Chimichurri Steak Tacos
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These chimichurri steak tacos are packed with bold flavor, featuring tender sliced steak, sautéed peppers and onions, and a vibrant herb-packed chimichurri sauce, all tucked into warm tortillas.
Taco night in this house is serious business. We’ve done fish tacos with mango salsa, blackened fish tacos, chicken tacos, ground beef tacos, and everything in between. But I have to say, these steak tacos with chimichurri might just be the version that wins the whole thing. Why? Because – bold claim alert! – chimichurri is the absolute bestest, most delicious condiment in history.
If you’ve made my chimichurri steak sandwich you already know that steak and chimichurri is one epic pairing. There’s something about that bright, garlicky, herb-packed sauce against a well-seasoned piece of beef that is really hard to argue with.
These chimichurri steak tacos have been on repeat in my house all summer, and I have a feeling they’re about to be on repeat in yours too.
Why You’ll Love These Chimichurri Steak Tacos
Triple chimichurri action. It’s in the marinade, tossed with the sliced steak, AND spooned over at the end. Every bite has that bright, herby flavor all the way through.
That caramelized poblano and onion situation. Slow-cooked until soft and sweet, these are the kind of taco fillings that you’ll want to make a double batch of every time.
Weeknight friendly. The chimichurri comes together in minutes in a food processor or blender, and the whole dinner is on the table in under an hour.
Impressive enough for company. This is the kind of taco spread you could put out for a summer dinner party and have everyone asking for the recipe.
Ingredient Notes
For the Chimichurri
Cilantro and Parsley
Equal parts of both fresh herbs here, which gives the chimichurri a really balanced, bright flavor.
If you’re not a cilantro fan, you can use all parsley, but I’d say try it with both!
Garlic Cloves
Just two garlic cloves, but they punch through beautifully in a raw sauce like this. Don’t substitute garlic powder here – fresh is everything in chimichurri!
Jalapeño
The jalapeño adds warmth without overwhelming heat. Leave a few seeds in if you like things spicier!
Crushed Red Pepper Flakes
Along with the jalapeño, this is what gives the chimichurri its kick. Half a tsp is the sweet spot, but adjust to your taste.
Red Wine Vinegar and Lime Juice
This combination gives the sauce a more complex tang than either one alone. The lime juice in particular makes this chimichurri feel really well suited to tacos specifically.
Extra Virgin Olive Oil
This is what gives the chimichurri its silky, spoonable texture. Use a good quality one for the best flavor!
For the Tacos
Flank Steak or Skirt Steak
Both cuts are lean, flavorful, and perfect for tacos. Flank steak is slightly thicker and a little easier to work with, while skirt steak has more marbling and a deeper beef flavor.
Either works beautifully here. The key with both is slicing thinly against the grain after resting.
Chili Powder, Cumin, and Smoked Paprika
This spice blend gives the steak a warm, smoky depth that plays really well with the brightness of the chimichurri.
The chili powder adds color and mild heat, the cumin brings earthiness, and the smoked paprika adds that subtle smokiness.
Poblano Pepper and Onion
These get cooked low and slow until soft and lightly caramelized, and they are SO good!
The poblano has a mild, slightly smoky flavor that complements the steak really nicely.
Tortillas
Small corn or flour tortillas both work here. Corn tortillas have a more traditional flavor and a slightly chewier texture; flour tortillas are softer and a little more pliable. Totally your call!
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Avocado
A few slices of creamy avocado adds richness and helps balance the heat from the jalapeño and red pepper flakes in the chimichurri.
Pickled Red Onions
Quick pickled red onions are totally optional, but they only take five minutes to prep and just marinate while you’re working on everything else! They add a bright, tangy pop that cuts through the richness of the steak and avocado beautifully.
Cotija Cheese
Crumbled cotija adds a salty, slightly tangy finish. It’s a classic taco topping for good reason. Feta is a good substitute if you can’t find cotija.
Don’t forget to watch the video!
Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!
Step by Step Instructions
- Combine the cilantro, parsley, garlic cloves, jalapeño, red wine vinegar, lime juice, salt, black pepper, and crushed red pepper flakes in a food processor. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until combined but still textured. It a loose sauce, it shouldn’t be smooth or fully emulsified. Set aside.
- Pat the steak dry with paper towels. Rub with 1 tbsp of the olive oil, then season evenly with the salt, chili powder, cumin, smoked paprika, and black pepper, pressing the spices into the meat. Toss with ¼ cup of the chimichurri and let sit for at least 15-20 minutes.
- Heat a large cast iron skillet or grill pan over medium-high heat. Cook the steak for 4-5 minutes per side for medium-rare, or until cooked to your preferred doneness. Transfer to a cutting board, tent loosely with foil, and let the steak rest for 5-10 minutes before slicing it against the grain.
- Heat the remaining 1 tbsp of olive oil in a large skillet over medium heat. Add the poblano pepper and onion and cook for 8-10 minutes, stirring occasionally, until softened and lightly caramelized. Set aside.
