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Flavorful Chimichurri Grilled Flank Steak Tacos

chimichurri grilled flank steak tacos - featured image
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These tacos feature juicy grilled flank steak paired with a vibrant, fresh chimichurri sauce, delivering a bold and satisfying flavor perfect for quick weeknight meals or casual entertaining.

Ingredients

Scale
  • 1.5 to 2 pounds flank steak (680 to 900 grams), well-marbled
  • 1 cup fresh parsley, packed and finely chopped
  • 2 tablespoons fresh oregano, finely chopped
  • 3 large garlic cloves, minced
  • 3 tablespoons red wine vinegar
  • 1/3 cup extra virgin olive oil (about 80 ml)
  • 1/2 teaspoon red pepper flakes
  • Salt and freshly ground black pepper, to taste
  • 8–10 small corn or flour tortillas, warmed before serving
  • Optional toppings: diced red onion, crumbled queso fresco, fresh lime wedges, chopped cilantro

Instructions

  1. Make the chimichurri sauce: In a medium mixing bowl, combine parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Stir vigorously until well combined. Let sit at room temperature for about 10 minutes.
  2. Prepare the flank steak: Pat dry with paper towels. Season generously with salt and freshly ground black pepper on both sides. Let rest at room temperature for 15 minutes.
  3. Preheat grill or grill pan to medium-high heat (around 450°F / 230°C).
  4. Grill the steak: Place steak on hot grill and cook 4-5 minutes per side for medium-rare (internal temperature 130–135°F / 54–57°C). Adjust time for thickness and preferred doneness. Avoid flipping too often.
  5. Rest the steak: Transfer to cutting board, tent loosely with foil, and rest for 10 minutes.
  6. Slice against the grain into thin, bite-sized strips.
  7. Warm tortillas on grill for 20-30 seconds per side or wrap in foil and warm in a 300°F (150°C) oven for 10 minutes.
  8. Assemble tacos: Spoon sliced steak onto warm tortillas, drizzle with chimichurri sauce, and add optional toppings like diced red onion, queso fresco, cilantro, and lime wedges.

Notes

Avoid long marinades to keep flank steak tender; use chimichurri as a fresh topping. Let steak rest after grilling to redistribute juices. Slice thinly against the grain for tenderness. Chimichurri can be made up to 24 hours ahead and refrigerated; bring to room temperature before serving. For gluten-free, use corn tortillas. For dairy-free, skip queso fresco and add avocado slices.

Nutrition

Keywords: chimichurri, flank steak, grilled tacos, easy tacos, summer recipe, Mexican tacos, fresh herbs, quick dinner

Find it online: https://gleamgulp.com/flavorful-chimichurri-grilled-flank-steak-tacos-easy-recipe-for-perfect-tacos/