Grilled Steak Tacos with Cilantro Chimichurri Sauce

Juicy marinated flank steak grilled to perfection, topped with a vibrant cilantro chimichurri sauce, fresh pico de gallo, and pickled red onions, all nestled in warm corn tortillas. A flavorful and satisfying dish perfect for gatherings or a hearty meal.

Why You’ll Love This Recipe

• Fresh and flavorful – A bright mix of citrus, herbs, and spices.
• Perfect for entertaining – Customizable taco bar for your guests.
• Balanced and bold – Tangy, savory, herby, and a little spicy.
• Great for grilling season – Fire-kissed steak with a zesty sauce.
• Meal prep-friendly – Make sauces and toppings ahead of time.

Ingredients

For the Steak Marinade:

• 1/3 cup fresh orange juice
• 1/4 cup fresh lime juice
• 1/3 cup soy sauce
• 1/3 cup olive oil
• 4 garlic cloves, finely minced
• 1/2 cup chopped cilantro (stems included)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon chili powder
• Optional: 1–3 teaspoons adobo sauce (from canned chipotles) for smoky flavor

For the Cilantro Chimichurri Sauce:

• 1 bunch cilantro (about 1 cup packed), small stems okay
• 1 bunch Italian parsley (about 1 cup packed), thin stems okay
• 1/4 cup fresh lime juice (from 1–2 limes)
• 1/2 cup olive oil (adjust to desired consistency)
• 1/4 cup chopped onion
• 2 garlic cloves
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 3/4 teaspoon kosher salt
• 1/2 jalapeño pepper (adjust to taste)

For the Tacos:

• 1.5 to 2 pounds flank steak or skirt steak
• 16 small corn tortillas (4-inch size)
• Pico de gallo (see below)
• Pickled red onions or pickled radishes
• Fresh lime wedges

For the Pico de Gallo:

• 4 ripe tomatoes, diced
• 1/4 cup finely chopped onion
• 1 jalapeño pepper, seeded and minced
• 2 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro
• Salt to taste

Directions

Marinate the Steak:

1. In a bowl, whisk together orange juice, lime juice, soy sauce, olive oil, minced garlic, chopped cilantro, cumin, coriander, chili powder, and adobo sauce (if using).
2. Place the steak in a resealable plastic bag or shallow dish and pour the marinade over it. Ensure the steak is well-coated.
3. Refrigerate for at least 30 minutes, preferably up to 2 hours for enhanced flavor.

Prepare the Cilantro Chimichurri Sauce:

4. Combine cilantro, parsley, lime juice, olive oil, chopped onion, garlic, cumin, coriander, salt, and jalapeño in a food processor.
5. Pulse until the mixture is finely chopped but not pureed. Adjust olive oil for desired consistency.
6. Transfer to a bowl and set aside.

Make the Pico de Gallo:

7. In a bowl, mix together diced tomatoes, chopped onion, minced jalapeño, lime juice, and cilantro.
8. Season with salt to taste. Let it sit for at least 15 minutes to allow flavors to meld.

Grill the Steak:

9. Remove the steak from the marinade and let it come to room temperature.
10. Preheat the grill to medium-high heat.
11. Grill the steak for about 5–7 minutes per side for medium-rare, adjusting time based on thickness and desired doneness.
12. Remove from the grill and let it rest for 10 minutes, covered with foil.

Prepare the Tortillas:

13. While the steak rests, warm the corn tortillas on the grill or stovetop until they begin to bubble and are heated through.
14. Keep them warm by wrapping them in a clean kitchen towel.

Assemble the Tacos:

15. Thinly slice the rested steak against the grain into bite-sized strips.
16. Place a few slices of steak onto each warm tortilla.
17. Top with a spoonful of cilantro chimichurri sauce, pico de gallo, and pickled red onions or radishes.
18. Serve immediately with lime wedges on the side.

Servings and Timing

Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 45 minutes
Kcal: 350 kcal | Servings: 16 tacos

Variations

• Add Cheese: Crumbled queso fresco or shredded pepper jack.
• Vegetarian Version: Use grilled portobello mushrooms or tofu.
• Flour Tortillas: Swap corn for flour tortillas if preferred.
• Add Guacamole: For a creamy element.
• Extra Heat: Add hot sauce or extra jalapeños.

