite a burst of flavor.
The steak itself is typically a skirt or flank cut, chosen for its rich, beefy taste and tender texture when cooked properly. Once the steak is grilled to perfection – seared on the outside and juicy on the inside, it's sliced into thin strips, ready to be tucked into the tortillas. The quick pickled red onions add a tangy crunch, cutting through the richness of the meat and adding a delightful contrast. They are a breeze to prepare. Thinly sliced red onions are submerged in a mixture of lime, water, sugar, and salt. Within minutes, they transform into vibrant pink slivers that bring a tangy crunch to every bite.
Corn tortillas form the base of these tacos, their subtle sweetness and slightly chewy texture complementing the robust flavors of the fillings. Crumbled Cotija cheese provides a salty, slightly tangy touch, while fresh jalapeno slices add a fiery kick. Creamy avocado slices add a rich texture and a cool, buttery element that balances the spiciness.
Assembly is where it all comes together. Warm corn tortillas are generously filled with strips of grilled steak. A handful of quick pickled red onions is added, followed by a Chimichurri sauce drizzle and Cotija cheese crumbles. Slices of fresh jalapeno and avocado complete the ensemble, each ingredient playing its part in creating a taco that's as beautiful to look at as it is delicious to eat.
Chimichurri Steak Tacos
Ingredients
- 1 lb flank steak
- 6 corn tortillas
- 1 avocado, sliced
- cotija cheese, for serving
- sliced jalapeño, for serving
- lime wedges, for serving
- ½ cup red onion, thinly sliced
- half a lime, juiced
- ½ tsp sugar
- pinch of salt
- ¼ cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 2 garlic cloves, minced
- ½ tsp salt
- ¼ tsp dried oregano
- ¼ tsp smoked paprika
- 1 red chili, deseeded and finely chopped (or ¼ teaspoon red pepper flakes)
- ½ cup fresh parsley, finely chopped
Instructions
- To make the quick pickled red onion. In a microwave-safe bowl, combine red onion, lime juice, sugar, 1 tbsp of water, and a pinch of salt. Microwave for 30 seconds. Set aside and stir occasionally to pickle.
- Preheat your grill or a skillet over high heat. Season both sides of the steak generously with salt and pepper
- Grill the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness.
- Remove the steak from the grill and let it rest for 5-10 minutes before slicing the steak thinly against the grain.
- For the chimichurri sauce, in a small bowl, whisk the olive oil, vinegar, garlic, salt, oregano, paprika, and red chili until well combined. Add the parsley and stir it in. Alternatively, you can mix the ingredients using a mortar and pestle or with a few quick pulses in a food processor.
- To assemble your tacos, warm the tortillas. Add the sliced avocado, then the grilled steak, drizzle on the chimichurri sauce, followed by a sprinkle of cotija cheese, and jalapeños. Enjoy!
