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Taco Tuesday gets a whole new look with these Grilled Chimichurri Steak Tacos. The flavor of the garlicky herb sauce is to die for!
The first bite of flank steak I ever had is still emblazoned on my brain. I was a kid and we were having dinner at a friend's house. Being a kid, I was too busy playing to bother watching what was going on in the kitchen or at the grill. All I knew was that when dinner was served, the most flavorful piece of meat I had ever eaten made its way onto my plate. I remember looking lovingly at our friend and anointing her queen of all the steaks.
I later learned that she had marinated the steak and a simple mixture of soy sauce, rice vinegar, ginger and garlic. To this day, this is how I make flank steak 99% of the time.
But for these grilled chimichurri steak tacos, I took the road less taken (at least for me). Instead of marinating the flank steak, I coated it in a homemade spice rub made of paprika, chipotle chili powder, cumin, oregano, garlic powder and salt. Chipotle chili powder adds a really nice smoky heat, but if you don't have any or don't feel like buying a bottle, feel free to substitute regular chili powder.
The spice rub is just part of the reason why these steak tacos are so good. The rest of the credit goes to the chimichurri sauce. If chimichurri sauce is not something you've experienced before, you're in for a treat. Hailing from Argentina, chimichurri is traditionally made from fresh parsley, fresh oregano, garlic, red wine vinegar, olive oil and a pinch of salt. In this recipe, I whizzed everything up in the food processor, but mincing the parsley, oregano and garlic then mixing it with the other ingredients works just as well.
Once the steak is grilled, be sure to let it rest for 10 minutes before slicing, otherwise all of the juices will run out of the steak. You want them to stay inside of the steak for a long as possible so that the meat will be juicier.
Once everything is ready to go, assemble the tacos with a couple of slices of steak, some crunchy slaw and a healthy dollop of chimichurri sauce. Just so good.
Printable Recipe
Grilled Chimichurri Steak Tacos
Taco Tuesday gets a whole new look with these Grilled Chimichurri Steak Tacos. The flavor of the sauce is to die for!
5 from 2 votes
Print Pin Rate
Course: Entrees
Cuisine: Argentinian, South American
Keyword: Clean Eating, Grilling Recipes, Steak Tacos
Prep Time: 1 hour hour 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 1 hour hour 25 minutes minutes
Servings: 6 Servings
Calories: 398.9kcal
Author: Dara Michalski | Cookin' Canuck
Ingredients
- 1 teaspoon paprika
- ¾ teaspoon dried oregano
- ½ teaspoon chipotle chili powder
- ½ teaspoon ground cumin
- ¾ teaspoon salt divided
- ½ teaspoon garlic powder
- 1 ¼ pound flank steak trimmed
- 12 corn tortillas use additional tortillas to double up, if desired
- 4 cups chopped red and green cabbage
- juice of 1 lime
The Chimichurri Sauce:
- 1 ¼ cup packed flat-leaf parsley leaves and stems
- 4 garlic cloves roughly chopped
- 3 tablespoons fresh oregano leaves
- 3 tablespoons red wine vinegar
- ½ teaspoon salt
- 6 tablespoons extra virgin olive oil
Instructions
In a small bowl, stir together the paprika, ground oregano, chipotle chili powder, cumin, ½ teaspoon salt and garlic powder.
Rub the spice mixture over both sides of the flank steak. Cover and refrigerate for at least 1 hour and up to 8 hours.
Preheat the grill to medium-high heat. Brush the grate with oil.
Grill the flank steak until desired doneness reached, about 5 minutes per side for medium rare (depends on thickness of steak).
Transfer the steak to a cutting board and let rest for 10 minutes before slicing thinly.
Heat the corn tortillas in the microwave for about 30 seconds.
In a medium bowl, toss the cabbage with the lime juice and ¼ teaspoon salt.
Divide the steak, cabbage and chimichurri sauce evenly between the 12 tortillas. If the tortillas start to break while eating the tacos, double up on the tortillas.
The Chimichurri Sauce:
In a food processor, pulse the parsley, garlic, oregano, red wine vinegar and salt until the parsley is finely chopped, scraping down the sides as needed. Transfer to a bowl and stir in the olive oil.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 2Tacos | Calories: 398.9kcal | Carbohydrates: 27.4g | Protein: 23.4g | Fat: 22.8g | Saturated Fat: 5.3g | Cholesterol: 47.3mg | Sodium: 593.3mg | Fiber: 5.2g | Sugar: 2.5g
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
Disclosure: This post is sponsored by Saber Grills. All opinions are my own. This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!
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Reader Interactions
Comments
Courtney Camp
Our grill has been super problematic so far this summer, can't wait to figure it out so we can taco it up!
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Tara Urbach
That looks delicious and so easy. I am going to try this.
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