Chimichurri Steak Tacos

These chimichurri flank steak tacos are restaurant-quality tacos that are super easy to make at home and packed with bright, bold flavors!

Course Sauces

Cuisine Latin

Keyword chimichurri, chimichurri sauce, chimichurri sauce recipe, cilantro chimichurri

Prep Time 10

Cook Time 12

Rest Time 5

Total Time 27

Servings servings

Calories 285kcal

Author Kelli Shallal MPH RD

Equipment

Food Processor
Cast Iron Pan or grill

Ingredients

2 cups parsley
1 cup cilantro
1 green onion
3 garlic cloves
½ cup avocado oil
2 tablespoon red wine vinegar
1 tablespoon lemon juice
1 teaspoon salt
2 lbs flank steak

Tacos

12 corn or flour tortillas
¼ cup cotija cheese queso fresco
½ cup pickled red onion optional or regular
1 cup coleslaw mix or lettuce
1 avocado

Instructions

Blend parsley, cilantro, green onion, garlic, avocado oil, red wine vinegar, lemon juice, and salt in a small food processor.* You may need to scrape the sides and pulse a few times.
2 cups parsley, 1 cup cilantro, 1 green onion, 3 garlic cloves, ½ cup avocado oil, 2 tablespoon red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon salt
Add about ½ to ¾ of the sauce to a large plastic bag or shallow glass dish with the flank steak. Marinate for 30 minutes to 24 hours. ***
2 lbs flank steak
Heat a cast iron pan on medium-high heat. Sear steak on each side for 4-6 minutes. Discard leftover marinade. Cube steak for tacos.
Assemble tacos with lettuce/coleslaw on the bottom, steak, avocado cubes, pickled onions, a drizzle of leftover chimichurri, cotija sprinkle, and a sprinkle of herbs (green onion and cilantro.)

Notes

*If your food processor is a 7-11 cup version, you need to make a double batch of this sauce for it to blend right. This is ideal anyways. You can use all the herbs you bought and freeze some for next time.

*Nutrition facts vary with type of tortillas.

Nutrition