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A chimichurri steak taco made with flank steak and a corn tortilla.
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5 from 1 vote

Chimichurri Flank Steak Tacos

Flank Steak Tacos with Homemade Chimichurri Sauce are packed with flavor, fresh herbs, and a hint of smoky spice. It's the perfect budget-friendly way to have your steak and eat it too!
Cook Time15 minutes
Marinating Time2 hours
Total Time2 hours 15 minutes
Course: Dinner
Cuisine: Mexican
Servings: 6
Calories: 429kcal
Author: Shani W.

Equipment

  • Citrus Squeezer
  • Microplane
  • Plastic Storage Bag
  • Food Processor (or blender)
  • Cast Iron Skillet
  • Tongs
  • Chef's Knife

Ingredients
  

Steak Marinade

  • ⅓ cup avocado oil
  • ½ count lime (juice and zest)
  • 1 count lemon (juice and zest)
  • 2 tablespoons minced garlic
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon molasses
  • 1 teaspoon salt
  • 1.5 pounds flank steak

Chimichurri Sauce

  • 1 cup Italian/flat-leaf parsley (firmly pack the measuring cup)
  • ⅓ cup extra-virgin olive oil
  • ½ count lime (juiced)
  • 1 tablespoon apple cider vinegar
  • 4 count garlic cloves
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes

Taco Assembly Ingredients

  • 2 tablespoons carne asada seasoning
  • 2 tablespoons avocado oil
  • corn tortillas
  • pico de gallo
  • quesa fresca cheese
  • limes
  • chopped cilantro

Instructions

To Marinate the Steak:

  • Add all of the marinade ingredients to a large Ziplock bag and combine well.
  • Place your flank steak in the bag with the marinade and rustle the bag to ensure the meat is completely covered.
  • Remove all air, seal, then place in the fridge for 1 - 2 hours.

To Make the Chimichurri Sauce:

  • Add all of the chimichurri ingredients to a blender or food processor.
  • Blend well until combined, scraping down the sides of the bowl as necessary.
  • When your sauce forms, transfer it to a sauce cup with a lid. Set aside.

To Make the Flank Steak Tacos:

  • Remove the marinated meat from the bag and pat dry. Let the steak come to room temperature.
  • Season with the carne asada seasoning on both sides.
  • Heat up the avocado oil in a cast iron on medium-high heat until shimmering.
  • Place the steak in the skillet. Cook for 3-4 minutes on each side until there's an even char on the steak.
  • Remove, and set aside for 5 minutes before slicing. Be sure to slice against the grain for tender steak.

Assembly:

  • Meanwhile, toast the corn tortillas in a small skillet.
  • Assemble your tacos with the sliced flank steak, chimichurri sauce, pico de Gallo, and your other favorite toppings. Enjoy!

Notes

Nutrition values are calculated based on just the marinated steak and chimichurri. Your final numbers will vary based on the type of tortillas used, as well as any garnishes.

Nutrition

Calories: 429kcal | Carbohydrates: 5g | Protein: 25g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Cholesterol: 68mg | Sodium: 683mg | Potassium: 484mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 2mg