Fire up the grill! These easy chimichurri steak tacos are loaded with marinated flank steak, quick pickles, and a delicious chimichurri sauce—all wrapped in warm corn tortillas. This is Taco Tuesday like never before! Whether you’re grilling for a crowd or shaking up your weeknight dinner routine, this easy steak taco recipe comes together quickly for a tasty, fuss-free meal.
What Is Chimichurri?
🎵 “Chimichurri, chimichurri, chim-chim-churoo…”
Okay, I know that’s not how the song goes—and it has nothing to do with this recipe—but it pops into my head every time I hear the word.
Chimichurri is a super versatile sauce that hails from Argentina. It’s traditionally made with garlic, red wine vinegar, and fresh herbs like parsley and oregano—sometimes I mix things up by throwing in a little fresh cilantro or chopped Fresno chilies—perfect for chimichurri flank steak tacos. For another variation, try my chimichurri recipe with cilantro!
One of my favorite things about Argentine grilling culture is how they let the meat shine. Steak is often seasoned with nothing but salt before it hits the hot grill. That’s where the chimichurri comes in—used as a marinade or spooned over the top for a tasty finish.
Key Ingredients
- Flank Steak: Flank steak is my go-to for these tacos, but skirt steak is the best alternative.
- Marinade: Prepare with a bold marinade made from extra-virgin olive oil, red wine vinegar, garlic cloves, kosher salt, coarse black pepper, ancho chili powder, dried thyme, and dried oregano. Let the steak soak up all that flavor before grilling or searing it in a hot pan.
- Chimichurri Sauce: Whip up homemade chimichurri sauce using fresh parsley, oregano (or dried oregano if that’s what you have), minced garlic cloves, red wine vinegar, red pepper flakes, kosher salt, and olive oil.
- Corn Tortillas: Warm corn tortillas are a must for chimichurri steak tacos. If you need a refresher, here’s a guide on how to heat corn tortillas to serve them just right. Or, if you prefer, swap in flour tortillas.
- Toppings: Customize your tacos with your favorite toppings—some of my favorites are roasted corn, pickled red onions, and crumbled cotija cheese.
Additions and Substitutions
- Mix up the protein. Do you know what pairs perfectly with juicy steak? Chimichurri—but also shrimp! Make surf-and-turf tacos by adding shrimp from my baked shrimp skewers to the steak, or mix it up with grilled chicken or Portobello mushrooms.
- Can I use a different cut of beef? I use flank or skirt steak for chimichurri steak tacos, depending on what’s on sale, but flap steak, sirloin, or ribeye steaks work great—just adjust the cooking time accordingly.
- Transform the chimichurri. Swap the classic chimichurri sauce with creamy chimichurri aioli.
- Ditch the tacos. Switch things up and serve the steak and chimichurri over crispy tortilla chips, spooned onto roasted potatoes, scooped onto a crispy tostada, wrapped in a warm flour tortilla (or spinach protein wrap), or piled high on a sandwich—there so many delicious ways to enjoy it!
Tools You’ll Need
How to Make Chimichurri Steak Tacos
The full recipe with measurements is in the recipe card below.
Marinate the Steak
Step 1: Toss the flank steak in a mixing bowl or baking dish with olive oil, red wine vinegar, minced garlic, salt, black pepper, ancho chili powder, thyme, and oregano until the steak is evenly coated. Cover and marinate for at least 30 minutes—ideally, 6 to 24 hours.
Prepare the Toppings
Step 1: Chimichurri Sauce: Finely chop the parsley and oregano and combine them with garlic, red wine vinegar, salt, and red pepper flakes. Stir in the olive oil, a little at a time.
Step 2: Pickled Red Onions: Pack the sliced onions into a glass jar or airtight container. In a saucepan, bring water, distilled white vinegar, apple cider vinegar, salt, and honey to a gentle boil over medium heat, whisking until the honey dissolves. Pour the hot vinegar mixture over the onions, pressing them down with a spoon, and set aside uncovered to cool.
Prep Tip
Use a food processor for a smooth, more blended chimichurri sauce if you prefer a more salsa-like consistency.
Grill the Corn and Flank Steak
Step 1: Remove the steak from the fridge and let it come to room temperature. Meanwhile, preheat the grill on high for 10 minutes. Add the corn and grill for about 20 minutes, turning halfway through. Set the corn aside to cool, then slice the kernels off the cob.
Step 2: Arrange the steak onto the grill, leaving the excess marinade behind. Grill for 6-10 minutes per side, depending on the thickness of the steak.
Assemble the Tacos
Step 1: Transfer the steak to a cutting board and let it rest for 5–10 minutes. Meanwhile, warm the tortillas on the grill or in a dry, hot skillet for 30 seconds per side. Wrap them in a clean kitchen towel or tuck them into a tortilla keeper so they stay warm.
Step 2: Slice the steak against the grain, then divide it between the charred corn tortillas. Top the tacos with grilled corn, pickled red onion, bold chimichurri sauce, and a sprinkle of cotija cheese, and enjoy!
Expert Tips
- How long should I marinate the steak? At least 30 minutes, but if you’ve got the time, let the flank steak marinate for 6-24 hours for deeper flavor.
- Control the chimichurri consistency. Some like chimichurri silky smooth, but I prefer a chunky sauce for a pop of flavor with every bite. If you enjoy a smoother sauce, you can process it in a food processor to achieve a more salsa-like sauce.
