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Flavorful Grilled Chimichurri Flank Steak Tacos

grilled chimichurri flank steak tacos - featured image
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These grilled chimichurri flank steak tacos feature tender, juicy steak paired with a bright, tangy homemade chimichurri sauce, perfect for quick and flavorful weeknight dinners.

Ingredients

Scale
  • 1.5 pounds flank steak, trimmed of excess fat
  • 1 cup fresh parsley, packed and finely chopped
  • 1/2 cup fresh cilantro, chopped
  • 3 large garlic cloves, minced
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 8–10 small corn or flour tortillas, warmed
  • Lime wedges for serving
  • Optional toppings: diced onions, sliced avocado, crumbled queso fresco, fresh radishes

Instructions

  1. Make the Chimichurri Sauce: In a medium bowl, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes (if using), salt, and black pepper. Stir well and let rest while prepping steak.
  2. Prep the Flank Steak: Pat steak dry and season generously with salt and pepper on both sides. Let sit at room temperature for 15-20 minutes if time allows.
  3. Preheat the Grill: Heat grill or grill pan to medium-high (about 400°F). Lightly oil grates to prevent sticking.
  4. Grill the Steak: Cook steak for 3-4 minutes per side for medium-rare (130°F internal temperature) or longer to desired doneness. Use tongs to flip without piercing meat.
  5. Rest the Steak: Transfer steak to cutting board and let rest for 5-10 minutes to redistribute juices.
  6. Slice the Steak: Using a sharp knife, slice steak thinly against the grain.
  7. Warm the Tortillas: Heat tortillas briefly on grill or dry skillet until pliable and slightly charred.
  8. Assemble the Tacos: Spoon sliced steak onto tortillas, drizzle with chimichurri sauce, add desired toppings, and finish with a squeeze of lime.

Notes

For gluten-free, use corn tortillas. For dairy-free, omit queso fresco. Let steak rest after grilling to keep it juicy. Slice steak thinly against the grain for tenderness. Chimichurri can be made a day ahead and stored in the fridge; bring to room temperature before serving. If chimichurri is too oily, add extra vinegar or a splash of water to balance.

Nutrition

Keywords: chimichurri, flank steak, grilled tacos, easy tacos, homemade tacos, Mexican tacos, quick dinner, fresh herbs

Find it online: https://blingbite.com/flavorful-grilled-chimichurri-flank-steak-tacos-recipe-easy-homemade-tacos/