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Rockin’ Chimichurri Steak Tacos

18 reviews / 4.7 average
This post is brought to you by Beef. It’s What’s For Dinner on behalf of the Beef Checkoff. All opinions are my own.

Helloooooo, summer!

This is it. This is summer living. We are in the thick of it – those hot days when the sun doesn’t set until 9pm, and those breezy, warm summer nights that make you feel like you’d be a fool to not just permanently live outside – and these rockin’ chimichurri steak tacos are showing up at exactly the right time.

The charred tortilla around that juicy, flavorful beef would almost be enough in and of itself, but then we have the tangy kick from the chimichurri, the salty cotija and fresh cilantro on top, a few scattered red onions, and a creamy guac tucked into the side. Dreamy with a capital D.

We’ve talked about my dinner club, right? I have a group of 6 friends + me that get together once a month or so to talk, laugh, and cry – which, by the way, I feel like is one of those generic things that you say as a descriptor for any group of friends (“we laugh and cry”), but it is actually true for this group. Almost every time we get together, we leave with sore abs from all the laughter and clean eyes from crying it out. It’s the deepest level of therapy.

One other thing we do: EAT REALLY GOOD FOOD.

Usually dinner club nights are a night where we make and eat something that would otherwise be “too fancy” for weeknight eating at home with our families. We all land somewhere on the foodie spectrum, so trying new recipes and going totally overboard on sides, appetizers, desserts is kind of standard practice.

Which is how I got introduced to these ROCKIN’ chimichurri steak tacos.

Chimichurri Steak Tacos with corn and peppers

First of all, chimichurri. Can we talk about it?

It’s so easy and so good. It’s like a more versatile pesto – just a garlicky herb, oil, and vinegar based sauce that I think traditionally uses parsley, but in this case, I went for parsley AND cilantro because this saucy wonder is destined for taco greatness.

Chimichurri for steak tacos
Chimichurri Steak Tacos

We grilled these tacos at my friend Ang’s house! S/o to Ang and company.

A few things to note about our process:

  • The steak sat in a nice lil’ marinade for a few hours before we started, which was a big deal in terms of the flavor of the meat. It was pretty solidly green because of all the yummy stuff in it: jalapeño, lime, and cilantro. It looked a little scary pre-grilling, BUT OMG SO GOOD. Do not skip the marinade.
  • We tried two different cuts of meat: sirloin steak and flank steak. Both worked! But our club members (fancy people that we are) preferred the taste and texture of the flank steak. The pictures show sirloin steak on the grill, but just know that we also love and recommend flank steak.
  • FYI we had an audience member named Odie who was super interested in what was going on and was compulsively licking his lips. 👇🏼 Maybe you and your furball can relate.
Dog standing
steak on the grill
Steak for tacos with limes and onions

When the meat was grilled, we let it rest, sliced it up and served it on some charred tortillas. A drizzle of chimichurri, a sprinkle of cotija cheese and cilantro, a squeeze of lime and a thwap of guacamole if you’re ambitious…

Okay, YES. It was so good.

This is actual footage of me living my best summer life.

Chimichurri Steak Tacos drizzled with chimi sauce

My appreciation for quality steak tacos is at an all-time high. These tacos were:

  • Not intimidating
  • Perfect for sharing with friends
  • EXTREMELY TASTY. Rockin’, some might even say.

This is my wish for you: that you would find a night that you can leave work a little bit early, invite one to two to 10 friends over, and fire up the grill. That you’d bust out the chips and salsa and beers and lemonade and let people sit around and chill out in the evening summer sun while you casually grill them some juicy, flavor-loaded steak to go on their colorful, summery tacos. That you’d get to the end of summer feeling like you have lived it, maybe in part because of some rockin’ chimichurri steak tacos.

Thanks to my friend Ang for the help grilling and preparing, my dinner club friends for devouring these tacos with us, beef for being tender and juicy and delicious all tucked up into that tortilla, and SUMMER for being the happiest season ever.

Chimichurri Steak Tacos
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Steak Tacos on plates with hand squeezing a lime.

Rockin’ Chimichurri Steak Tacos


  • Author: Lindsay
  • Prep Time: 1 hour
  • Cook Time: 15 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1012 tacos 1x

Description

Chimichurri Steak Tacos – spicy marinated grilled steak, a quick chimi sauce, and all your other favorite toppings.


Scale

Ingredients

 Marinade:

  • 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

For the Steak Tacos:

  • 23 pounds flank steak
  • corn or flour tortillas
  • red onion
  • cotija cheese
  • cilantro
  • guacamole (see notes)
  • chimichurri (see notes)

Instructions

  1. Marinade: Blend marinade ingredients together until smooth. 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).
  2. Toppings: Prep your other toppings!
  3. Grilling the Steak: Preheat grill to medium heat. Remove meat from marinade and discard remaining marinade. Sprinkle with salt and pepper on both sides. 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 and boom: perfect medium rare. Grill to 155/160 for medium.
  4. Assembly: Slice your steak against the grain into long strips and build your tacos – steak, chimichurri, cotija, cilantro, red onion, and guacamole for good measure.

