Chimichurri Steak Tacos

If you’re looking to elevate your taco night, look no further than these mouthwatering Chimichurri Steak Tacos. Combining the bold flavors of Argentina’s famous chimichurri sauce with tender, juicy steak, this recipe offers a delightful fusion of tastes and textures. The vibrant green sauce, made from fresh herbs, garlic, vinegar, and olive oil, adds a zesty punch that perfectly complements the savory meat. Whether you’re hosting a casual gathering or simply treating yourself to a delicious meal, these tacos are sure to impress. With just a few simple ingredients and quick preparation, you’ll be savoring each bite of this tantalizing dish in no time. Get ready to enjoy a culinary adventure that brings the vibrant flavors of South America right to your kitchen!

My husband is usually in charge of making the steaks in our household; it’s just not my forte. But when cooking with already thin sliced sirloin steak, it’s hard to mess it up. So even I can do it! I usually season it with salt and pepper or the classic Montreal Steak Seasoning and then heat it up in a cast iron pan on the stove top. Pro tip- make sure to bring the steaks closer to room temperature before cooking for a more even cook.

Chimichurri is one of my favorite sauces. The flavor is incredible. When I was in Sedona early this year for a girls trip, I had the best Chimichurri at the restaurant, Mariposa. Chef Lisa Dahl paired it with her empanadas and oh my god, the flavor was incredible. When I got home from that trip, I knew I had to make something with Chimichurri because I couldn’t stop thinking about it.

Chimichurri is surprisingly easy to make. All you need is a food processor or blender and you are good to go! Throw all the ingredients in there and process on purée for about 1 minute or until sauce is blended and smooth.

I prefer the taste of corn tortillas, but you can swap that out for flour tortillas if that’s your preference! You want to make sure to warm up corn tortillas specifically or they will break apart when you go to assemble them. Place in a single layer on a baking sheet and spray one side with olive oil. I use this and fill it with the extra virgin olive oil I have on hand. Heat tortillas up for 3-4 minutes at 400 degrees F.

I like to use roasted corn and black beans as part of my taco filling because I feel like they compliment the flavors well. Feel free to play around with different vegetables and flavors though!

These Chimichurri Steak Tacos are an easy, flavor-packed meal that’s perfect for weeknights or casual gatherings. Juicy, tender steak is grilled to perfection and topped with a zesty, homemade chimichurri sauce that adds a vibrant burst of flavor to every bite.

Chimichurri Steak Tacos

Serves: 4

Prep time: 15 minutes

Cook time: 15 minutes

Ingredients:

1.5-2lbs sirloin steak, thin sliced
1 cup parsley, destemmed and roughly chopped
3/4 cup cilantro, destemmed and roughly chopped
2 tbsp red wine vinegar
2 tbsp lemon juice
4 cloves garlic, roughly chopped
1/4 cup + 2tbsp extra virgin olive oil
1 tsp crushed red pepper flakes
1 can roasted corn
1/2 can black beans
10 pack corn tortillas

Directions:

Preheat oven to 400 degrees F.
Heat a cast iron skillet over medium-high heat. Add a tablespoon of extra virgin olive oil. When the oil is warmed, place the steak in the skillet. Depending on the size of your cast iron, you might need to cook the steak in batches. Ensure the steak pieces are spread out for even cooking. Once the steak is cooked to your preferred level (I prefer medium for this dish), set it aside.
Make the chimichurri sauce. Add parsley, cilantro, red wine vinegar, lemon juice, garlic, 1/4 cup extra virgin olive oil, and red pepper flakes to your food processor. Process on puree for about 1 minute or until sauce is a smooth consistency. Set aside covered in fridge.
Arrange the corn tortillas in a single layer on a large baking sheet. Lightly spray them with olive oil, then bake in the oven for 4 minutes.
In medium mixing bowl combine steak, corn, and black beans.
Place the steak mixture onto the tortillas and drizzle with chimichurri sauce. Enjoy!

Tips for Making Chimichurri Steak Tacos

Choosing your steak: I prefer buying the thin sliced sirloin steak from the grocery store because of it’s price point. It’s also a lot easier for me to cook. If you have a preference for a different cut of steak, buy what you like!
Let It Rest: After cooking, let the steak rest for about 5-10 minutes before slicing. This helps retain the juices.
Warm Your Tortillas: Make sure to warm your corn or flour tortillas in the oven. You can also warm them up in the skillet once steak is done cooking.
Add Fresh Toppings: Enhance your tacos with fresh toppings like diced onions, cilantro, avocado, or a squeeze of lime for brightness.
Customize Your Chimichurri: Feel free to adjust the chimichurri ingredients to your taste. Add more garlic for a stronger flavor or more vinegar for extra tang.