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Two steak tacos with avocado, pickled red onion and lime on corn tortillas, similar to this steak tacos recipe
Chef Emma

Steak Tacos With Chimichurri

Lime, garlic and cumin marinated flank steak, seared over high heat, sliced thin against the grain and served in warm corn tortillas with parsley chimichurri and fresh toppings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Steak and marinade
  • 1 1/2 lb flank steak 680 g, about 3/4 inch thick
  • 1/4 cup fresh lime juice 60 ml, about 2 limes
  • 1 tbsp olive oil 15 ml
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp Diamond Crystal kosher salt or 1/2 tsp table salt
  • 1/2 tsp black pepper
Chimichurri
  • 1 cup flat-leaf parsley 30 g packed, finely chopped
  • 1/3 cup olive oil 80 ml
  • 3 tbsp red wine vinegar 45 ml
  • 2 cloves garlic minced
  • 1/2 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/4 tsp kosher salt
For serving
  • 12 corn tortillas 6-inch / 15 cm
  • 1/2 small white onion about 55 g, finely diced
  • 1/2 cup fresh cilantro chopped
  • 1 ripe avocado sliced or diced
  • 2 oz cotija cheese 57 g, crumbled, or feta
  • 1-2 limes cut into wedges

Equipment

  • Large cast-iron skillet, grill pan or grill
  • Zip-top bag or shallow glass dish
  • Instant-read thermometer
  • Sharp chef's knife and cutting board
  • Tongs
  • Kitchen towel or tortilla warmer

Method
 

  1. Whisk the lime juice, 1 tbsp olive oil, garlic, cumin, chili powder, salt and pepper. Coat the steak and refrigerate in a bag or glass dish for 30 minutes to 8 hours.
  2. Make the chimichurri: stir the chopped parsley, garlic, oregano, pepper flakes and salt with the vinegar and 1/3 cup olive oil. Let it stand at least 15 minutes.
  3. Remove the steak from the marinade, discard the marinade and pat the steak dry. Heat a cast-iron skillet over medium-high to high heat for 4 to 5 minutes (or a grill to 450-500°F / 230-260°C) and add a thin film of oil.
  4. Sear the steak 4 to 6 minutes without moving it, flip and cook 3 to 5 minutes more, until it reads 140°F (60°C) in the thickest part.
  5. Rest the steak on a clean board for 5 minutes; it will reach about 145°F (63°C).
  6. Cut the steak with the grain into 3-inch-wide strips, turn each strip and slice it 1/4 inch thin across the grain. Chop into 1/2-inch pieces for street-style tacos and toss with a few spoonfuls of chimichurri.
  7. Warm the tortillas in a dry skillet 30 to 45 seconds per side and keep them wrapped in a towel.
  8. Fill each tortilla with about 2 oz steak, top with onion, cilantro, avocado, cotija and more chimichurri, and serve with lime wedges.

Notes

Total time includes at least 30 minutes of marinating. For skirt steak, cook 2 to 4 minutes per side. FoodSafety.gov lists 145°F (63°C) plus a 3-minute rest for whole beef cuts. Refrigerate leftover steak within 2 hours and eat within 3 to 4 days; chimichurri keeps 3 days. Calories are an estimate per serving from USDA FoodData Central values and include all of the chimichurri.