Storage/Reheating

• Storage: Store components separately in airtight containers for up to 3 days.
• Reheating: Reheat steak slices gently in a skillet or microwave. Reheat tortillas briefly on a hot pan.
• Freezing: Freeze leftover grilled steak for up to 2 months.

FAQs

Can I use another cut of beef?

Yes, skirt steak, flat iron, or sirloin all work well.

How do I make it spicier?

Use more jalapeño, add hot sauce, or use serrano peppers.

Can I make the chimichurri ahead?

Yes, it can be made up to 2 days in advance and kept in the fridge.

How do I keep the tortillas from breaking?

Always warm them before serving to make them pliable.

What sides go well with these tacos?

Try Mexican rice, black beans, or grilled corn.

Can I cook the steak indoors?

Yes, use a grill pan or cast iron skillet over medium-high heat.

Can I use bottled marinade instead?

Yes, but the homemade one adds superior freshness and flavor.

Are these tacos gluten-free?

Yes, if using certified gluten-free corn tortillas and soy sauce.

How long should I marinate the steak?

At least 30 minutes, but up to 2 hours for best flavor.

Can I use a blender instead of a food processor?

Yes, pulse gently to keep the chimichurri from becoming too smooth.

Conclusion

These Grilled Steak Tacos with Cilantro Chimichurri Sauce deliver an explosion of flavor with every bite. Whether for Taco Tuesday, a backyard party, or just a delicious family meal, they’re a surefire way to impress and satisfy.

Grilled Steak Tacos with Cilantro Chimichurri Sauce

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• Author: Chef Clara
• Total Time: 45 minutes
• Yield: 16 tacos 1x
• Diet: Gluten Free

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Description

Juicy grilled flank steak tacos topped with chimichurri, pico de gallo, and pickled onions—flavor-packed and perfect for any meal!

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Ingredients

Scale 1x2x3x

For the Steak Marinade:

• ⅓ cup fresh orange juice

• ¼ cup fresh lime juice

• ⅓ cup soy sauce

• ⅓ cup olive oil

• 4 garlic cloves, minced

• ½ cup chopped cilantro (stems included)

• ½ tsp ground cumin

• ½ tsp ground coriander

• ½ tsp chili powder

• Optional: 1–3 tsp adobo sauce (from canned chipotles)

For the Cilantro Chimichurri Sauce:

• 1 bunch cilantro (about 1 cup packed)

• 1 bunch Italian parsley (about 1 cup packed)

• ¼ cup fresh lime juice

• ½ cup olive oil (adjust as needed)

• ¼ cup chopped onion

• 2 garlic cloves

• 2 tsp ground cumin

• 2 tsp ground coriander

• ¾ tsp kosher salt

• ½ jalapeño pepper (adjust to taste)

For the Tacos:

• 1.5 to 2 lbs flank or skirt steak

• 16 small corn tortillas (4-inch)

• Pickled red onions or radishes

• Fresh lime wedges

For the Pico de Gallo:

• 4 ripe tomatoes, diced

• ¼ cup finely chopped onion

• 1 jalapeño, seeded and minced

• 2 tbsp fresh lime juice

• ¼ cup chopped cilantro

• Salt to taste

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Instructions

1. Marinate the Steak:

   • Combine all marinade ingredients in a bowl.

   • Pour over steak in a resealable bag or dish. Refrigerate for 30 mins to 2 hrs.

2. Make the Chimichurri Sauce:

   • Blend all ingredients in a food processor until finely chopped (not pureed).

   • Adjust oil for preferred consistency. Set aside.

3. Prepare Pico de Gallo:

   • Mix all ingredients in a bowl. Season with salt. Let sit for 15 mins.

4. Grill the Steak:

   • Bring steak to room temperature. Preheat grill to medium-high.

   • Grill 5–7 mins per side for medium-rare. Rest 10 mins before slicing thinly against the grain.

5. Warm the Tortillas:

   • Heat on grill or stovetop until warm and slightly charred. Keep wrapped in towel.

6. Assemble the Tacos:

   • Layer steak slices in tortillas.

   • Top with chimichurri, pico de gallo, and pickled onions or radishes.

   • Serve with lime wedges.

Notes

• Skirt steak works just as well if flank isn’t available.
• You can make the chimichurri and pico a day ahead for convenience.
• Add cotija cheese or avocado for extra flair!

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Latin American