Juicy, smoky grilled steak topped with fresh chimichurri sauce and tangy pickled onions, all wrapped in warm tortillas—these Chimichurri Steak Tacos are packed with bold flavors and perfect for Father’s Day or any occasion. The vibrant, herbaceous chimichurri pairs beautifully with the smoky steak, creating a taco experience that’s fresh, zesty, and utterly delicious.
Why You’ll Love This Recipe
- Bold, Fresh Flavors – The bright chimichurri sauce and tangy pickled onions elevate the smoky steak.
- Quick & Easy – Ready in just 30 minutes, making it perfect for a weeknight dinner or BBQ.
- Juicy & Tender Steak – Flank or skirt steak is marinated and grilled for ultimate flavor.
- Customizable – Serve with flour or corn tortillas, add toppings, or adjust spice levels.
- Perfect for Gatherings – A crowd-pleaser that’s great for grilling season or special occasions.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Steak:
- 1 ½ lbs flank steak or skirt steak
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- Juice of 1 lime
For the Chimichurri Sauce:
- ½ cup fresh parsley, chopped
- ¼ cup fresh cilantro, chopped
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes
- ¼ cup red wine vinegar
- ½ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Pickled Onions:
- 1 small red onion, thinly sliced
- ½ cup apple cider vinegar
- ½ cup water
- 1 tablespoon sugar
- 1 teaspoon salt
For the Tacos:
- 8 small flour or corn tortillas
- Lime wedges (for serving)
Directions
1. Make the Pickled Onions
- In a bowl, whisk together apple cider vinegar, water, sugar, and salt.
- Add the sliced red onions and let sit for at least 30 minutes while preparing the rest of the dish.
2. Prepare the Steak
- Rub the steak with olive oil, salt, black pepper, smoked paprika, garlic powder, cumin, and lime juice.
- Let marinate for at least 15 minutes to enhance flavor.
3. Make the Chimichurri Sauce
- In a bowl, combine parsley, cilantro, garlic, red pepper flakes, red wine vinegar, olive oil, salt, and black pepper.
- Mix well and set aside.
4. Grill the Steak
- Preheat a grill or skillet to high heat.
- Sear the steak for 3-4 minutes per side for medium-rare, or cook longer to desired doneness.
- Let the steak rest for 5 minutes, then slice it thinly against the grain.
5. Assemble the Tacos
- Warm the tortillas in a dry pan or on the grill.
- Layer each tortilla with sliced steak, chimichurri sauce, and pickled onions.
- Serve with lime wedges for extra zest.
Servings and Timing
- Servings: 4
- Prep Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 30 minutes
- Calories: 450 kcal per serving
Variations
- Spicier Tacos – Add extra red pepper flakes to the chimichurri or drizzle with hot sauce.
- Cheesy Option – Sprinkle crumbled cotija or queso fresco over the tacos.
- Alternative Proteins – Swap steak for grilled chicken, shrimp, or portobello mushrooms for a twist.
- Extra Crunch – Add shredded cabbage or sliced radishes for more texture.
- Low-Carb Version – Serve over lettuce wraps instead of tortillas.
Storage/Reheating
- Refrigeration: Store leftover steak, chimichurri, and pickled onions in separate airtight containers for up to 3 days.
- Freezing: The steak can be frozen for up to 2 months in an airtight container. Thaw overnight before reheating.
- Reheating:
- Skillet: Warm sliced steak over low heat in a covered pan.
- Oven: Reheat at 300°F (150°C) for 10 minutes.
- Microwave: Heat in short bursts, adding moisture to prevent drying out.
FAQs
What is chimichurri?
Chimichurri is a vibrant Argentine sauce made with fresh herbs, garlic, vinegar, olive oil, and spices. It adds a zesty, herby kick to grilled meats.
Can I use a different cut of steak?
Yes! Ribeye, sirloin, or New York strip work well, but flank and skirt steak are best for tacos due to their tenderness and flavor.
Do I have to marinate the steak?
A 15-minute marinade is enough for great flavor, but for deeper seasoning, marinate for up to 2 hours.
How do I get a perfect sear on the steak?
Make sure your grill or skillet is very hot before adding the steak, and sear for 3-4 minutes per side without moving it too much.
Can I make chimichurri ahead of time?
Yes! Chimichurri can be made up to 3 days in advance and stored in the refrigerator. Let it come to room temperature before serving.
What’s the best way to slice the steak?
Always slice against the grain to ensure the most tender texture.
Are flour or corn tortillas better for this recipe?
Both work well! Flour tortillas are softer, while corn tortillas add an authentic texture and flavor.
Can I make this recipe without a grill?
Yes! Use a cast-iron skillet or grill pan on the stovetop for a great sear.
How long do the pickled onions last?
Pickled onions can be stored in the fridge for up to 2 weeks in an airtight container.
Can I use store-bought chimichurri?
You can, but homemade chimichurri is fresher and more flavorful. Store-bought versions may have preservatives that alter the taste.
Conclusion
These Chimichurri Steak Tacos are packed with bold, fresh flavors, making them a fantastic choice for Father’s Day or any taco night. Juicy, smoky steak, zesty chimichurri, and tangy pickled onions come together to create an unforgettable meal. Quick, easy, and packed with flavor, these tacos are sure to become a favorite!
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PrintChimichurri Steak Tacos
Juicy grilled steak topped with vibrant chimichurri sauce and tangy pickled onions, wrapped in warm tortillas—these tacos are a bold and flavorful dish perfect for Father’s Day!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Latin American, Mexican
- Diet: Gluten Free
Ingredients
For the Steak:
- 1 1/2 lbs flank steak or skirt steak
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- Juice of 1 lime
For the Chimichurri Sauce:
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pickled Onions:
- 1 small red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
For the Tacos:
- 8 small flour or corn tortillas
- Lime wedges (for serving)
Instructions
-
Make the Pickled Onions:
- In a bowl, whisk together apple cider vinegar, water, sugar, and salt.
- Add sliced red onions and let sit for at least 30 minutes.
-
Prepare the Steak:
- Rub steak with olive oil, salt, black pepper, smoked paprika, garlic powder, cumin, and lime juice.
- Let marinate for 15 minutes.
-
Make the Chimichurri:
- In a bowl, mix parsley, cilantro, garlic, red pepper flakes, red wine vinegar, olive oil, salt, and black pepper.
- Set aside.
-
Grill the Steak:
- Preheat a grill or skillet to high heat.
- Sear steak for 3-4 minutes per side for medium-rare, or longer for desired doneness.
- Let rest for 5 minutes, then slice thinly.
-
Assemble the Tacos:
- Warm the tortillas.
- Layer with sliced steak, chimichurri sauce, and pickled onions.
- Serve with lime wedges.
Notes
- For extra flavor, let the steak marinate for up to 2 hours.
- Adjust the red pepper flakes in the chimichurri for more or less spice.
- Warm tortillas over the grill for a slight charred flavor.