Chimichurri Steak Tacos Recipe

If you are in need of another great recipe for Taco Tuesday, then we have the perfect one for you! Thanks to flank steak, these chimichurri steak tacos add a great source of protein to your recipe rotation. The recipe also includes details on how to make a homemade chimichurri sauce that compliments the steak so well. Trust us, you're going to want to use this sauce for everything from now on.

Recipe developer Autumn LeAnn came up with this wonderful recipe that is easy to make and even better to eat. "I love that this recipe is so flavorful and fairly simple. Yes, it has a lot of ingredients but overall it's a recipe that's easy to throw together in under an hour with steps that anyone can do," LeAnn raves. "This recipe is great to make for friends and family! I've started making it for taco nights at home." Keep scrolling to find out how to make this wonderful dish.

Gather the ingredients for chimichurri steak tacos

This recipe requires quite a few ingredients, so let's jump right in. Start with some liquids like olive oil, lemon juice, and red wine vinegar. Then, pick up parsley, cilantro, and garlic when you head to the produce section. You will also need to get scallion and dried leaf oregano. More common ingredients include dried chili flakes, salt, and black pepper. Of course, you will also need a flank steak. Then, be sure to pick up some balsamic vinegar, lime, and an orange. Grab chili powder, onion powder, cumin powder, and corn tortillas. Last but not least, you will need a Roma tomato and white onion.

Measure the ingredients and start the sauce

Once you have all your groceries, we can get started. First, measure out all of your ingredients. "It's important to measure out the ingredients before you start so you're not scrambling to gather them as you go on. Specifically for this recipe, the marinade is pretty acidic so having all of the ingredients ready for the whole recipe speeds up the process so the steak isn't sitting in the marinade for too long," LeAnn shares. "This is not a marinade you want to leave your steak sitting in for more than 15-20 minutes because the acidity will actually start to cook the meat!" 

Take out a large mixing bowl and add olive oil first, followed by soy sauce. Then, toss in a few tablespoons of balsamic vinegar, ½ teaspoon of chili powder, one teaspoon of onion powder, a teaspoon of cumin, a teaspoon of dried oregano, and then salt.

Mix the sauce and chop the steak

Now, chop about ½ cup of cilantro and four garlic cloves. Add them to the mixing bowl. This is the start of the steak marinade and, as you can see from all the ingredients, it's full of flavor. The last things you will need to add to the marinade are orange and lime juice. Once you add, stir the mixture to combine.

Now, grab your flank steak and chop it into small pieces. "If you're not a fan of flank steak, or if you can't find it, you can substitute any other cut of steak you like," LeAnn shares. Add the steak pieces to the marinade and make sure to mix, so the steak gets coated well. Once you've done that, you can set it to the side and let the steak soak in all of the juices. 

Make the chimichurri sauce

Chop the remaining ¼ cup of cilantro. Then, add the three garlic cloves, scallion, and ½ cup of parsley to the blender with the cilantro. The blender is great for making sauces.

But hold on... there are still a few more things you will need to add, including ½ cup of olive oil, a tablespoon of lemon juice, a tablespoon of red wine vinegar, and 1 ½ teaspoon of dried oregano. You can also mix dried chili flakes, salt, and black pepper. Blend the ingredients until they form a smooth sauce. Set it to the side for the time being. "The chimichurri sauce tastes fresh and a little bit tangy. It's bright and has just a hint of heat from the red pepper flakes," LeAnn shares. 

Cook the steak and serve

Take out a large skillet or electric griddle and turn the heat to medium-high. Cook the marinated steak to your preference. LeAnn notes that she cooked hers for about 10 minutes to achieve medium doneness. If you want it a little more well-done, just cook it a bit longer and vice-versa if you want it a little more rare. 

Heat up the corn tortillas and then put together the tacos. "I love topping these steak tacos with a bit of chopped cilantro, onion, and Roma tomato!" LeAnn shares. Of course, don't forget the sauce! And, as for leftovers: "You can store any leftover steak and chimichurri sauce in the fridge for up to 5 days," LeAnn shares. We hope this recipe makes your taco Tuesdays a little more exciting!

Chimichurri Steak Tacos Recipe
5 from 42 ratings
This chimichurri steak tacos are exploding with flavor, from the marinated flank steak all the way down to the tangy, savory chimichurri sauce.
Prep Time
Cook Time
steak tacos on plate
Total time: 40 minutes
  • ½ cup + ⅓ cup olive oil
  • ¼ cup soy sauce
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin powder
  • 2 ½ teaspoons dried leaf oregano, divided
  • 1 tablespoon + 1 teaspoon salt, divided
  • ¾ cup cilantro, divided
  • 7 garlic cloves, divided
  • juice of 1 lime
  • juice of 1 large orange
  • 2 pounds flank steak
  • 1 scallion
  • ½ cup parsley
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1 ½ teaspoons dried chili flakes
  • ¼ teaspoon black pepper
  • 12 (6-inch) corn tortillas
  • 1 Roma tomato, diced
  • 1 white onion, diced
Optional Ingredients
  • fresh cilantro for garnish
  1. Measure out all of your ingredients before you begin preparing the food.
  2. In a large mixing bowl, combine ⅓ cup of olive oil, ¼ cup of soy sauce, 2 tablespoons of balsamic vinegar, ½ teaspoon of chili powder, 1 teaspoon onion powder, 1 teaspoon cumin, 1 teaspoon of dried oregano, and 1 tablespoon salt.
  3. Roughly chop ½ cup of cilantro and 4 garlic cloves. Add to the mixing bowl.
  4. Squeeze the juice of the lime and orange into the mixing bowl and stir until combined.
  5. Chop up the 2 pounds of steak into small pieces and add to the marinade. Make sure to mix so the steak is coated in the marinade. Set aside.
  6. Roughly chop the remaining ¼ cup of cilantro, 3 garlic cloves, 1 scallion, and ½ cup of parsley, and add to a blender.
  7. Add in ½ cup olive oil, 1 tablespoon lemon juice, 1 tablespoon red wine vinegar, 1.5 teaspoons dried oregano, 1 ½ teaspoons dried chili flakes, 1 teaspoon of salt, and ¼ teaspoon of black pepper. Blend the ingredients until they form a smooth sauce. Set the sauce aside.
  8. Heat up a large skillet or electric griddle to medium-high heat. Cook the marinated steak to your preference, and note that 10 minutes of cooking will result in steak with medium doneness.
  9. Heat up your corn tortillas, then build your tacos. Garnish with chopped cilantro, onion, Roma tomato, and of course the chimichurri sauce!
Calories per Serving 337
Total Fat 22.2 g
Saturated Fat 4.8 g
Trans Fat 0.0 g
Cholesterol 51.4 mg
Total Carbohydrates 16.6 g
Dietary Fiber 2.8 g
Total Sugars 2.9 g
Sodium 393.2 mg
Protein 18.6 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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