- Rest the steak. Set grilled flank steak aside to rest for 5-10 minutes so the juices have time to redistribute throughout the meat.
- Slice against the grain. Thinly slice the steak into bite-size strips or pieces against the grain—perfect for tacos.
- Heat the tortillas. Don’t skip this step. A few seconds in a hot pan or grill is all you need to add flavor and help the tortillas stay together.
If you enjoy chimichurri steak tacos, try one of these steak recipes!
Serving Suggestions
Bust out the chips and salsa—it’s taco night! Pair these flavorful chimichurri steak tacos with fresh sides like cucumber salad, watermelon mint salad, black or charro beans, cilantro lime rice, or air-fried plantains to complement their bold flavors.
Once the steak is grilled, let it rest while you prep your favorite toppings. Serve the meat on a charred tortilla with grilled corn, pickled onions, a spoonful of chimichurri, and a sprinkle of cotija cheese. Or keep it fun and casual with a taco bar setup featuring chimichurri, steak, toppings, and sides—let everyone serve themselves! Here are a few ideas to get you started.
Toppings
- Avocado Slices
- Cilantro
- Queso Fresco
- Diced Tomatoes
- Diced White Onion
- Lime Juice
- Pickled Yellow Onions
- Sautéed Mushrooms and Onions
- Shredded Cabbage or Lettuce
- Slaw
- Sliced Jalapeño or Serrano
- Sliced Radishes
What To Do With Leftovers
- Refrigerate: Leftover steak and chimichurri? Store them separately in airtight containers in the fridge. The flank steak will stay fresh for 3-4 days. You can keep the chimichurri in a glass or sealed jar for one week to drizzle onto roasted veggies, thin-cut chicken breast, or scrambled eggs throughout the week. Chimichurri is a great sandwich spread, too.
- Reheat: Reheat steak in a cast iron skillet on the stovetop for the best results, or serve the beef cold in a salad or wrap.
Frequently Asked Questions
Is chimichurri spicy?
The sauce has some heat from the red pepper flakes but it’s balanced and not overly spicy. You can always tone it down by leaving the peppers out of the sauce.
Try Some Favorite Taco Recipes:
Chimichurri Steak Tacos
- 2 pounds flank steak
- 4 ears of corn, husked
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 3 garlic cloves, minced
- 2 teaspoon kosher salt
- 2 teaspoons coarse black pepper
- 1 teaspoon ancho chili powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 cup parsley leaves, finely chopped
- ¼ cup oregano leaves finely chopped or (2 teaspoons dried oregano)
- 4 garlic cloves, minced
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
- 1 teaspoon red pepper flakes
- ½ cup extra-virgin olive oil
- 1 large red onion, cut into ¼-inch slices
- ½ cup water
- ¼ cup distilled white vinegar
- ¼ cup apple cider vinegar
- 1 teaspoon kosher salt
- 1 tablespoon honey
- 12 corn tortillas
- ¼ cup crumbled cotija cheese
- Toss the flank steak in a mixing bowl or baking dish with olive oil, red wine vinegar, minced garlic, salt, black pepper, ancho chili powder, thyme, and oregano until the steak is evenly coated. Cover and marinate for at least 30 minutes—ideally, 6 to 24 hours for the best flavor.
- Chimichurri Sauce: Finely chop the parsley and oregano and combine them with minced garlic, red wine vinegar, salt, and red pepper flakes. Stir in the olive oil, a little at a time.Tip: Use a food processor for a smooth, more blended chimichurri sauce if you prefer a more salsa-like consistency.
- Pickled Red Onions: Pack the sliced onions into a glass jar or airtight container. In a saucepan, bring water, distilled white vinegar, apple cider vinegar, salt, and honey to a gentle boil over medium heat, whisking until the honey dissolves. Pour the hot vinegar mixture over the onions, pressing them down with a spoon. Set aside uncovered to cool.
- Remove the steak from the fridge and let it come to room temperature. Meanwhile, preheat the grill on high for 10 minutes. Add the corn and grill for about 20 minutes, turning halfway through. Set the corn aside to cool, then slice the kernels off the cob.
- Arrange the steak onto the grill, leaving the excess marinade behind. Grill for 6-10 minutes per side, depending on the thickness of the steak.
- ransfer the steak to a cutting board and let it rest for 5–10 minutes. Meanwhile, warm the tortillas on the grill or in a dry, hot skillet for 30 seconds per side. Wrap them in a clean kitchen towel or tuck them into a tortilla keeper so they stay warm.
- Slice the steak against the grain, then divide it between the charred corn tortillas. Top the tacos with grilled corn, pickled red onion, bold chimichurri sauce, and a sprinkle of cotija cheese, and enjoy!
- How long should I marinate the steak? At least 30 minutes, but if you’ve got the time, let the flank steak marinate for 6-24 hours for deeper flavor.
- Control the chimichurri consistency. Some like chimichurri silky smooth, but I prefer a chunky sauce for a pop of flavor with every bite. If you enjoy a smoother sauce, you can process it in a food processor to achieve a more salsa-like sauce.
- Rest the steak. Set grilled flank steak aside to rest for 5-10 minutes so the juices have time to redistribute throughout the meat.
- Slice against the grain. Thinly slice the steak into bite-size strips or pieces against the grain—perfect for tacos.
- Heat the tortillas. Don’t skip this step. A few seconds in a hot pan or grill is all you need to add flavor and help the tortillas stay together.