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.

  • Category: Dinner
  • Cuisine: Mexican

Keywords: steak tacos, chimichurri sauce, chimichurri steak tacos

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Thank you to Beef. It’s What’s For Dinner for sponsoring this recipe!

One More Thing!

This recipe is part of our collection of yummy beef recipes. Check it out!

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59 Comments

  1. Pinch of Yum Logo

    I gotta be honest, I would be scared to be part of your dinner club! And scared to cook for you. I’m sure you would be gracious and oh so sweet but wozers I’m be afraid of what you were even be thinking about my cooking. But these taco’s look beyond fabulous and I would love to be your neighbor and even get to sniff that steak smell wafting over!

    1. Pinch of Yum Logo
      Moo

      These look so good! Do you think the steak could be cooked in an air fryer? my air fryer has a steak setting. To be honest I’ve never grilled anything before and am a bit scared!

  2. Pinch of Yum Logo

    whoa, these look amazing. I need to start a dinner club! We’ve moving to VT at the end of the month – any other readers in Burlington who want to eat good food and laugh until we cry??

  3. Pinch of Yum Logo

    Oh this is taking me back to my Texas days, all the familiar flavors. Maybe I need to break out the grill again and have a little fiesta of my own. Thanks for sharing, this looks great!!






  4. Pinch of Yum Logo
    Lindsay

    Okay so I saw this and immediately (well after coffee) went to the store to make these. The streak is currently marinating and that marinade is sooooo good. I also bought chips and salsa because it’s s summer Thursday and I am so excited. Can’t wait to eat these

  5. Pinch of Yum Logo
    Kate

    I am disgusted that you would work with the Beef Industry. They feed the cows genetically modified grain that is destroying our soil and pushing small farmers out of business. It is very unnatural for the cows to eat that grain. They are meant to eat grass.

    Raising cattle in such high numbers also requires an insane amount of water use and contributes largely to global warming via methane production. Not to mention the waste that runs off into our water streams and oceans.

    It is a sick, terrible industry that is killing the planet and us. As a foodie, I expected you to be educated on these matters, Linsday. Please take the time to watch and read what really happens before you take money from such a dirty place.

  6. Pinch of Yum Logo

    Hello Lindsay,

    WOW!! My mouth is filled with water 😉

    This look super delicious. Lovely pictures by your side makes it something to give try on this weekend.

    Thanks for the share.

    Shantanu.

  7. Pinch of Yum Logo
    Christy

    Looks absolutely delicious! Can’t wait to make it this weekend with the hubby (with our special margarita recipe). Can you tell me what’s on the corn? I need the whole experience!

  8. Pinch of Yum Logo

    I thought chimichurri steak was good enough, but stuffing it into tacos with cheese and guac… yeah, that is summer food loving’ at it’s greatest.

    And now I just want to invite friends over and eat tacos.

  9. Pinch of Yum Logo
    Robin

    Made this tonight (with flank steak) and it was fabulous. So tender and flavorful, and we’ve got lots of leftovers, YAY! We don’t eat a lot of red meat so when we do it’s gotta be great. This recipe did not disappoint. Thanks!






  10. Pinch of Yum Logo
    Annette Eberhardt

    Hi Lindsay! Thank you for this amazing looking recipe! I cannot wait to make it! I have a question for you about how you prepare your corn tortillas? Mine never look like that… Of course I usually just use tongs and warm them up over the fire on my stove? How do you prepare your corn tortillas?

  11. Pinch of Yum Logo
    Jennifer

    Super sad to see a post sponsored by the Beef Industry. I have been a long time follower and love your writing style and recipes but really wish you were not accepting money from an industry that causes so many health and environmental problems for our world. Sigh.

    1. Pinch of Yum Logo
      Karen

      Very inappropriate comment for a recipe. If YOU don’t want to eat beef, that is your choice. But we are all free to choose what we want to eat. Keep your “political” comments to yourself.

  12. Pinch of Yum Logo
    Melissa o.

    Great dinner party recipe. Marinated Costco tri tip. Used cilantro for the chimichurri. Big hit thanks!






  13. Pinch of Yum Logo
    Adriene

    How far in advance can you make the Chimichurri sauce? Going to try this weekend for out of town guests!

  14. Pinch of Yum Logo
    Wendy

    I made these last night for dinner. The prep was fairly easy assisted by my thermomix, you just need to be organised. The guacamole was delish the powdered garlic was better than fresh and I’ll definitely make this my go to from now on. All in all we thought it was alright but not wow. Don’t think I’ll make it again as t think I can make tastier tacos with a lot less effort that have more veg content. However having said that I’m glad I gave it a try. Keep churning out the videos they are fantastic.