Chimichurri Steak Tacos

Bailey

Apr 15, 2025

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Delicious grilled flank steak tacos with a fresh, garlicky chimichurri an exceptional meal. Elevate taco night this week with this recipe. It’s a summer staple as the temps heat up.

Steak tacos on a plate with chimichurri on them.
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Table of Contents

Why You Will Love These Steak Tacos

  • Made with flank steak, so they are juicy and tender after a good marinade.
  • Homemade chimichurri.
  • Customizable. Use any tortillas and topping you love!

Ingredient Notes

Ingredients on white counter in small bowls and plates.

All other ingredients and measurements can be found in the recipe card towards the bottom of this post. 

  • Flank Steak. This is the best for these steak tacos, it’s a bit more affordable, lean and it gets nice and juicy from the marinade. Flank steak is often used in dishes like fajitas, stews, and stir-fries due to its ability to soak up marinades and develop a rich flavor.
  • Seasonings. Lots of yummy seasonings in these flank steak tacos. Garlic, onion, paprika, cumin, salt, and pepper.
  • Soy Sauce. This is for the marinade. It really adds some great flavor.
  • Lime Juice. Fresh squeezed limes are used as a garnish and in the marinade it really helps tenderize the steak.
  • Avocado or Olive Oil. This is added to the marinade and it helps keep the steak from sticking to the grill. You will also need it for the chimichurri.
  • Tortillas and Toppings! Add your favorite toppings (diced red onions, jalapeños, avocado you name it). Use corn or flour tortillas.

Chimichurri Ingredients

  • Cilantro. Fresh only!
  • Parsley. Fresh only!
  • Seasonings. Oregano, salt, red pepper flakes.
  • Garlic Clove.
  • Avocado or Olive Oil.
  • Rice Vinegar. You can use white vinegar if needed as well.

Steps To Make This Recipe

Steps to make this recipe in baking dishes and clear glass bowls.
  • Step One. Marinate the steak! Flank steak is best when it’s marinated for a bit. The lime juice breaks down the fibers and keeps it more delicious (photos 1-3).
  • Step Two. While the steak marinates make the chimichurri. This is optional but so great on these steak tacos. Set the chimichurri aside in the fridge (photo 4).
  • Step Three. After the steak has marinated for 20 minutes -24 hours max, heat up the grill. Place the grill on high heat. Bring it to about 500-600º with the lid closed. Be sure the grates are cleaned.
  • Step Four. Place the marinated steak on the grill. Turn the grill down to a medium/high lid open. Cook it for about 7 minutes, untouched with the lid open. Flip the steak and cook for another 2-4 minutes depending on how you prefer your steak. Let it rest, cube it and make those yummy flank steak tacos!
Tortillas with grilled flank steak and chimichurri on the side.

What To Serve With Steak Tacos

These tacos are wonderful and filling on their own but why not step things up even more? Serve these tacos with my Avocado Corn Salad, Pineapple Pico De Gallo, Stuffed Jalapeños or Spicy Cucumber Salad.

Recipe Tips

  • Do not marinate the steak more than 24 hours, the lime will really break it down too much. 1-5 hours is always best!
  • Try not to overcook the steak, you can always cook it more, but you can’t cook it less.
  • Tate as you go. Taste the chimichurri as you go. You may want some extra salt or extra oil.
  • Store leftovers in an airtight container in the fridge for up to 4 days

Other Tacos To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Steak tacos on a plate with chimichurri on them
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Flank Steak Tacos

By Bailey
Delicious grilled flank steak tacos with a fresh, garlicky chimichurri an exceptional meal. Elevate taco night this week with this recipe. It's a summer staple as the temps heat up.
Prep: 20 minutes
Cook: 20 minutes
marinating time: 20 minutes
Total: 1 hour
Servings: 4
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Equipment

  • large bowl or baking dish for marinating steak
  • grill or stovetop
  • small food processor

Ingredients 

  • 1½ lb flank steak
  • 1 tsp cracked black pepper, to rub the steak with
  • ½ tsp salt , to rub the steak with

Marinade

  • ¼ cup soy sauce, low sodium
  • 2 limes, fresh squeezed
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 3 Tbsp avocado oil , or olive oil

Chimichurri (optonal)

  • ½ cup fresh cilantro , stems and leaves!
  • 1 cup fresh parsley , stems and leaves!
  • ½ Tbsp dried oregano
  • 1-2 tsp red pepper flakes
  • 3 Tbsp rice vinegar , or red wine
  • ½-1 tsp salt
  • 2 garlic cloves
  • 1/4 cup olive or avocado oil, *add more as you go, and as you like, but for the sake of calories I try to use as little as I can here. Xo

Topppings

  • 8 taco sized tortillas , flour or corn!
  • avocado slices
  • onion, diced

Instructions 

Steak Tacos

  • Rub the steak with salt and pepper, set aside and make marinade.
  • Marinate the steak! Flank steak is best when it's marinated for a bit. The lime juice breaks down the fibers and keeps it more delicious
  • While the steak marinates make the chimichurri. This is optional but so great on these steak tacos. Set the chimichurri aside in the fridge
  • After the steak has marinated for 20 minutes – 24 hours max, heat up the grill. Place the grill on high heat. Bring it to about 500-600º with the lid closed. Be sure the grates are cleaned. 
  • Place the marinated steak on the grill. Turn the grill down to a medium/high lid open. Cook it for about 7 minutes, untouched with the lid open. Flip the steak and cook for another 2-4 minutes depending on how you prefer your steak.
  • Let the steak rest for 5-10 minutes. This is important! Cube the steak into bite sized pieces and make those yummy flank steak tacos. I pile the steak on grilled tortillas with onions, avocado and a heap of chimichurri.

To Make Chimichurri (optional)

  • Blend everything in a small food processor. Taste and adjust salt if needed.Blend again if needed. Transfer to an airtight container and refrigerate until ready to use.

Notes

  • Do not marinate the steak more than 24 hours, the lime will really break it down too much. 1-5 hours is always best!
  • Try not to overcook the steak, you can always cook it more, but you can’t cook it less. 
  • Tate as you go. Taste the chimichurri as you go. You may want some extra salt or extra oil. 
  • Note: nutrition facts include tortillas. 
  • Store leftovers in an airtight container in the fridge for up to 4 days

Nutrition

Serving: 2tacos with tortillas | Calories: 364kcal | Carbohydrates: 5g | Protein: 39g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 102mg | Sodium: 805mg | Potassium: 760mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1558IU | Vitamin C: 21mg | Calcium: 77mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 20 minutes
Cook Time: 20 minutes
marinating time: 20 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 364
Keyword: chimichurri steak tacos, Flank Steak Tacos, Steak Tacos
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