Recipes
Steak Tacos with Chimichurri
Serves 4
| Prep Time: 30 mins
| Cook Time: 30 mins
| Total Time: 1 hr
You may need: Chimichurri
Discover The Recipe
A go-to condiment in Argentina, Chimichurri is a versatile green salsa made of savory herbs, chili pepper flakes, onions, garlic, oil, and a touch of acid. This tangy, garlicky sauce can be used as a marinade, a meal base, or a topping on a variety of dishes. Since beef is the most consumed source of protein in Argentina, it’s the most popular pairing with Chimichurri sauce. Lean and flavorful, flank steak absorbs the delightful flavors of the sauce to create a standout steak tacos with Chimichurri dish you might find at a hip restaurant.
Our Chimichurri blend is made with all the classic herbs and spices, while our recipe pays homage to the sauce’s traditional flavors. In a trendy twist, the grilled flank steak is made the feature in these tacos, topped with sliced avocados, cotija cheese, thinly sliced red onions, and more Chimichurri sauce. The sauce is served uncooked like a dressing and offers a bright, flavor to any dish. If steak tacos aren’t up your alley today, try this sauce cold as a dressing in a fresh green salad, brighten up grilled chicken or drizzle over avocado toast
Ingredients
3/4 cup olive, avocado or vegetable oil
1 small shallot, minced
2 Tbsp Piquant Post Chimichurri spice blend
3 Tbsp red wine vinegar
1/4 tsp sea salt
2 tbsp flat leaf (Italian) parsley leaves, stems removed & coarsely chopped (optional)
2 lbs Skirt or Flank steak
Salt and pepper to taste (optional)
Flour or corn tortillas, briefly warmed in oven
1 avocado, sliced
Crumbled cotija cheese (or use feta or cheddar)
Fresh cilantro, coarsely chopped (optional)
1 lime, sliced into wedges (optional)
Notes
Flank steak and skirt steak cuts are popular cuts to make tacos. Easy and quick to cook, they're tender and loaded with flavor. Another great option for this recipe is the lesser known flat iron steak, which has become increasingly popular in restaurants and available in supermarkets as a lower-cost alternative to pricey cuts. The flat iron steak (aka top blade steak) is cut from the shoulder but is nearly as tender as the tenderloin and wonderfully marbled for great flavor.
These cuts of steak are thin and cook fast. If you like your steak medium rare (or really anything less than well done) you'll want to watch your meat carefully and use a digital meat thermometer or the touch test method of determining doneness.
Tip: your steak is done, take off the heat and let it rest for 5 minutes. Cutting steak before it rests allows all the flavorful juices to run out on the cutting board. Resting your meat allows the juice to absorb back into the meat.
Tip2: slice your meat thin and on the bias (an angle) against the grain.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Instructions
First, make the Chimichurri sauce. Combine all sauce ingredients in a bowl and stir to combine. Next, season steak generously with salt and pepper on both sides. Place steak in a zipper bag or a baking dish and pour 1/3 cup Chimichurri sauce on steak, rubbing to evenly coat. Marinate for at least 20 mins up to 2 hours. Then, remove from refrigerator to sit at room temp for 15 mins before cooking.
Heat grill for 15 minutes to 450F. Oil grates with vegetable or avocado oil and place steak on the grill.
Grill for 1 min on each side, or 2 mins if steak is a thicker cut. Then, turn heat down to medium, and cook for 3-5 minutes on each side (for Med-Rare). Remove steak from grill.
Let steak rest for 5 mins in a shallow dish, covered with foil. Then, slice steak on a bias against the grain, into 1/4 inch strips. Assemble tacos with steak, sliced avocado, fresh cilantro, cheese, and drizzle with Chimichurri sauce.
Alternatives & Substitutions
Steak Tacos with Chimichurri is an easy dish to make that rewards you with layers of flavor. But, you can also just grill a steak and top it with Chimichurri sauce! In fact, this is how it's typically served in Argentina at most restaurants.
Looking for other ideas? The beautiful thing about Chimichurri is that you can use it as a condiment to drizzle on just about anything to add a burst of that tangy-garlicky-herbaceous flavor. You have to try our Argentinian Stuffed Flank Steak!
Try chimichurri sauce as a topper on crusty bread / crustini or with grilled chicken, baked fish, or roasted / grilled veggies such as portobello mushrooms, red peppers, zucchini, or eggplant.
For our vegan friends, try making a cauliflower chimichurri bowl loaded with nutrition and flavor. Or how about our Vegan Fugazetta?
Or, try making these delicious looking smoky veggie burgers and spoon on the Chimichurri sauce as another burger topping.
Cotjia is a salty, crumbly Mexican cheese that is widely available in U.S. supermarkets now. If you can't find it in your local market or WalMart, decent substitutes are Italian Pecorino cheese, Feta or Parmesan. Or, just use your favorite cheese.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Steak Tacos with Chimichurri
Serves
4
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Piquant Post spice you'll need: Chimichurri
Ingredients
3/4 cup olive, avocado or vegetable oil
1 small shallot, minced
2 Tbsp Piquant Post Chimichurri spice blend
3 Tbsp red wine vinegar
1/4 tsp sea salt
2 tbsp flat leaf (Italian) parsley leaves, stems removed & coarsely chopped (optional)
2 lbs Skirt or Flank steak
Salt and pepper to taste (optional)
Flour or corn tortillas, briefly warmed in oven
1 avocado, sliced
Crumbled cotija cheese (or use feta or cheddar)
Fresh cilantro, coarsely chopped (optional)
1 lime, sliced into wedges (optional)
Instructions
First, make the Chimichurri sauce. Combine all sauce ingredients in a bowl and stir to combine. Next, season steak generously with salt and pepper on both sides. Place steak in a zipper bag or a baking dish and pour 1/3 cup Chimichurri sauce on steak, rubbing to evenly coat. Marinate for at least 20 mins up to 2 hours. Then, remove from refrigerator to sit at room temp for 15 mins before cooking.
Heat grill for 15 minutes to 450F. Oil grates with vegetable or avocado oil and place steak on the grill.
Grill for 1 min on each side, or 2 mins if steak is a thicker cut. Then, turn heat down to medium, and cook for 3-5 minutes on each side (for Med-Rare). Remove steak from grill.
Let steak rest for 5 mins in a shallow dish, covered with foil. Then, slice steak on a bias against the grain, into 1/4 inch strips. Assemble tacos with steak, sliced avocado, fresh cilantro, cheese, and drizzle with Chimichurri sauce.
Notes
Flank steak and skirt steak cuts are popular cuts to make tacos. Easy and quick to cook, they're tender and loaded with flavor. Another great option for this recipe is the lesser known flat iron steak, which has become increasingly popular in restaurants and available in supermarkets as a lower-cost alternative to pricey cuts. The flat iron steak (aka top blade steak) is cut from the shoulder but is nearly as tender as the tenderloin and wonderfully marbled for great flavor.
These cuts of steak are thin and cook fast. If you like your steak medium rare (or really anything less than well done) you'll want to watch your meat carefully and use a digital meat thermometer or the touch test method of determining doneness.
Tip: your steak is done, take off the heat and let it rest for 5 minutes. Cutting steak before it rests allows all the flavorful juices to run out on the cutting board. Resting your meat allows the juice to absorb back into the meat.
Tip2: slice your meat thin and on the bias (an angle) against the grain.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
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