- Toss the sliced steak with several generous spoonfuls of the chimichurri so every piece is well coated.
- Warm the tortillas in a dry skillet or the microwave for several seconds until soft. Keep them wrapped in a clean kitchen towel to stay warm.
- Fill each tortilla with sliced steak, sautéed poblano peppers and onions, avocado, pickled red onions if using, and cotija cheese. Spoon additional chimichurri over each taco and serve with lime wedges.
Recipe Tips for Success
Don’t skip the resting time. Letting the steak rest under a tent of foil for at least 5-10 minutes after cooking is what keeps all those juices in the meat instead of running out onto your cutting board the moment you slice it.
Always slice against the grain. Flank and skirt steak have a very visible grain, and slicing against it is what makes the difference between tender, easy-to-eat taco filling and chewy, stringy steak. Take a moment to look at which direction the muscle fibers run before you cut.
Don’t overcrowd the steak in the pan. If your skillet isn’t large enough to fit the steak flat in a single layer, cut it in half and cook in two batches rather than folding or overlapping it.
Recipe Variations
Try a different protein. This chimichurri marinade is just as good on chicken thighs or breasts, pork tenderloin, grilled shrimp, or even salmon. The spice blend and the sauce work well with pretty much anything.
Make it a bowl instead. Serve everything over rice with some extra chimichurri drizzled on top, similar to my chimichurri chicken bowls, if you want something a little heartier.
Add a fresh salsa. A quick pico de gallo or mango salsa alongside would be a really nice addition to the taco spread if you want to add another layer of freshness.
Swap the cheese. Feta or queso fresco both work well in place of cotija if that’s what you have on hand.
Serving Suggestions
These chimichurri steak tacos are a full meal on their own, but here are a couple of ways I love rounding out the spread:
- Add some chips and dip. A bowl of chips and a good salsa or some pico de gallo on the side makes this feel like a proper summer spread.
- Add a fresh salad. Something fresh and light like my Mexican-inspired watermelon salad alongside balances out the richness of the steak really nicely.
- Serve with a summery soup. Make that chimichurri do double duty by swirling it into a fresh summer corn soup on the side.
Storage Instructions
Store all the components separately in airtight containers in the fridge for up to 3-4 days. The steak, peppers and onions, and chimichurri all keep well on their own. Assemble the tacos fresh each time so the tortillas don’t get soggy.
The homemade chimichurri sauce keeps in an airtight container in the fridge for up to a week. The olive oil may solidify slightly when cold – just give it a good stir and let it come to room temperature for a few minutes before using and it will come right back together. It also freezes super well.
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
Chimichurri Steak Tacos
Ingredients
For the Chimichurri:
- 1 cup packed fresh cilantro leaves
- 1 cup packed fresh parsley leaves
- 2 cloves garlic
- 1 small jalapeño seeded and roughly chopped
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 3/4 cup extra virgin olive oil
For the Steak Tacos:
- 1 1/4 pounds flank steak or skirt steak
- 2 tablespoons extra virgin olive oil divided
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 1 large poblano pepper thinly sliced
- 1 medium yellow or red onion thinly sliced
- 8 small corn or flour tortillas
- 1 avocado sliced
- Optional: pickled red onions
- 1/3 cup crumbled cotija cheese
- Lime wedges for serving
Instructions
- Prepare the chimichurri by combining the cilantro, parsley, garlic, jalapeño, red wine vinegar, lime juice, kosher salt, black pepper, and crushed red pepper flakes in a food processor. Pulse until finely chopped. With the processor running, slowly drizzle in the extra virgin olive oil until combined but still slightly textured. Set aside.
- Pat the steak dry with paper towels. Rub with 1 tablespoon of the extra virgin olive oil, then season evenly with the kosher salt, chili powder, cumin, smoked paprika, and black pepper, pressing the spices into the meat. Toss with 1/4 cup chimichurri and let sit for at least 15-20 minutes.
- Heat a large cast iron skillet or grill pan set over medium-high heat. Alternately, use a gas grill set to medium-high heat. Cook the steak for 4-5 minutes per side for medium-rare, or until cooked to your preferred doneness. Transfer to a cutting board and rest for 5-10 minutes.
- Heat the remaining 1 tablespoon extra virgin olive oil in a large skillet set over medium heat. Add the poblano pepper and yellow onion. Cook for 8-10 minutes, stirring occasionally, until softened and lightly caramelized.
- While the steak rests, warm the tortillas in a dry skillet or the microwave for several seconds until soft. Keep wrapped in a clean kitchen towel.
- Slice the steak thinly against the grain. Toss several spoonfuls of the chimichurri with the sliced steak.
- Fill each tortilla with sliced steak, sautéed poblano peppers and onions, avocado, pickled red onions if using, and cotija cheese. Spoon additional chimichurri over the tacos and serve with lime wedges.
