Chimichurri Flank Steak Tacos! These soft tacos are made with tender flank steak, a homemade chimichurri sauce, and are topped with red onion, avocado and a squeeze of fresh lime juice. It doesn’t get any better than this!
For the protein, a flank steak is a great lean beef option for grilling. We just simply season it with salt and pepper, grill it and then slice it thin across the grain before serving. And, if you can’t find flank steak, NY strip steaks, are a good option as well.
Next, comes the chimichurri sauce, which is the best part of this dish. So, you can’t skimp on ingredients. Here is what you will need.
Chimichurri Sauce Ingredients:
Extra virgin olive oil
Red wine vinegar
Red pepper flakes
Fresh flat leaf Italian parsley
Salt and freshly ground black pepper
This sauce is loaded with great flavor, and takes almost no effort to whip up. All you need is a food processor, a couple of minutes to prep the ingredients, and you’re just minutes away from a delicious taco dinner.
How To Assemble These Chimichurri Flank Steak Tacos:
Feel free to char the tortillas on your gas stovetop. Using tongs, hold a tortilla slightly above the flame until slightly charred in places. Turn it over and repeat the process. (However, please do not sit the tortilla on the open flame and walk away). Or, you can just warm them up in the microwave for about 15-20 seconds. Both are good!
Next, top each tortilla with slices of steak, onion, avocado slices and the chimichurri sauce. Drizzle with lime juice and serve immediately.
And, for more taco recipes, please give these a try:
Chimichurri Sauce: Add all of the ingredients, except for the olive oil, to a food processor and pulse a few times until chopped. Slowly add the olive oil, while pulsing the mixture a few more times until the olive oil is fully combined. (If necessary, you may need to stop to scrape down the sides of the food processor).
Chill: Refrigerate until ready to use. Right before serving, bring it back to room temperature.
Grill: Preheat the grill on high heat for about 10 minutes. Turn down to medium-high right before placing the meat on the grill.
Flank Steak: Season both sides of the meat with salt and pepper.
Cook: Place the steak on the grill and cook until golden brown and slightly charred, about 4-5 minutes. Turn the steak over and continue to grill for 3-5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
Rest: Transfer the steak to a cutting board, lightly covered with foil, and let rest for the amount of time that you grilled it. Thinly slice the steak across the grain.
Put it together: Top the tortillas with the steak, onions, avocado and Chimichurri Sauce. Serve with a lime wedge for drizzling.
Tortillas: Feel free to char the tortillas on your gas stovetop. Using tongs, hold a tortilla slightly above the flame until slightly charred in places. Turn it over and repeat the process. (However, please do not sit the tortilla on the open flame and walk away). Or, you can just warm them up in the microwave for about 15-20 seconds. Both are good!