Chimichurri Steak Tacos with Fresh Herb Sauce
Vibrant Mexican-inspired tacos featuring tender marinated flank steak with bold chimichurri sauce. Citrus and garlic-spiked beef pairs with fresh cilantro, parsley, and chili heat for a bright, herbaceous meal. Serve at casual dinners or weeknight gatherings for impressive, restaurant-quality tacos that come together quickly. This version uses a dual-phase approach: a robust marinade infuses the steak with deep umami from soy sauce and balsamic while a fresh blended chimichurri adds vibrant, peppery finish without cooking down.
Ingredients
- ⅝ cup olive oil, divided
- ¼ cup soy sauce
- 2 tablespoon balsamic vinegar
- ½ teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon cumin, ground
- 2 ½ teaspoon oregano, dried leaf, divided
- 2 ¼ teaspoon salt, divided
- ¾ cup cilantro, divided
- 7 clove garlic, divided
- 1 lime, juice
- 1 orange, juice, large
- 2 pound flank steak, chopped
- 1 scallion, roughly chopped
- ½ cup parsley
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 ½ teaspoon chili flakes, dried
- ¼ teaspoon black pepper
- 12 corn tortillas, 6-inch
- 1 Roma tomato, diced
- 1 white onion, diced
Instructions
- 1
Combine olive oil, soy sauce, balsamic vinegar, chili powder, onion powder, cumin, oregano, salt, chopped cilantro, and minced garlic in a bowl.
- 2
Stir in lime and orange juice until combined.
- 3
Add chopped steak and coat thoroughly in marinade. Let sit while preparing chimichurri.
- 4
Blend cilantro, garlic, scallion, parsley, olive oil, lemon juice, red wine vinegar, oregano, chili flakes, salt, and black pepper until smooth. Set aside.
- 5
Heat skillet to medium-high. Cook marinated steak to desired doneness, about 10 minutes for medium.
- 6
Warm corn tortillas on the skillet.
- 7
Assemble tacos with steak, diced tomato, diced onion, and chimichurri sauce. Garnish with fresh cilantro.
Tips
Do not over-marinate beyond 4 hours or the soy sauce will make steak mushy. Aim for 2-3 hours for balanced flavor and texture.
Blend chimichurri just before serving to preserve bright green color and prevent oxidation. If made ahead, store in airtight container and use within 2 days.
Cook steak in batches if needed to avoid crowding the pan, which prevents proper searing and creates steam instead of crust.
Good to Know
Cooked steak keeps refrigerated in airtight container up to 3 days. Chimichurri sauce stores up to 2 days covered. Assemble tacos fresh; store components separately.
Prepare marinade and steak up to 8 hours ahead. Make chimichurri sauce up to 2 days in advance. Cook steak just before serving for best texture.
Serve immediately while steak is warm and tortillas are soft. Set out chimichurri, diced tomato, onion, and cilantro as toppings for customization. Pairs with lime wedges, beer, or citrus agua fresca.
Common Mistakes
Do not skip the marinade coating step or steak will cook unevenly and taste bland.
Do not blend chimichurri until after steak is cooking to preserve bright color and fresh herb flavor.
Do not use pre-cooked corn tortillas cold or they will crack; warm on skillet immediately before assembling.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I prepare this recipe in advance?
Yes. Marinate steak up to 8 hours ahead. Make chimichurri sauce 1-2 days prior and refrigerate. Cook steak just before serving. Store cooked steak and sauce separately to prevent sogginess.
What if I don't have flank steak?
Skirt steak works identically with same cooking time. Chicken breast is a leaner option but reduce cooking to 6-8 minutes and dice smaller. Sirloin or carne asada cuts also suit the marinade well.
How long does chimichurri sauce keep?
Store in airtight container refrigerated for up to 2 days. Sauce will darken slightly due to herb oxidation but remains flavorful. Freeze up to 1 month in ice cube trays for portions.